TasteTea
Earl Grey Mixed Berries Cake
For
the cake/pastry:
1 1⁄2 C all-purpose flour
1/3 C sugar
2 tablespoon Earl Grey tea leaves, finely ground and sifted
1-teaspoon baking powder
1/4-teaspoon salt
1⁄2 C cold unsalted butter, cut into 1⁄2-inch cubes
2 large egg whites (or 1 large egg)
1-teaspoon vanilla
For the filling:
1/3 C sugar
2 tablespoons all-purpose flour
1-tablespoon quick-cooking tapioca
1 C blueberries
1 1/3 C strawberries, stems removed
1⁄2 C raspberries (I used black raspberries)
1-tablespoon fresh lemon juice
1 tablespoon grated lemon zest, optional
Topping:
1⁄4 C sliced almonds, lightly toasted
Icing sugar for dusting
Berries/mint sprig for decoration
Freshly whipped cream, optional
Pastry Instructions:
In a food processor (or in a big bowl, as in my case) sift together flour,
sugar, tea powder, baking powder, and salt.
Add butter and pulse (or cut with a pastry blender) until mixture resembles
course meal and contains some pea-sized butter lumps.
Add eggs and vanilla and pulse/mix until dough until it starts to clump
together and form a ball.
Press the dough onto the bottom and up the entire side of the spring
form pan in an even 1⁄4-inch thick layer.
Chill the pastry in the pan until it is firm, at least 10 minutes to
overnight.
Filling Instructions:
Place the oven rack in the middle position and preheat oven to 375°F.
Grind together 2 tablespoons of sugar with the flour and tapioca until
powdery, then transfer mixture to a large bowl. Add the remaining sugar,
strawberries, blueberries, raspberries, lemon juice and rind; toss to
coat well.
Pick out the strawberries and stand them, top side (where the stew was
removed) down on to the base of the pastry, covering entire base of pastry.
Spoon remaining berries and filling over the strawberry base.
Loosely cover the cake with a sheet of foil and bake, until filling is
bubbling in the center and the crust is golden, about 1 3⁄4 hours.
Transfer the cake, still in the pan, to a cooling rack and allow cake
to cool uncovered for 20 minutes.
Toast almonds in an oven until slightly golden. Allow to cool. Then toss
with some icing sugar; set aside.
Run a knife between the pan and the pastry and carefully remove the sides
of the pan.
Allow cake to cool to room temperature, sprinkle on the toasted almond
and icing sugar mixture, then dust cake top generously with icing sugar.
Top with a few fresh berries or mint sprig. Cut cake into thick wedges
with a sharp knife before serving. And serve with whipped cream.
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