Earl grey flavored desserts and baked goods are very abundant and popular in Asia but, in the US, they’re rarer. I never really thought about it too much when I saw the recipes on a lot of Korean blogs because I couldn’t imagine the flavor. So, nah. I became enlightened two winters ago on a trip to LA.
The Pie Hole. Have you heard of this place? You stand in a long-ish line until you make it up to the display stand and start to peer over at all the delicious options. It was so long ago I don’t really remember what we ordered. I’m sure we ordered more than one (because that’s how we are) but the one I remember is the Earl Grey Pie. One day, I’ll try to replicate this. Until then! I now sometimes endeavour into the earl grey flavored goodies.
Welcome, the earl grey quick bread! No butter, yes moist. I laugh when I read “no butter” recipes but it has the same amount of oil! I’m not sure if it equals healthier but it is equally tasty. The bread is moist and soft like pound cake with a strong hint of earl grey flavor and a dash of cinnamon. The bread comes together really quick and easily so it’s great for an easy weeknight baking project for tasty morning breakfasts.
*The original recipe is Korean so the pan holds half the volume of the standard 9×5 inch bread pans and is 6.3 x 2.4 inches (16 x 6 cm). If you have a food scale, I would recommend using the gram measurements. The ingredients in the recipe section is the original recipe for the half size. Below is the measure for the standard 9×5 pan size.
Earl Grey Olive Oil Pound Cake for 9×5 inch bread pan:
Ingredient List:
Dry Ingredients
- 2 cup (240 g) cake flour
- 2 tsp baking powder
- 2 tsp earl grey powder (from a tea bag)
Egg Mixture
- 2 eggs
- 4/5 cup (160 g) of sugar
- 2/3 cup (140 g) oil
- 5 1/3 tbsp (80 g) plain yogurt
- 5 1/3 tbsp (80 g) milk
Optional Spices
- ⅔ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cardamon
Follow the Recipe Instructions below except bake for longer. Bake for 45 minutes and check on doneness with a toothpick. If none of the batter sticks to the toothpick then the pound cake is done. If the batter sticks to the toothpick or part of the batter follows the toothpick, bake in 5 minute increments.
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Below is for Asian baking size 16x6cm baking pan
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- 1 cup (120 g) cake flour
- 1 tsp baking powder
- 1 tsp earl grey powder from a tea bag
- 1 egg
- ⅖ cup (80 g) sugar
- ⅓ cup (70 g) olive oil
- 2 ⅔ tbsp (40 g) plain yogurt
- 2 ⅔ tbsp (40 g) milk
- ⅓ tsp ground cinnamon
- ⅛ tsp ground ginger
- ⅛ tsp ground cardamon
Ingredients
Dry Ingredients
Egg Mixture (all room temperature)Preheat oven to 350 degrees F (177 degrees C). Butter or spray with a nonstick oil spray.
Optional Spices
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- Preheat oven to 350 degrees F (177 degrees C). Butter or spray bread pan with a nonstick oil spray (16 x 6 cm for recipe here or 9 x 5 inch pan for double size).
- In a medium bowl, sift the cake flour, baking powder and earl grey. Set aside.
- In a large bowl, whisk together the eggs and sugar. Once mixed together, whisk in the oil. Continue to whisk in the yogurt and milk until well combined.
- Fold in the dry ingredients into the wet ingredients until well blended.
- Remove about ⅓ of the batter into a medium bowl. Mix in the additional spices of ground cinnamon, ginger and cardamon.
- Pour in the first 2/3rd batter into prepared pan. Pour in the last ⅓ of the batter. Swirl the top of the batter and smooth the top.
- For 16 x 6 cm pan, bake for about 30-35 minutes. For 9 x 5 inch pan, bake for about 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and set on a wire rack. Allow to cool completely before slicing and serving. Cover and store cake at room temperature for up to 5 days.
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