A tea inspired sponge cake

Why no name? We’ll because this was truly a mashup of many things!

An earl grey sponge cake

A cherry preserve

A chocolate tart and lemon/ginger caramel crumble

All topped with a chocolate drizzle

So what would you call it?!?
I decided to make a chocolate and caramel tart late one night and due to my rushing it just wasn’t hitting the spot so instead the next day I made the sponge cake and topped it with a mix of the night before! I am never one to throw away or waste food.
Tart ingredients:

  • 1 cup, plus 2 tbsp. flour
  • 1/2 cup powdered sugar 
  • 1/4 cup powdered cocoa 
  • 1/2 cup unsalted butter, diced and very cold
  • 2 egg yolks 

Caramel ingredients:

  • 4 tbsp. butter
  • 2/3 cup of sugar
  • 1/2 cup of heavy cream, steep with lemon and ginger tea and strained.  

Cake ingredients:

  • 3 cups of flour 
  • 1/3 cup of cornstarch 
  • 3 cups of sugar 
  • 1 1/2 cup of unsalted butter, at room temperature
  • 5 eggs
  • 1/2 cup of club soda
  • Earl grey extract 

Don’t forget your cherry preserve and chocolate drizzle!

Holy ingredients right…

Now what?!!?

First steep the heavy cream with the lemon and ginger tea. I used 3 tsp. of tea for my cream and it was the perfect pairing with the chocolate tart. Warm the cream to just before boiling, add tea leaves, and let sit for a half hour off of the heat.

Preheat the oven to 350 degrees Fahrenheit.

To make the tart ensure you are starting with cold butter. I recommend cutting the butter into cubes and freezing it for a few minutes. Combine the flour, sugar and cocoa powder for the tart in a food processer and pulse until combined. Add the cold butter and pulse until a course sand texture forms. Add 1 egg yolk at a time, and pulse until a ball starts to form. Cover a cookie sheet with parchment paper and press the tart mixture onto the paper until 1/2 thick. Bake at 350 for 25 minutes. Let cool.

Reduce oven temperature to 315 degrees Fahrenheit.

Next make the caramel. Combine sugar and butter in a saucepan and heat over low until melted and the mixture turns amber. Take off the heat and slowly add the lemon and ginger cream while stirring. Let cool.

Now time for cake! Cream together butter and sugar for the cake. Slowly add the eggs, 1 at a time, ensure to scrap the bowl to combine all ingredients. You don’t want any clumps! Add in the flour, cornstarch, and salt in 3 different batches. Keep on low while mixing, and do not overdo it. Once just combined add the club soda and earl grey extract. I don’t even know if you can buy earl grey extract so if you wish to make your own like me combine 3 grams of earl grey leaves with strong vodka and let sit for 30 days. I used these bottles. They are the perfect size to experiment with any extract you wish to make!

Tart and caramel should be cooled down by this point. Crumble up tart and mix in caramel sauce.

Place half the cake batter in the cake pan, place cherry preserves in the pan and swirl into the cake. I didn’t do this and wish I did! I think it needed just a bit more cherry pop. Add the remaining cake batter and repeat with the cherry preserves and swirl in. Top with the tart crumble.Bak at 315 degrees for 90 minutes.


Let cool for at least 1o minutes before taking the cake out of the pan. Drizzle chocolate over cake AND DONE! I may not be a fan of the look of this cake but the slice is just too pretty! So many layers of flavor and they all pair so well together.





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