Non dairy orange tea bundt cake, looks gorgeous but anyone can make it.
Orange Tea Cake
Servings
12 Servings
Ingredients
- CAKE
- 1 Earl Gray tea bag
- 1/2 cup Boiling Water
- 2 cups plus 2 teaspoons sugar divided
- 4 large eggs
- 1 cup canola or vegetable oil
- 2 1/2 cups All-purpose flour
- 2 teaspoons Baking powder
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon orange zest grated outer peel (from 1 orange)
- 1/4 cup fresh orange juice from zested orangeGlaze
- 1 Earl Grey tea bag
- 1/2 cup Boiling Water
- 1 cup confectioners sugar
Instructions
- 1 Preheat the oven to 350°F. Grease and flour a large Bundt pan.2 To make the cake: Steep the tea bag in the 1/2 cup of boiling water. Add 2 teaspoons of the sugar and stir until dissolved. Let steep while you prepare the batter.3 In a large bowl, mix together the remaining 2 cups of sugar, the eggs, oil, flour, baking powder, salt, vanilla, orange zest, and orange juice with a whisk or electric mixer on medium speed. 4 Lift the tea bag from the tea and squeeze excess tea into the tea to make it as strong as possible, and then discard the tea bag. 5 Pour the tea into the batter and mix vigorously by hand or for 2 minutes with an electric mixer on medium speed until all the ingredients are combined and the batter is creamy. 6 Pour the batter into the prepared Bundt pan and bake for 1 hour or until a skewer inserted in the cake comes out clean. Remove from the oven and let cool for 10 minutes in the pan. Turn the cake onto a rack and let cool completely. 7 To make the glaze: Place the tea bag in the 1/2 cup of boiling water and let steep 2 minutes. Sift the confectioners’ sugar into a bowl. Add 2 tablespoons of the brewed tea and whisk until the sugar has dissolved and you have a white glaze you can pour. 8 Let the glaze sit 5 minutes to thicken and then pour or drizzle over the cake.9 Storage: Once the glaze has dried, store covered in plastic at room temperature for up to five days or freeze for up to three months.
- Source:
- Paula Shoyer (Recipe); Michael Bennett (Photo)
I made a sugar free variation by subbing out all the sugar with erythritol equivalents. Aside from a longer baking time, 78 mins, it turned out well. Think it’s going to be good. @paula great tip on the foil.
Hi Sivan. Every oven is different and it is possible that your oven’s 350F is cooler than that. Keep kebab skewers around so you can check deep into a cake and see if it is fully baked and add more time as needed. If the outside is getting too dark, cover with foil and finish baking.
Hi. I made the cake and left it in the oven for an hour. The outside was kind of crunchy and tasted good but the inside was not ready. What am I doing wrong ?
Yay, we love when these come out amazing!!!
I used pineapple juice instead of boiling water and orange juice. Iimmallergic to oranges. I added the juice to the sugar and beat them to dissolve the sugar. Then, I added the eggs…
Just made a gluten free version. Will post it on my membership site tomorrow. I made a few changes. It turned out amazing! Thank you for sharing!
This was excellent. I used black tea with Indian spices, which added a subtle additional warmth. The work was minimal, and the leftovers stayed well for a full week at room temperature. Go for the glaze!