Essentially an Earl Grey tea latte, the London Fog beverage was first dreamed up in Vancouver, British Columbia. For this cake cover, we double down on the Earl Grey, featuring the light, bergamot-infused tea in both the rich cocoa cake and pillowy Swiss meringue buttercream. A final touch of salt from the caramel drizzle pushes this cake over the top to become a true showstopper. We adapted this cake from Tessa Huff’s (of the blog Style Sweet CA) cookbook Layered, subbing in Earl Grey Tea for the coffee in the cake, but otherwise sticking to the sweet original.
7. Lady Grey Chelsea Buns
We added golden raisins and Lady Grey Tea Jelly to the standard currant bun, a sticky, sweet treat often enjoyed at teatime. Proof the dough in the refrigerator overnight for an impressive and quick breakfast. Get the recipe in our Jan/Feb British Issue!
8. Pear Chai Spiced Scones with Spiced Pear Syrup
Baked with an aromatic Indian spice and topped with a sweet pear drizzle, these spiced scones are bursting with flavor.
9. Matcha Battenberg Cake
A perfect dessert for anyone who can’t decide on their favorite flavor, the Battenberg is constructed of two different cakes and arranged in an iconic check pattern. For our tea take, matcha and almond sponge cakes form the signature checkered pattern, with a layer of apricot jam sandwiched between the cakes and a cover of homemade marzipan to seal it all together. For this recipe and more English standouts, look our Jan/Feb British Issue.
10. Chai Butternut Squash Bundt Cake
The chai flavor in this Chai Butternut Squash Bundt Cake is very soft and enhances the natural sweetness of the butternut squash.
11. Coconut and Earl Grey Scones
For Ben Mims, food writer and cookbook author’s Coconut and Earl Grey Scones, floral notes of orange and bitter black tea pair well with the rich aroma of coconut in these scones with the tea blended right inside. Even though pieces of coconut, milk, and oil are used here, the subtle flavor of coconut needs the boost of extract for its full flavor to come through. The coconut sugar sprinkled on top is too savory to use as the sweetener in the scones, but it offers the perfect amount of crunch and toasted coconut aroma when sprinkled on top. If you can’t find coconut sugar, you can use granulated or light brown sugar instead.
