柑橘胡蘿蔔蛋糕 Citrus Carrot Cake

參考網站：http://hungryrabbit.com/2012/05/ginger-citrus-carrot-cake/

參考網站：https://www.joyofbaking.com/CarrotCake.html

【蛋糕材料】七吋圓形活底模 x 2

1. 新小提琴低筋麵粉：250g
2. Lecker's baking powder：10g
3. 肉桂粉：1t
4. 鹽：1/4t
5. 柳橙皮絲：1顆
6. 檸檬皮斯：1顆
7. 海藻糖：150g
8. 亞麻糖：25g
9. 植物油：3/4 cup
10. 蛋：4 顆（約200g，室溫）
11. 香草精：1t
12. 胡蘿蔔絲：2-1/2 cups，約兩根
13. 核桃＋胡桃：1 cup（烘烤過）

【抹醬材料】

1. 無鹽奶油（軟化）：75g
2. 檸檬汁：2T（自行調整）
3. 日本純糖粉： 75g
4. 香草精：1t
5. 鹽：1/8t
6. Cream cheese：250g

蛋糕一個有加堅果，一個沒有。有加堅果的蛋糕當底層。

https://www.joyofbaking.com/CarrotCake.html

 Carrot Cake Recipe:

1 cup (100 grams) pecansorwalnuts

3/4 pound (340 grams) raw peeled carrots (about 2 1/2 cups grated)

2 cups (260 grams) all-purpose flour

1 teaspoon (4 grams)baking soda

1 1/2 teaspoons (6 grams)baking powder

1/2 teaspoon (2 grams) salt

1 1/2 teaspoons (2 grams) ground cinnamon

4 largeeggs(200 grams), at room temperature

1 1/2 cups (300 grams) granulated white sugar

2 teaspoons (8 grams) pure vanillaextract

1 cup (240 ml/215 grams) vegetable, corn, safflower, or canola oil

1 - 8 ounce can (226 grams) crushed pineapple, drained (optional)

Cream Cheese Frosting:

7 tablespoons (100 grams) unsalted butter, at room temperature

1 1/2 cups (180 grams) confectioners (icing or powdered) sugar, sifted

1 teaspoon (4 grams) pure vanilla extract

1 teaspoon (4 grams) freshly squeezed lemon juice

12 ounces (340 grams) full fat cream cheese, softened

Read more: https://www.joyofbaking.com/CarrotCake.html#ixzz6i1oTSO9A
Follow us: @joyofbaking on Twitter| joyofbaking on Facebook

胡蘿蔔蛋糕 Carrot Cake

 這個蛋糕是參考 【Hungry Rabbit/GINGER-CITRUS CARROT CAKE】來製作的。

【蛋糕材料】6-cup loaf pan

1. 紫羅蘭低筋麵粉：250g
2. Lecker's baking powder：10g
3. 薑粉：1-1/2t
4. 肉桂粉：1t
5. 鹽：1/4t
6. 柳橙皮絲：1T
7. 檸檬皮斯：1t
8. 海藻糖：150g
9. 本和香糖：25g
10. 植物油：3/4 cup
11. 蛋：3 顆（室溫）
12. 香草精：1t
13. 胡蘿蔔絲：2-2/3 cups

【抹醬材料】

1. 無鹽奶油（軟化）：150g
2. 柳橙皮絲：1t
3. 檸檬皮斯：1t
4. 糖粉：1-1/2 cups（下次可以減量，邊打邊調整）
5. 香草精：1t
6. 鹽：1/8t
7. Cream cheese：226g
8. 核桃：1 cup（烘烤過）

作法如下：

GINGER-CITRUS CARROT CAKE

YIELD: 10-12 SERVINGS/SLICES

INGREDIENTS:

CARROT CAKE

1-3/4 cups (8 3/4 ounces) unbleached all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1-1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

1 tablespoon orange zest, freshly grated

1 teaspoon lemon zest, freshly grated

1 cup (7 ounces) granulated sugar

1/4 cup (2 ounces) light brown sugar

3/4 cup coconut oil or vegetable oil

3 large eggs, room temperature

1 teaspoon pure vanilla extract

2-2/3 cups shredded carrots (4 medium carrots)

