Sherlock Holmes London Fog Tea Cakes Recipe
Sherlock Holmes London Fog Tea Cakes are delicate, aromatic muffins infused with the distinctive flavor of Earl Grey tea. These tea cakes marry the floral notes of bergamot with a moist, buttery crumb, making them perfect for an afternoon snack or a charming accompaniment to your tea time ritual.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: British
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp loose Earl Grey tea leaves (or 3 tea bags)
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup whole milk
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Finishing
- Powdered sugar for dusting
Instructions
- Prepare Dry Ingredients: Sift together the all-purpose flour, baking powder, salt, and ground Earl Grey tea leaves in a bowl. Ensure the tea leaves are finely ground to incorporate even flavor throughout the batter.
- Steep Tea in Milk: Heat the whole milk until warm, then steep the loose Earl Grey tea leaves or tea bags in the milk for about 5 minutes. After steeping, strain to remove leaves and let the tea-infused milk cool completely.
- Cream Butter and Sugar: In a separate bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy. This process helps to incorporate air into the batter, ensuring a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. Then mix in the vanilla extract to build flavor complexity.
- Combine Mixtures: Alternate adding the sifted dry ingredients and the cooled tea-infused milk to the butter mixture. Begin and end with the dry ingredients, mixing gently to avoid overworking the batter, which could make the cakes tough.
- Bake the Cakes: Preheat your oven to 350°F (175°C). Spoon the batter evenly into prepared muffin tins lined with paper liners or greased. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean and the tops are lightly golden.
- Cool and Dust: Allow the tea cakes to cool in the tins for about 5 minutes before transferring them to a wire rack. Once cooled, dust the tops with powdered sugar to add a touch of sweetness and a charming finish.
Notes
- If you prefer a stronger tea flavor, increase the amount of Earl Grey tea slightly, but avoid overpowering the batter to maintain balance.
- Ensure the milk is cooled after steeping to prevent cooking the eggs when mixed into the batter.
- These tea cakes freeze well; store in an airtight container and thaw at room temperature before serving.
- Use high-quality Earl Grey tea to get the best bergamot flavor.
- For a dairy-free version, substitute whole milk with almond or oat milk and use margarine or coconut oil instead of butter.
Keywords: Earl Grey, London Fog, tea cakes, muffins, British dessert, tea time, bergamot, flavored cake
