I hope everyone had a great Canada Day, and happy 4th of July to my American readers!
Lucy and I went to visit her aunt on Canada Day for lunch, and I thought it would be nice to bring a cake celebrating my nation. I’ve made this cake a few times and it’s delicious and easy to make! The Earl Grey flavour is fabulous.
Unfortunately, it didn’t go totally to plan because I used a cake tin that was too small resulting in an undercooked middle. It still tasted great, even if the centre collapsed… ?
This recipe from raspberricupcakes.com actually has a rhubarb cream cheese glaze — I’ll include the recipe for the glaze below. Because I wanted to make a strawberry Canadian flag, I made a strawberry cream cheese frosting instead; boy was it tasty, and gets better with age!
This cake is extra delicious when stored in the fridge and served cold.
Ingredients:
2 Earl Grey tea bags
60ml (1/4 cup) boiling water
80ml (1/3 cup) milk
100g. butter, room temperature
2 large eggs
160g. (2/3 cup) caster sugar
190g. ( 1 1/4 cups) self-raising flour
Instructions:
Preheat oven to 180°C (350°F). Grease and line a 9 inch round cake tin (I used an 8 in). Empty the tea leaves into a cup and add the boiling water – set aside for a few minutes and then add the milk.
Put the butter and sugar in a mixing bowl and beat with an electric mixer on high until light and fluffy. On low speed, add the eggs one at a time. Then add the flour mixture alternating with the tea mixture and beat until just combined.
Pour into tin and bake for 25-30 min, or until toothpick comes out clean. Let cool completely on a wire rack.
Strawberry icing:
Strawberries
Icing Sugar (3 cups)
Cream cheese (1/3 pack) (75g.)
Butter, softened (50g.)
Crush 4 strawberries through a strainer to get the juice.
Beat the cream cheese and butter until creamy. Add the strawberry juice and beat. Gradually add icing sugar and beat until you have a spreading consistency.
Spread onto cake and decorate as desired.
Rhubarb Glaze (alternative):
75 g. Rhubarb, diced
Zest 1/2 lemon
1 tbsp. Sugar and 1/2 tbsp. Water
60g. Cream cheese, softened
1/2 cup icing sugar
In a saucepan on low heat, cook the rhubarb, lemon zest, sugar, and water. Simmer, stirring occasionally until rhubarb is cooked (10min.). Remove from heat and let cool, then puree mixture.
Beat cream cheese in a bowl until smooth. Add the icing sugar (sifted) and rhubarb puree and beat until smooth. Pour over cake and serve immediately.
P.S. On a somewhat related note, I just downloaded a song I stumbled across on itunes by Canadian artist, Jon Bryant called “Ontario”. Its delightful, and is making me homesick.
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