Favourites of Spellbound: Ari’s Earl Grey Cake
It’s a new month, which means we are one step closer to warmer weather, and one step closer to the release of Spellbound: TMW! For now, please enjoy the next instalment in the “Favourites of Spellbound” series. Ari’s Earl Grey Cake! This cake is THE perfect accompaniment to any of your favourite café beverages, hot or cold.
Ari has made their cake with blueberries, but it can be made with any berry of your choice!
As always, here is the recipe if you’d like to try making it at home. And be sure to let us know if you try making Ari’s cake on our Discord, Twitter, Instagram, or Facebook. Happy baking everyone, and stay Wyrd!
Ari’s Earl Grey Cake
Ingredients
150ml whole milk
4 Earl Grey tea bags
350g unsalted butter, softened
350g caster sugar
6 large eggs
350g self raising flour
1tsp baking powder
1tsp vanilla extract
250g unsalted butter
450g icing sugar
1tsp vanilla extract
2–4tbsp milk
blueberry jam
fresh blueberries to decorate
Directions
Pour the 150ml of milk into a small saucepan and heat over a medium heat. Allow to bubble but remove just before it comes to the boil. Add the 4 tea bags, give it a stir and leave until completely cool. Once cooled down, remove the bags, give them a good squeeze and discard. Set the infused milk aside while you make the cake.
Preheat the oven to 170C(340F) and line 3 9″ cake tins with baking paper. Place the butter and sugar in the bowl of an electric mixer and mix on a medium speed for 5 minutes until the butter is light and creamy. Sift the flour and baking powder together and set aside. Turn the mixer down to a low speed and crack the eggs in one at a time. Once the eggs are fully Incorporated add half of the flour and mix to combine, add the infused milk and vanilla extract followed by the remaining flour and mix again.
Pour the batter into the prepared baking tins and bake for 35 minutes until golden brown and the cake springs back when you touch it. Allow to cool in the pans for 20 minutes before removing them and placing on a baking rack to finish cooling.
To make the frosting first mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar, vanilla and 2tbsp of the milk. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add the rest of your milk. You may find you need a little more, just go steady until you reach a nice piping consistency.
Spread the frosting on top of your first cake followed by a good splodge of blueberry jam, top with the next cake and repeat. Pop your top layer on and spread the remaining frosting on top, scatter with fresh blueberries. If you have a piping bag and nozzle feel free to pipe your butter cream on for a more polished look.
(Adapted from iheartkatiescakes, Earl grey & blueberry cake)
Blog post written by Annie Durwood
Community and Relationships Manager at Wyrdren Games