Orange Tea Cake
When I created this recipe, a one-bowl Bundt cake flavored with orange zest and Earl Grey tea, I didn’t know that it would become my children’s breakfast of choice every year before shul (synagogue) on Rosh Hashanah. I know I should encourage my family to eat healthy breakfasts every single day, but on Rosh Hashanah I let them eat cake. After all, the theme of this holiday is sweetness, and what better way to get in the mood than with a soft, delicious cake. Moreover, having a big cake around during the holiday reminds me of my sweet grandmother who always had a tall cake sitting on her counter. Reprinted with permission from The Kosher Baker: Over 160 Dairy-Free Desserts from Traditional to Trendy by Paula Shoyer © 2010, Brandeis University Press. Photo by Michael Bennett Kress.
- Spray oil containing flour or spray oil plus 2 tablespoons flour for greasing and flouring pan
- 1 Earl Gray tea bag
- ½ cup boiling water
- 2 cups plus 2 teaspoons sugar, divided
- 4 large eggs
- 1 cup canola or vegetable oil
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon orange zest (grated outer peel, from 1 orange)
- ¼ cup fresh orange juice (from zested orange)
- 1 Earl Grey tea bag
- ½ cup boiling water
- 1 cup confectioners’ sugar
- Preheat the oven to 350 degrees. Grease and flour a large Bundt pan. To make the cake, steep the tea bag in the boiling water. Add 2 teaspoons of the sugar and stir until dissolved. Let steep while you prepare the batter. In a large bowl, mix together the remaining two cups of sugar, eggs, oil, flour, baking powder, salt, vanilla, orange zest, and orange juice with a whisk or electric mixer on medium speed. Lift the tea bag from the tea and squeeze excess tea into the tea to make it as strong as possible, and then discard the tea bag. Pour the tea into the batter and mix vigorously by hand or for two minutes with an electric mixer on medium speed until all the ingredients are combined and the batter is creamy.
- Pour the batter into the prepared Bundt pan and bake for one hour or until a skewer inserted in the cake comes out clean. Remove from the oven and let cool for ten minutes in the pan. Turn the cake onto a rack and let cool completely.
- To make the glaze: Place the tea bag in the boiling water and let steep two minutes. Sift the confectioners’ sugar into a bowl. Add two tablespoons of the brewed tea and whisk until the sugar has dissolved and you have a white glaze you can pour. Let the glaze sit five minutes to thicken and then pour or drizzle over the cake. Store covered in plastic at room temperature for up to five days or freeze for up to three months.