May 25, 2017

Brodies Earl Grey Cake

Processed with VSCO with a6 preset It has been ages since the last time I baked something….anything! From a simple cinnamon muffin to a decadent chocolate cake, I have certainly missed spending time in the kitchen and looking through the glass oven door to see the cake rising.

Processed with VSCO with a6 preset

Recently, Expedia has created a UK Food Map for 2017 highlighting events taking place all over the UK and suggesting the most brilliant cottage locations to stay whilst enjoying the festivals. Since a fantastic food and drink event, the Taste of Grampian,  is taking place in Inverurie on the Saturday 3rd of June I thought of baking this cake including a Scottish product to celebrate all things Scottish food. So I baked a cake incorporating the flavour of one of my favourite daily habits-Earl Grey tea drinking and used Brodies tea bags in the recipe-Brodies are Edinburgh based tea merchandisers since 1867 so it cannot get any more Scottish than this!


The recipe I followed is a basic cake recipe with a twist, I boiled the milk with Brodies Earl grey tea bags in the saucepan to get all the flavour before adding it in the flours mix. The cake does not have a strong tea flavour but you can certainly smell the pergamont in every cake slice, so flavoursome. Ideally you’d savour it with a cup of Earl Grey tea in the garden but that’s totally optional 🙂



1 cup full fat milk

3 eggs

1 tbsp vanilla powder

4 bags Brodies Earl Grey tea

3 cups self-raising flour

1/2 tbsp baking powder

1/2 tbsp salt

1 cup baking butter in room temperature

2 cups white sugar

1/2 tbsp pergamont syrup

for the frosting-

3 cups powdered sugar // 1/2 cup soft butter // 1 1/2tbsp vanilla powder // 2 tbsp milk // grated dark chocolate


Preheat the oven to 180 degrees. Grease and flour an 8-inch rounded tray.

Over medium low heat bring the milk into boil and add the vanilla powder. Add the tea bags and let the milk boil in low heat for 20 minutes.

Let the saucepan aside so that the milk gets cold and then pour it in a cup-making sure you still have 1 cup of milk, if not then add a bit more milk until you have this amount of milk (it will help avoid having a dry cake at the end of the day).

In a bowl cream the butter and sugar until the get smooth and fluffy. Add the eggs one at a time and the pergamont extract.

In another bowl mix sift the flour and whisk together with the baking powder and salt.

Pour the eggs mixture in the flour mix and mix all together until the batter gets smooth and without any flour bits.

Bake the cake for 45′ or until you insert a toothpick in the center of the cake and it gets out clean.

Let the cake cool down on a wire rack.

To make the frosting mix the powdered sugar with soft butter, milk and vanilla until it gets thick.

Spread on top of the cake and dust the topping with some grated dark chocolate if you like.


Anastasia x

*In case you are not in Aberdeenshire on the 3rd of June to have fun in the event then have a look at the UK Food Map to find a food experience for your next UK cottage holiday! Tweet me if you have found you next destination!


  1. The first picture got me salivating! The event sounds delightful, are you going, if so maybe we could organise a meet-up!

    • Haha, believe it or not I found myself salivating too while editing the images. And the cake was delicious, so I hope you try it at least once.
      Sadly, I am not going to make it to the Inverurie food event however I’d love to meet you too, so we should arrange a coffee at some point.
      If you’ll go to the event please tag me in one of your Twitter/Instagram images. I hope you have loads of fun xx

  2. This cake looks delicious, thanks for sharing the recipe. I went to Taste of Grampian with my husband last year and it was a fabulous event. Shame we didn’t make it this year 🙁


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