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Earl Grey yogurt cake is a simple, single-layer, any-occasion cake. Once cooled, the cake is finished with a pinkish-purple blackberry glaze. If using Earl Grey tea bags, cut the tops of the bags open with scissors. Measure or weigh the leaves inside each bag. One teabag of Twinings Earl Grey is about 1 teaspoon of tea leaves.
To store: Earl Grey Yogurt Cake is best stored in an airtight container at room temperature for up to 3 days. To freeze: The Yogurt cake can be frozen as a whole wrapped well in plastic wrap or placed in an airtight container. Alternatively, slice, and wrap individual slices in plastic wrap. The yogurt cake can be frozen for up to 2 months.
Whisk in 1 cup plain whole-milk yogurt, 3 Tbsp. loose-leaf Earl Grey tea (or ¼ cup tea from bags), and 2 tsp. vanilla extract. 4. Gradually stream in 1 cup vegetable oil, whisking constantly until incorporated.
Sift the flour, baking powder, baking soda and salt through a fine-mesh sieve onto the whisked eggs. Then add the Earl Grey tea. (Image 5 & 6) Fold together gently. Using a rubber spatula, fold the dry ingredients into the wet until just combined and a few flour streaks remain. (Image 7 & 8) 6. Pour into prepared pan and bake.
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