bits and pieces

Monday, September 8, 2014

London Fog Loaf

Bright bergamont and lemony lemon.

For when you feel like a fancy lady, and want to take tea, eat breakfast-cake, and snuggle up with good friends, a good book, or a chubbly cat.

Anyone following this blog will know that I am not much of a baker. I like it and all, but I don't have the temperament for it, I seem to encounter a lot of inexplicable failures (like that time my carrot cake exploded in my oven), and I'm more of a savoury than sweet kinda gal.

This recipe originated as a cupcake recipe that was one of the very first things I began to cook with any regularity. I made them once, after scouring the interweb for an earl grey cupcake recipe and amalgamating a few into this bad boy. A friend stopped by who was a notoriously picky eater and declared them the best cupcakes she'd ever had. My ego was thrilled, and my cooking career (read: force feeding friends) began. 

Now I hate to say it, but it seems like Fall may be upon us here in Saskatchewan. Yes it is early September. Yes this is unfair. And yes, my weather app tells me it is apparently going to snow tomorrow. YES. I KNOW. This morning it was grey and overcast, and while there wasn't that autumnal 'bite' in the air, it didn't have the warm lazy, hazy feel of summer. While I trudged around the lake on my walk to work I daydreamed about how nice it would be if I could stay home and blog all day whilst drinking tea and eating this cake. And decided to share it with you. So make this, make a cuppa' and get ready for the great snuggle down of 2014. 

1/2 cup unsalted butter, at room temperature
1 cup of sugar
2 eggs
1 1/2 cups of flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup  of warm milk
3 bags of earl grey tea (just the leaves! Cut those baggies open! Or if you’re fancy and have loose tea - measure out 2-3 tbsp, depending on your love of delicious things like earl grey tea)

lemon drizzle:
2 cups of icing sugar (eep)
the zest and juice of as many lemons as it takes you to get 1/2 a cup of lemon juice - normally about 1-2
*If you’re feeling EXTRA fancy - add a half cup of butter to turn this baby into lemon butter cream. This is also delicious with just plain  butter.

other things you will need: 
a bowl
a mixin' spoon
a baking dish or loaf pan (you can also make cupcakes!!)
a sieve to sift your dry ingredients with
a small pot to heat your milk/steep your tea

It's better with buttah darling. 
  1. Pre-heat your oven to 350 and grease your baking dish/loaf pan (you can also make these in cupcake form!).
  2. Combine your warm milk with your tea and allow it to ‘steep’.
  3. In a separate bowl, sift and combine your dry ingredients.
  4. Beat the butter until soft and creamy. Continue to mix, incorporating the eggs one at a time.
  5. Alternate between adding half the dry mixture, then the milk-tea, then the dry mixture, stirring gently as you go.
  6. Bake for 28-35 minutes or until set in the middle. 
  7. While your Cake bakes away, whisk your lemon juice and zest into your icing sugar until you reach a drizzle-y consistency. You can either pour this all over your loaf and allow it to sink in (mmmm) or scatter it artistically about your baked goods and kitchen.

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