Earl Grey Petit Fours
Ingredients
For the cake
1 Cup whole milk
2 Tbsp Earl Grey tea (we use Revival Tea Company’s Earl Grey)
1 1/2 Cup butter, melted
1 1/3 Cup sugar
1/2 Cup honey
4 tsp vanilla extract
4 Large eggs, room temperature
3 1/3 Cup flour
3 tsp baking powder
1 1/2 tsp salt
For the icing & assembly
1/2 Cup white chocolate chips
4 Cups powdered sugar
1/2 Cup water
1 tsp vanilla extract
1 Tbsp lemon juice
1 Tbsp light corn syrup
1 Cup lemon curd
Instructions
Preheat oven to 350°F and line a 9”x13” cake pan with parchment paper.
In a small saucepan, bring milk to a boil over medium heat. Remove from heat, add earl grey tea, cover and allow to steep for ~10 minutes.
Combine butter, sugar, honey, vanilla extract and eggs in a stand mixer and mix until light and fluffy, 2-3 minutes.
In another bowl, combine flour, baking powder and salt.
Strain earl grey tea from the milk using a fine mesh sieve.
Alternate adding the earl grey milk and dry ingredients into wet ingredients in the stand mixer until well combined and smooth.
Pour batter into the cake pan and bake 25-30 minutes.
Remove cake from oven and allow to cool while you prepare the icing.
Melt white chocolate in the microwave or double boiler. Add powdered sugar, water, vanilla extract, lemon juice and corn syrup and mix until all the ingredients are combined and smooth.
When cake has cooled, cut into squares. Stack cakes with a dollop of lemon curd in between the layers.
Place cakes on a wire rack and pour over the icing. Allow icing to set fully before serving, but feel free to garnish with fresh lemon zest for more color and flavor!
