Tomorrow is the “The World’s Biggest Bake Sale,” organized by Bakers Against Racism. Greyston Bakery will donate 100% of all proceeds from tomorrow’s sales to support our Workforce Development and Community Wellness Programs, strengthening our local community and offering job opportunities through Open Hiring. Please join us!
And, if you happen to be participating on your own, here’s a delicious tea cake to slice, wrap, and sell to your friends and neighbors. The recipe is from our well-worn office copy of the Greyston Bakery Cookbook by James Beard Award winner and Greyston alum Sara Kate Gillingham-Ryan. No one would blame you if you kept a slice or two for yourself. If you make it this weekend, don’t forget to share some photos and tag us at #greyston and #greystonkitchen.
Happy Baking!
FOR THE CAKE
- 2 cups unbleached all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/3 cups granulated sugar
- 2 Tbsp loose Earl Grey tea leaves (about 5 tea
bags’ worth) - 1 tsp pure vanilla extract
- 5 eggs
FOR THE GLAZE
- 1/4 cup water
- 4 Earl Grey tea bags
- 2 cups confectioners’ sugar, sifted
PREPARE THE CAKE
Position a rack in the center of the oven and preheat the oven to 325 F. Grease a 9” x 5” loaf pan and line the pan bottom with parchment paper. Set aside.
In a bowl, whisk together the flour and salt to blend. Set aside.
In the bowl of an electric mixer, beat the butter, sugar, tea leaves, and vanilla on medium speed, until the mixture becomes light and fluffy, and the scent of the tea leaves begins to emerge. Add the eggs, one at a time, beating well after each addition.
With the mixer running on low speed, gradually add the flour mixture in three parts, beating until combined, scraping down the sides of the bowl as necessary. Pour the batter into the prepared pan and smooth the top with a rubber spatula.
Bake the cake for 1 hour, or until a wooden skewer inserted in the center comes out clean. Set the cake on a wire rack to cool completely.
PREPARE THE GLAZE
In a small saucepan, bring the water to a boil. Remove the pan from the heat and add the tea bags. Allow the tea to brew for 5 to 7 minutes, or until it is very dark.
Remove the tea bags and stir in the sugar.
Turn the cooled cake out of the pan, carefully peel away the parchment,t and drizzle the glaze over the cake.