Earl Grey + Berry Tea Cake


We have been dreaming of this cake for a while, when Governor's Estate sent us a giant box of tea and told us to get creative, you can bet that an earl grey tea cake was always on the to bake list! We love to bake but honestly, the craziness of Easter food madness got to us (we're Russian, so also celebrate Orthodox Easter - meaning 2 times the food was devoured). This also meant that sweets were off the menu for a while.

BUT, that was all before the weather in Melbourne decided to take a turn. The Autumn rain started, we quickly got over out Easter food extravaganza and realised that it was suddenly the perfect baking weather (not that we needed an excuse). 

The earl grey gives this cake its lovely golden colour and adds just the right amount of subtle flavour. This is one of those cake recipes that you can whip up without too much stress. You don't have to measure too accurately and stress about exact amounts because the recipe will turn out just fine - AKA the perfect cake!

  • 1 cup almond milk, boiling hot
  • 3 Earl Grey Tea bags
  • 1/2 cup oil (coconut oil or light olive oil work well)
  • 3/4 cup coconut sugar
  • 2 organic free range eggs
  • 1 cup almond meal
  • 1 cup gluten free flour **
  • 4 tsp baking powder
  • A handful of raspberries or fruit of choice
  1. Preheat your oven to 170 d  C and prepare a Bundt pan by greasing the pan, set aside. You can bake this cake in a regular cake tin, just be aware that the baking time will vary slightly. 
  2. Boil the almond milk if you already haven't and add your earl grey teabags into the milk to steep. Let sit for a good 10 minutes, or until your milk is nice and caramel in colour. 
  3. Pull out a large mixing bowl, add the sugar, flour and baking powder. Stir to combine. 
  4. Add in the eggs, and follow with the oil (melt coconut oil if using) and finally the earl grey tea milk. Mix well, the dough will be a rich golden colour - perfect! 
  5. Pour 1/4 into the prepared pan, and evenly add some raspberries. Continue to add batter followed by berries until all mixture and fruit has been used up. 
  6. Bake for 35 - 40 minutes, or until a toothpick inserted in the centre comes out clean. Once the cake has baked, let it cool for about 15 minutes in the pan, then turn the cake out onto a plate, and sprinkle with beetroot powder, cacao powder and finish with a drizzle of coconut icing or melted chocolate - if you'd like! 
  7. Serve with a side of tea (obviously!)
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**We use a mix of rice, corn, potato and tapioca for our gluten free flour blend, however you can usually find plain gluten free flour at most supermarkets and specialty grocers!