CITRUS CREAM CHEESE FROSTING

16 tablespoons (8 ounces/2 sticks) unsalted butter , softened

2 teaspoons orange zest, freshly grated

2 teaspoons lemon zest, freshly grated

3 cups (12 ounces) confectioners’ sugar

1/3 cup malted milk powder

2 teaspoons pure vanilla extract

1/4 teaspoon fine sea salt

12 ounces cream cheese, chilled and cut into 12 equal pieces

2 cups (8 ounces) walnuts , toasted and coarsely chopped

DIRECTIONS:

CARROT CAKE

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18 by 13-inch rimmed baking sheet, line with parchment paper, and grease parchment. Whisk flour, baking powder, baking soda, ginger, cinnamon and salt together in medium bowl.

2. Add zests and granulated sugar to a large bowl, knead wit finger tips until zests are fully incorporated into the sugar and resembles wet sand. Whisk in light brown sugar, oil, eggs, and vanilla together until mixture is smooth. Stir in carrots, add flour mixture and fold with rubber spatula until mixture is just combined.

3. Transfer batter to prepared baking sheet and smooth surface with offset spatula. Bake until center of cake is firm to touch, 15 to 18 minutes. Cool in pan on wire rack for 5 minutes. Invert cake onto wire rack (do not remove parchment) and then reinvert onto second wire rack. Cool cake completely, about 30 minutes.

CITRUS CREAM CHEESE FROSTING

1. In the bowl of a stand mixer fitted with paddle attachment, beat butter, sugar on medium speed until light and fluffy, about 3 minutes. Reduce speed to medium-low, add malted milk powder, vanilla, and salt and beat until combined, about 1 minute, scraping down bowl as needed.

2. Add cream cheese, 1 piece at a time; and mix until smooth, about 2 minutes. Increase speed to medium-high and beat for another 30 seconds.

ASSEMBLY

1. Transfer cooled cake to cutting board, parchment side down. Using sharp chef’s knife, cut cake and parchment lengthwise in 3 equal rectangles.

2. Place 1 cake rectangle, parchment side up, on serving platter and carefully remove parchment. Using offset spatula, spread approximately 3/4 cup frosting evenly over cake layer. Repeat with two more layers of cake and frosting, pressing gently on each layer to level. Use remaining frosting to coat top and sides of cake.

3. Press chopped walnuts onto sides with hand. Chill for at least 30 minutes before serving.

香蕉麵包 Banana Bread/Hungry Rabbit

參考 Hungry Rabbit 網站：http://hungryrabbit.com/2011/02/banana-bread/

做的香蕉麵包。

【今日材料】6-cup Bundt Pan

1. 無鹽奶油（融化）：113g
2. 海藻糖：70g
3. 本和香糖15g
4. 蛋：1 顆
5. 熟香蕉：2 根／1cup
6. 日清特級紫羅蘭低筋麵粉：125g
7. Lecker's baking powder：6g
8. 鹽：1g

【表面裝飾】

1. 巧克力碎豆
2. 楓糖片
3. 杏仁角
4. 白雙糖
5. 糖霜

份量減半，作法如下：

BANANA BREAD

YIELD: ONE 9-INCH LOAF

INGREDIENTS:

• 1-3/4 cups (8-3/4 ounces) unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 6 large very ripe bananas, peeled
• 8 tablespoons (4 ounces/1 stick) unsalted butter , melted and cooled slightly
• 2 large eggs, room temperature
• 3/4 cup (6 ounces) packed light brown sugar
• 1/4 cup sour cream
• 1 teaspoon pure vanilla extract
• 1/2 cup walnuts , toasted and coarsely chopped (optional)
• 2 teaspoons granulated sugar

DIRECTIONS:

1. Adjust oven rack to middle position and heat oven to 350℉. Spray 9 x 5-inch loaf pan with nonstick cooking spray. Whisk flour, baking soda, and salt together in large bowl, set aside.

2. Place 5 bananas in microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. Microwave on high power until bananas are soft and have released liquid, about 5 minutes. Transfer bananas to fine-mesh strainer placed over medium-size bowl and allow to drain for 15 minutes, stirring occasionally, (you should have 1/2 to 3/4 cup liquid).

