Earl-Grey And Date Teacake With A Citrus Glaze

Name: Earl-Grey And Date Teacake With A Citrus Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Glaze:; 2 tablespoons fresh Meyer lemon juice; 1/4 cup Earl (or Lady) Grey tea from the pot you have brewed (see below); 1-2 strips of zest from a Clementine; 1/4 cup sugar; For the cake; 1/2 cup walnut halves; 1-1/4 cups boiling water; 1 Earl Grey (or Lady Grey) teabag; 1/2 cup Medjool dates, chopped; 1/3 cup dried California apricots, chopped; 1/2 cup coconut oil spread; 1 cup sugar; 3 large eggs, at room temperature; 1-1/2 cups unbleached all-purpose flour (sifted before measuring), plus 2 tablespoons flour to coat the walnuts; 1 teaspoon double-acting baking powder; 1/4 teaspoon salt; 1/2 cup coconut milk; 1 teaspoon vanilla extract; 1 teaspoon each grated clementine and Meyer lemon zest; 1/3 cup flaked coconut

Servings: persons

For Glaze:
2 tablespoons fresh Meyer lemon juice
1/4 cup Earl (or Lady) Grey tea from the pot you have brewed (see below)
1-2 strips of zest from a Clementine
1/4 cup sugar
For the cake
1/2 cup walnut halves
1-1/4 cups boiling water
1 Earl Grey (or Lady Grey) teabag
1/2 cup Medjool dates, chopped
1/3 cup dried California apricots, chopped
1/2 cup coconut oil spread
1 cup sugar
3 large eggs, at room temperature
1-1/2 cups unbleached all-purpose flour (sifted before measuring), plus 2 tablespoons flour to coat the walnuts
1 teaspoon double-acting baking powder
1/4 teaspoon salt
1/2 cup coconut milk
1 teaspoon vanilla extract
1 teaspoon each grated clementine and Meyer lemon zest
1/3 cup flaked coconut

1
Brew tea; then combine 1/4 cup tea with all ingredients for glaze in a small, nonreactive saucepan. Stir to combine, then place over a medium-low flame and bring just to a simmer. Turn heat to low and simmer briefly until thickened, 3-4 minutes. Remove from heat and set aside. Pour remaining tea over apricots and dates; steep 15 minutes, drain. Blot with paper towel.
2
Preheat oven to 350 degrees
3
Chop Walnuts coarsely. Toss walnuts with 2 tablespoons of flour. Place in a mesh strainer to shake out excess flour and set aside while you prepare cake batter.
4
Combine the 1-1/2 cup flour with the baking powder and salt, and sift onto a piece of wax paper.
5
In a large mixing bowl with an electric hand-mixer beat the coconut oil spread with the sugar and beat until creamy. Add the eggs one at a time, beating after each addition.
6
Alternately add the flour and the coconut milk in three additions to the egg mixture, beginning and ending with the flour and beating until just combined. Periodically scrape down sides of bowl with a rubber or silicone scraper.
7
Stir in the grated zests and vanilla by hand until incorporated, then stir in the nuts, dried fruit and coconut. Scrape into greased and floured 4-1/2 x 8-1/2 inch loaf pan, jiggle pan or rap it lightly on the counter to eliminate air pockets. Run a small sharp blade lengthwise down the middle to create a seam.
8
Place pan in center of oven, and bake 40 minutes or until tester comes out with a few moist crumbs adhering. Remove to a cooling rack and quickly pierce all over top with a bamboo skewer or toothpick. Swirl the cooled glaze to recombine, and pour or spoon it all over the top of the hot cake. Allow cake to cool on the rack in the pan for 10 minutes.
9
Run a thin sharp blade all around the cake to separate from the pan, then carefully invert on the rack. Quickly flip it right-side up to cool completely.
10
Serve in thin slices with hot or iced tea. It is even better the next day, when the flavors will have mellowed.

1214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For Glaze:, 2 tablespoons fresh Meyer lemon juice, 1/4 cup Earl (or Lady) Grey tea from the pot you have brewed (see below), 1-2 strips of zest from a Clementine, and more.

Yes, Earl-Grey And Date Teacake With A Citrus Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!