Thursday, May 19, 2016

Rainy Day Cake


Today I'm sharing a chocolate cake! Not just any cake though. A cake with lavender honey tea in it. It's simple, but delicious and perfect for this rainy, gray, cold weather we've been having. 


Have you been having uncharacteristically cold weather where you live this spring? We certainly have! However, even though it's been rainy and cool, the light has been so beautiful lately! I love the way these gray days make the green of the trees look extra pretty. 


Anyway, back to CAKE. This cake in particular turned out much better than I expected. It's dense, moist (sorry about that word), and very chocolatey but the addition of tea pushes this cake over the edge. It's got a simple but extra special flavor. So, so good!


The original recipe for this cake (found on Shutterbean) calls for the addition of Earl Grey tea. I've made this cake multiple times with Earl Grey and it's perfection. However, on this particular day, I didn't have enough Earl Grey so I used Lavender Honey tea and found it to be a perfect addition as well. This recipe is so simple that you could easily sub out different teas depending on your specific tastes. Don't be afraid to experiment! 



Rainy Day Cake

adapted from Shutterbean

8 Honey Lavender Tea Bags (I used these)
1 cup boiling water
1 stick unsalted butter, softened 
3/4 cup egg whites
2 cups sugar
4 ounces unsweetened chocolate, melted and cooled
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder 
1/4 teaspoon salt
1/2 cup vanilla yogurt (not Greek)

For Topping
Powdered sugar
Freshly Whipped Cream
Raspberries

Heat oven to 350 degrees. Spray a bundt pan with nonstick spray, set aside. 

In a large glass measuring cup steep tea bags in water for 5 - 7 minutes. Once steeped, remove tea bags. Set brewed tea aside. 

In the bowl of a stand mixer, cream together butter, egg whites, and sugar until fluffy. Blend in melted, cooled chocolate. 

Add in flour, baking soda and powder, salt, and yogurt. Slowly pour brewed tea into the cake batter mixture on low speed until incorporated. 

Spoon batter into prepared bundt pan and bake for 45 - 50 minutes.

Let cake completely cool before removing from pan and sprinkling with powdered sugar. 


I hope you enjoy this cake along with conversation with family and friends!

Meredith

1 comment:

  1. This comment has been removed by a blog administrator.

    ReplyDelete