3. Transfer liquid to a saucepan and cook over medium-high heat until reduced to 1/4 cup, about 4-5 minutes. Remove pan from heat, stir reduced liquid and bananas into a bowl, and mash until fairly smooth. Whisk in butter, eggs, brown sugar, sour cream and vanilla.

4. Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Gently fold in walnuts, if using. Scrape batter into prepared pan. Slice remaining banana diagonally into ¼-inch-thick slices. Shingle banana slices on top of either side of loaf, leaving 1-1/2-inch-wide space down center to ensure even rise. Sprinkle granulated sugar evenly over loaf.

5. Bake until toothpick inserted in center of loaf comes out clean, 50 to 70 minutes. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack.

紅茶香蕉蛋糕

參考 Hungry Rabbit 配方，連結如下：

http://hungryrabbit.com/2016/05/earl-grey-banana-cake/

【今日材料】6-cup Loaf Pan

1. 無鹽奶油（室溫軟化）：113g
2. 海藻糖：110g
3. 蛋：1 顆
4. 熟香蕉：2 根／1cup
5. 日清燒果子專用粉：212g
6. 錫蘭紅茶粉：10g
7. 日月潭阿薩姆紅茶包：1 包，取其粉末，磨細。
8. Lecker's baking powder：8g
9. 鹽：1g

【做法】

1. 烤箱預熱 170 度Ｃ。
2. 6-cup loaf pan 塗上奶油防沾粘，放置一旁備用。
3. 粉類（材料 5~9 ）過篩，備用。
4. 用均質機把香蕉打成香蕉泥，放置一旁備用。
5. 攪拌缸中，加入奶油，用中高速打至蓬鬆泛白，中途可用橡皮刮刀把攪拌缸周圍的奶油刮下再繼續攪拌，約 3 分鐘。
6. 降至中速，蛋分 3~4 次加入，至完全混合吸收。
7. 降至低速，加入 1/3 乾料，用低速攪拌一會，再加入 1/2 香蕉泥，低速攪拌一會，再加入 1/3 乾料，攪拌一會，再加入 1/2 香蕉泥，攪拌一會，最後加入剩下的 1/3 乾料，攪拌約 30 秒，然後把攪拌缸拿出，用橡皮刮刀攪拌蛋糕糊至完全均勻混合，入模。
8. 蛋糕糊入模後，整平表面，放入烤箱，烤至筷子插入蛋糕取出後無沾黏，約55分鐘。連同烤模放在烤架上冷卻 20 分鐘再脫模。

表面撒上防潮糖粉

檸檬藍莓蛋糕

 

參考 Hungry Rabbit 的網站：CITRUS BLUEBERRY THYME CAKE 

有些材料沒有，改成檸檬藍莓蛋糕。

【果醬部分】6-cup bundt pan（這個果醬的量我可以做兩個蛋糕）

1. 糖：74g
2. 鹽：1/16t
3. 新鮮藍莓：1cup
4. 檸檬皮絲：1/2t
5. 鮮榨檸檬汁：1/2T

 

【做法】

1. 把糖和鹽加入小鍋中，攪拌一下。
2. 用均質機把藍莓攪拌均勻，約一分鐘。
3. 把1/4的藍莓醬倒入 1 中，攪拌均勻，然後加熱至滾，讓糖融化，約三分鐘。
4. 把 3 倒入碗中，加入剩下的藍莓醬，加入檸檬汁，攪拌均勻，放置一旁備用，約8~10分鐘。

【今日材料の蛋糕部分】

1. 燒果子專用粉：212g
2. Lecker's baking powder：8g
3. 鹽：1/2t
4. 肉桂粉：1/4t
5. 鮮奶：1.5-1/4cup
6. 檸檬汁：1T
7. 香草精：1t
8. 檸檬皮絲：1T
9. 海藻糖：110g
10. 上赤糖：20g
11. 無鹽奶油：130g
12. 蛋（室溫）：2 顆

