Sweater weater means my favorite season has arrived! Ok, not officially autumn yet, but it’s always time for cozy food, right?
When I think of a perfect autumn breakfast, I think of a cozy cup of earl grey with some almond milk paired with a moist, spiced breakfast cake.
Earl grey pound cake with cashew frosting is a flavored black tea infused with bergamot orange. The citrus notes of bergamot give the unique, luxurious taste to this tea. It’s one of my all time favorite tea and it’s also an amazing ingredient for baked goods!
This loaf is fluffy and moist and has chocolate chunks for even more yumminess. The frosting is a regular vanilla cashew frosting, to which I added some beet powder just for the color, because, you know, I have a weakness for pink food.
I really hope you’ll like this recipe! I’d love to have a feedback from you if you try it!
Earl grey pound cake with cashew frosting
Ingredients
Ingredients for the frosting
- 110 g / 3/4 cups cashews, soaked overnight
- 140 g / 1/2 cup coconut cream, from a can
- 30 g/ 1/4 cup raw cacao butter gently melted, at room temp
- 3 tbsp rice syrup
- 1 tsp beet powder optional, for the color
- 1 tsp vanilla bean paste
- pinch pink salt
Ingredients for the plum cake
- 190 g/ 1 1/2 cups white spelt flour or all purpose flour
- 80 g/ 1/2 cup Muscovado or coconut sugar
- 80 g / 1/2 cup light brown sugar
- 1,5 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp sea salt
- 65 g/ 1/3 cup coconut oil gently melted, at room temp
- 80 ml/1/3 cup Earl grey tea
- 1 tsp vanilla bean paste
- 1 tsp white vinegar
- 240 ml/ 1 cup almond milk
- 40 g/ 1/4 cup dark chocolate, choppedInstructions
Instructions
Make the frosting
- Place the cashews, coconut cream, rice syrup, lemon juice, vanilla and beet powder in a high speed blender and blend until smooth.
- Add the cacao butter gradually through the top of the blender while the motor is running. This should blend in completely and you should end up with a smooth cream.
- Place in the refrigerator for at least 4 hours, stirring from time to time. You can keep it in the fridge overnight and give it a good stir before using.
Make the pum cake
- Preheat the oven to 175C| 350 F degrees.Line a 22x 12 cm | 9 x 5 inch loaf pan with parchment paper.
- In a medium bowl, mix together the cinnamon, flour, sugar, baking soda and salt together. Set aside.
- In a separate bowl, mix together the coconut oil, tea , vanilla, vinegar, and almond milk until well combined.
- Stir in the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the baking pan and bake for 50 – 55 minutes, or until a toothpick inserted in the middle comes out clean.Let cool completely before frosting.
Video
Cooking tips Earl grey pound cake with cashew frosting
Here are some cooking tips for making a delicious Earl Grey Pound Cake with Cashew Frosting:
Use high-quality ingredients: Use high-quality Earl Grey tea and cashews for the best flavor.
Brew strong Earl Grey tea: Brew a strong cup of Earl Grey tea and let it cool before adding it to the batter.
Use room temperature ingredients: Make sure the butter and eggs are at room temperature before starting to make the pound cake. This will help the ingredients mix together smoothly.
Don’t overmix the batter: Overmixing the batter can cause the pound cake to be dense and tough. Mix the ingredients until just combined.
Use a bundt pan: Use a bundt pan to bake the pound cake for a beautiful presentation.
Make the cashew frosting in advance: Soak the cashews in water for at least 4 hours or overnight before making the frosting. This will help them blend into a smooth and creamy frosting.
Use a high-speed blender: Use a high-speed blender to blend the cashews into a smooth and creamy frosting.
Add flavorings to the frosting: Add vanilla extract or maple syrup to the cashew frosting for extra flavor.
Frost the cake once it has cooled: Wait until the pound cake has cooled completely before frosting it with the cashew frosting.
Store the pound cake properly: Store the pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Serve the pound cake at room temperature: Take the pound cake out of the refrigerator at least 30 minutes before serving to bring it to room temperature.
Garnish the pound cake: Garnish the pound cake with Earl Grey tea leaves or fresh berries for a nice touch.
FAQs of Earl grey pound cake with cashew frosting
Here are some frequently asked questions (FAQs) about Earl Grey Pound Cake with Cashew Frosting:
Q: Can I use a different type of tea instead of Earl Grey?
A: Yes, you can use a different type of tea like black tea or green tea. However, the flavor of the pound cake will be different.
Q: Can I use a different type of nut instead of cashews?
A: Yes, you can use a different type of nut like almonds or macadamia nuts. However, the flavor and texture of the frosting will be different.
Q: Can I make the pound cake ahead of time?
A: Yes, you can make the pound cake ahead of time and store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Q: Can I freeze the pound the Earl grey pound cake with cashew frosting?
A: Yes, you can freeze the pound cake without the frosting for up to 3 months. Thaw it at room temperature before frosting and serving.
Q: Can I make the frosting ahead of time?
A: Yes, you can make the frosting ahead of time and store it in the refrigerator for up to a week. Let it come to room temperature and remix it before using.
Q: Can I make the pound Earl grey pound cake with cashew frosting gluten-free?
A: Yes, you can make the pound cake gluten-free by using gluten-free flour like almond flour or a gluten-free baking mix.
Q: Can I add lemon zest for extra flavor?
A: Yes, you can add lemon zest to the pound cake batter or the cashew frosting for a tangy flavor that complements the Earl Grey tea.
Q: Can I use a different type of frosting?
A: Yes, you can use a different type of frosting like cream cheese frosting or whipped cream. However, the flavor and texture of the pound cake will be different.
Q: Can I make mini-pound cakes instead of a large one?
A: Yes, you can make mini pound cakes in muffin tins. Adjust the baking time accordingly.
Q: Can I use a different type of sweetener?
A: Yes, you can use a different type of sweetener like honey or maple syrup. However, the flavor of the pound cake and frosting will be different.