Earl grey citrus tea cake recipe | food network kitchen | food network

Step 1

Edible food-grade flowers, for garnish

Step 2

For the kumquats and Earl Grey syrup: Put the kumquat slices in a small saucepan with cold water to cover. Bring to a boil over high heat, then remove from the heat and pour off the water. Repeat the process two more times. Remove the slices from the pan.

Step 3

Whisk the sugar with 3/4 cup water together in the same saucepan the kumquats were blanched in. Bring to a simmer, adjust the heat and simmer until the syrup has thickened to the consistency of corn syrup, 8 to 9 minutes. Add the kumquat slices and simmer gently, adjusting the heat to retain a simmer. Cook until the slices are translucent, about 30 minutes (resist the urge to stir the slices or you may introduce sugar crystals into the syrup; if necessary, swirl the pan to move the slices around). Drain the slices, reserving the syrup in the pan. Place some additional sugar on a plate and roll the slices in it to coat. Dry the slices on a rack for 4 to 5 hours.

Step 4

Return the syrup in the pan to a simmer. Remove from the heat, stir in the tea and steep for 5 minutes. Stir in the orange juice and lemon juice. Set aside to cool to room temperature, then refrigerate until ready to use, up to 1 week.

Step 5

While the candied kumquats dry, make the cake: Melt the butter in a medium saucepan over medium heat. Sprinkle the tea leaves over the butter, reduce the heat to low and cook until the tea is steeped into the butter and is aromatic and flavorful, about 5 minutes. Strain and transfer the butter to a bowl and place in the refrigerator until it is solid, about 30 minutes.

Step 6

Preheat the oven to 350 degrees F. Grease a 9-inch cake pan and line it with parchment paper.

Step 7

Whisk together the flour, baking powder and salt in a medium bowl. Set aside. Beat the cooled butter and sugar in the bowl of a stand mixer fitted with the paddle attachment until fluffy, about 5 minutes. Beat in the eggs one at a time, then beat in the lemon zest, orange zest and vanilla. Slowly pour in the cream, then reduce the speed to low and add the flour mixture. Beat until combined.

Step 8

Spread the batter evenly into the prepared cake pan. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Brush the warm cake with some of the cooled tea syrup. Let the cake cool enough to touch, then remove it from the pan and transfer it to a rack to cool completely, about 1 hour.

Step 9

While the cake is cooling, prepare the whip cream topping: Whip the cream and crème fraîche in the bowl of a stand mixer fitted with the whisk attachment until frothy. Pour 1/4 cup of the reserved Earl Grey syrup into the cream and keep beating until firm peaks form. Add the whipped cream to a large piping bag or resealable bag with one corner snipped off.

Step 10

Pipe the whipped cream over the cake in long lines, curving them back and leaving a small border on the edge. Drizzle the top with 2 tablespoons more of the syrup and decorate with the candied kumquats and edible flowers. Serve immediately. Refrigerate any leftovers in an airtight container. Save any remaining syrup for another use (see Cook’s Note).