【糖霜】

1. 糖粉：1/2cup
2. 檸檬汁：酌量小小加入，攪拌至需要的稠度。

【做法】

1. 烤箱預熱 160 度Ｃ。
2. 6-cup bundt pan 塗上奶油防沾粘，放置一旁備用。
3. 乾料：材料 1~4 過篩。
4. 濕料：材料 5~7 攪拌均勻。
5. 攪拌缸中，用手先混合檸檬皮絲和糖，至似濕沙狀，會有檸檬香味。
6. 加入奶油，用中高速打至蓬鬆泛白，約 3 分鐘，如需要，可用橡皮刮刀把攪拌缸周圍的奶油刮下再繼續攪拌。
7. 降至中速，蛋分 3~4 次加入，至完全混合吸收。
8. 降至低速，加入 1/3 乾料，用低速攪拌一會，再加入 1/2 濕料，低速攪拌一會，再加入 1/3 乾料，攪拌一會，再加入 1/2 濕料，攪拌一會，最後加入剩下的 1/3 乾料，攪拌約 30 秒，然後把攪拌缸拿出，用橡皮刮刀攪拌蛋糕糊至完全混合均勻，準備入模。
9. 將一半的蛋糕糊倒入模具中，用橡皮刮刀另一頭挖出凹槽，蛋糕糊可往兩側抹高，中間做出一凹槽，把適量的果醬到入凹槽中，稍微整平一下，然後用筷子劃 8 來混合蛋糕糊與果醬，再將剩下的蛋糕糊倒入，中間也做一個凹槽，到入果醬，稍微畫 8 混合蛋糕糊與果醬，整平表面。
10. 放入烤箱，烤至筷子插入蛋糕取出後無沾黏，約55分鐘。連同烤模放在烤架上冷卻 20 分鐘。
11. 脫模後，刷掉屑屑，淋上糖霜。

檸檬藍莓蛋糕

非常好吃

果醬沒有加好，蛋糕沒有放夠涼就脫模，有些部分裂開了！

參考 Hungry Rabbit 的網站：CITRUS BLUEBERRY THYME CAKE 

有些材料沒有，改成檸檬藍莓蛋糕。

【果醬部分】6-cup bundt pan

1. 糖：74g
2. 鹽：1/16t
3. 新鮮藍莓：1cup
4. 檸檬皮絲：1/2t
5. 鮮榨檸檬汁：1/2T

【做法】

1. 把糖和鹽加入小鍋中，攪拌一下。
2. 用均質機把藍莓攪拌均勻，約一分鐘。
3. 把1/4的藍莓醬倒入 1 中，攪拌均勻，然後加熱至滾，讓糖融化，約三分鐘。
4. 把 3 倒入碗中，加入剩下的藍莓醬，加入檸檬汁，攪拌均勻，放置一旁備用，約8~10分鐘。

【蛋糕部分】

1. 中筋（或低筋）麵粉：212g
2. Lecker's baking powder：8g
3. 鹽：1/2t
4. 肉桂粉：1/4t（可省）
5. 鮮奶：88g（1.5-1/4cup）
6. 檸檬汁：1T
7. 香草精：1t
8. 檸檬皮絲：1T
9. 海藻糖：110g
10. 本和香糖：20g
11. 無鹽奶油：130g
12. 蛋：2 顆

【做法】

1. 烤箱預熱 160 度Ｃ。
2. 6-cup bundt pan 塗上奶油，灑上一層麵粉，放置一旁備用。
3. 乾料：材料 1~4 過篩。
4. 濕料：材料 5~7 攪拌均勻。
5. 攪拌缸中，用手先混合檸檬皮絲和糖，至似濕沙狀。
6. 加入奶油，用中高速打至蓬鬆泛白，約 3 分鐘，如需要，可用橡皮刮刀把周圍的奶油刮乾淨。
7. 降至中速，一次一個蛋加入，至完全混合吸收。
8. 降至低速，加入 1/3 乾料，攪拌一下，再加入 1/2 濕料，攪拌一下，再加入 1/3 乾料，攪拌一下，再加入 1/2 濕料，攪拌，最後加入剩下的 1/3 乾料，攪拌一下，然後把攪拌缸拿出，用橡皮刮刀攪拌蛋糕糊至完全混合均勻。 靜置麵糊 15~20 分鐘。
9. 將一半的蛋糕糊倒入模具中，用橡皮刮刀另一頭挖出凹槽，然後倒入一半的果醬，然後用筷子劃 8 來混合蛋糕糊與果醬，再將剩下的蛋糕糊倒入，抹平。（因為果醬量太大，所以只用一半）
10. 放入烤箱，烤至筷子插入蛋糕取出後無沾黏，約55分鐘。連同烤模放在烤架上冷卻 20 分鐘，再脫模放涼。

【糖霜】

1. 糖粉：1/2cup
2. 檸檬汁：酌量小小加入，攪拌至需要的稠度。

糖漬檸檬片

 參考 Hungry Rabbit 的：Chocolate Lemon Bonbon Cake 中所使用的糖漬檸檬片 Caramelized Candy Lemon.

