Time 15 minutes Baking Time 20 to
25 minutes
1 cup butter, cubed and softened
11/4 cups sugar
4 large eggs
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup fresh orange juice
1/4 cup Earl Grey tea (steep
1 tea bag in 1/4 cup hot water for
5 minutes)
3 tablespoons loose Earl Grey
tea leaves
2 tablespoons orange zest
FOR THE ORANGE GLAZE
1 cup confectioners’ sugar, sifted
2 to 4 tablespoons fresh
orange juice
1 Preheat oven to 350°F. Grease and
flour 6 (3-inch) ring molds; set aside.
2 In the bowl of an electric mixer
fitted with the paddle attachment,
cream butter and sugar until light
and fluffy, about 8 to 10 minutes. Add
eggs one at a time, beating well after
each addition.
3 Whisk together flour, baking
powder, and salt in a bowl. Combine
orange juice and steeped tea
in another.
4 With the mixer on low speed, add
flour mixture in 3 parts, alternating
with the orange juice mixture,
beginning and ending with the flour
mixture; beat until combined after
each addition. Add tea leaves and stir
until well combined. Add orange zest.
5 Using an ice cream scooper, scoop
batter into prepared molds until
3/4 full. Smooth tops with a spatula.
6 Bake in the preheated oven until
golden brown and a toothpick
inserted in the center comes out
clean, about 20 to 25 minutes.
Transfer pans to a wire rack and cool
completely. Remove cakes from pans.
7 Make the orange glaze: Place
confectioners’ sugar in a bowl. Add
orange juice, 1 tablespoon at a time,
stirring with a wire whisk. Mix until
smooth and well combined. Set aside.
8 When ready to serve, drizzle
orange glaze on top of cakes.