CARAMELIZED CANDIED LEMON

• 2 lemon, wash and cut into 1/8-inch slices
• 1 cup water
• 1/2 cup (3-1/2 ounces) granulated sugar

CARAMELIZED CANDIED LEMON

1. Combine water and sugar in a medium saucepan and bring it to a simmer over medium heat. Add lemon slices and stir to combine. Continue to cook on low heat until lemon have softened and lightly caramelized, about 30-40 minute.

2. Remove from heat and place slices in a single layer on a parchment lined baking sheet to cool completely.

巧克力香蕉蛋糕

這是參考 Hungry Rabbit 的配方做的。連結如下：

http://hungryrabbit.com/2016/05/earl-grey-banana-cake/

【今日材料】6-cup Bundt Pan

1. 無鹽奶油（室溫軟化）：113g
2. 海藻糖：130g
3. 本和香糖：20g
4. 蛋：1 顆
5. 熟香蕉：2 根／1cup
6. 日清燒果子專用粉：212g
7. 可可粉：15g
8. Lecker's baking powder：8g
9. 鹽：1g
10. 巧克力豆

【表面裝飾】

1. 可可碎豆
2. 楓糖片

【作法如下所述】

EARL GREY BANANA CAKE

YIELD: ONE 12-CUP BUNDT CAKE

INGREDIENTS:

EARL GREY BANANA CAKE

• 4 Earl grey tea bags (about 5 teaspoons)
• 1/2 cup hot water
• 3-4 ripe banana
• 3 cups (15 ounces) unbleached all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon fine sea salt
• 16 tablespoons (8 ounces/2 sticks) unsalted butter, softened
• 2 cups (14 ounces) granulated sugar
• 1 tablespoon pure vanilla extract
• 2 large eggs, room temperature
• 1 cup sour cream

EARL GREY GLAZE

• 2 cups (8 ounces) confectioners sugar, divided
• 1/2 cup Earl Grey tea, made with 3 tea bags.
• 1/8 teaspoon fine sea salt
• 1/4 teaspoon pure vanilla extract
• 3 tablespoon malt milk powder or dry milk powder

DIRECTIONS:

EARL GREY BANANA CAKE

1. In a measuring cup, combine 3 tea bags and hot water and let steep for 5 minutes. Remove tea bags and squeeze over measuring cup to extract tea. Add a touch of water to yield 1/2 cup of tea, set aside.

2. Cut bananas in half, crosswise, and place in a microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. Microwave on high power until bananas are soft and have released liquid, about 5 minutes. Mash bananas to yield 1-1/2 cups, set aside to cool.

2. Adjust oven rack to middle position; heat oven to 350℉.  Generously butter a 12-cup Bundt pan, set aside. Whisk flour, baking soda, salt together. Cut remaining tea bag and add loose tea leaves in to flour mixture, whisk to combine, set aside.

3. In the bowl of a stand mixer fitted with a paddle attachment, beat butter on medium speed until creamy, about 2 minutes. Add sugar and continue to beat until pale and fluffy, about 2-3 minutes. Add vanilla and cooled tea then the eggs one at a time. After both eggs are combined, continue to beat on medium speed. Reduce speed to low and mix in mashed bananas. Add the flour mixture in 2 additions, alternating with sour cream, scrape down bowl as needed. Scoop batter into prepared bundt pan, lightly rap the pan on the counter to release large bubbles in the batter, smooth top with small off-set spatula or spoon.

4. Bake for 60-70 minutes until a long skewer inserted deep into the center of the cake comes out clean.

EARL GREY GLAZE

1. While cake is in the oven, whisk 1-1/2 cups confectioners’ sugar, tea and salt together in a medium bowl until smooth. Transfer the cake to a rack and cool for 15 minutes, unmold onto the rack over a rimmed baking sheet. Brush warm cake with 1/4-cup of the glaze and let cool for an hour. Whisk in remaining confectioners sugar, vanilla and malt milk powder into the remaining glaze and pour evenly over top. Let stand and cool completely, about an hour. Serve.

 

隨手做手工皂

• 微過期的橄欖油浸泡了聖約翰草
  
  
  
  
  
• 微過期椰子油
  
  
  
  
  

份量很少，也沒有特別的打算，所以簡單做個皂。

伯爵香蕉蛋糕 Earl Grey Banana Cake

這是參考 Hungry Rabbit 的配方做的。連結如下：

http://hungryrabbit.com/2016/05/earl-grey-banana-cake/

【今日材料】6-cup Bundt Pan

1. 無鹽奶油（室溫軟化）：113g
2. 海藻糖：130g
3. 本和香糖：20g
4. 蛋：1 顆
5. 伯爵茶：1/4 cup
6. 熟香蕉：2 根／208g／1cup
7. 日清燒果子專用粉：212g
8. 伯爵紅茶粉：5g
9. 伯爵紅茶茶包：1 包，取其茶包內的茶葉末
10. Lecker's baking powder：8g
11. 鹽：1g

【表面裝飾】

1. 巧克力碎豆
2. 楓糖片
3. 糖霜

【作法如下所述】

EARL GREY BANANA CAKE

YIELD: ONE 12-CUP BUNDT CAKE

INGREDIENTS:

EARL GREY BANANA CAKE

• 4 Earl grey tea bags (about 5 teaspoons)
• 1/2 cup hot water
• 3-4 ripe banana
• 3 cups (15 ounces) unbleached all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon fine sea salt
• 16 tablespoons (8 ounces/2 sticks) unsalted butter, softened
• 2 cups (14 ounces) granulated sugar
• 1 tablespoon pure vanilla extract
• 2 large eggs, room temperature
• 1 cup sour cream

EARL GREY GLAZE

• 2 cups (8 ounces) confectioners sugar, divided
• 1/2 cup Earl Grey tea, made with 3 tea bags.
• 1/8 teaspoon fine sea salt
• 1/4 teaspoon pure vanilla extract
• 3 tablespoon malt milk powder or dry milk powder

DIRECTIONS:

EARL GREY BANANA CAKE

1. In a measuring cup, combine 3 tea bags and hot water and let steep for 5 minutes. Remove tea bags and squeeze over measuring cup to extract tea. Add a touch of water to yield 1/2 cup of tea, set aside.

2. Cut bananas in half, crosswise, and place in a microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. Microwave on high power until bananas are soft and have released liquid, about 5 minutes. Mash bananas to yield 1-1/2 cups, set aside to cool.

2. Adjust oven rack to middle position; heat oven to 350℉.  Generously butter a 12-cup Bundt pan, set aside. Whisk flour, baking soda, salt together. Cut remaining tea bag and add loose tea leaves in to flour mixture, whisk to combine, set aside.

3. In the bowl of a stand mixer fitted with a paddle attachment, beat butter on medium speed until creamy, about 2 minutes. Add sugar and continue to beat until pale and fluffy, about 2-3 minutes. Add vanilla and cooled tea then the eggs one at a time. After both eggs are combined, continue to beat on medium speed. Reduce speed to low and mix in mashed bananas. Add the flour mixture in 2 additions, alternating with sour cream, scrape down bowl as needed. Scoop batter into prepared bundt pan, lightly rap the pan on the counter to release large bubbles in the batter, smooth top with small off-set spatula or spoon.

4. Bake for 60-70 minutes until a long skewer inserted deep into the center of the cake comes out clean.

EARL GREY GLAZE

1. While cake is in the oven, whisk 1-1/2 cups confectioners’ sugar, tea and salt together in a medium bowl until smooth. Transfer the cake to a rack and cool for 15 minutes, unmold onto the rack over a rimmed baking sheet. Brush warm cake with 1/4-cup of the glaze and let cool for an hour. Whisk in remaining confectioners sugar, vanilla and malt milk powder into the remaining glaze and pour evenly over top. Let stand and cool completely, about an hour. Serve.