Earl Grey Lavender Tres Leches Cake
Serves: 9–12
Ingredients
4 eggs, separated
½ cup granulated sugar, divided
¼ cup vegetable oil
1 tsp vanilla extract
¼ tsp cream of tartar
1 cup all-purpose flour
1 tsp baking powder
Pinch of salt
Earl Grey & Lavender Soak
1 can (340ml) evaporated milk
3 Earl Grey tea bags
1 tbsp dried culinary lavender
1 can (400ml) sweetened condensed milk
½ cup heavy cream or media crema
1 tsp vanilla extract
Earl Grey Cream Cheese Frosting
Butter, softened
Cream cheese, softened
Powdered sugar
Earl Grey tea (brewed and cooled)
Vanilla extract
Dried lavender to garnish
Instructions
Preheat oven to 180°C / 350°F. Line a 9-inch square pan with parchment paper.
Mash the Earl Grey tea and lavender together using a mortar and pestle until the lavender is coarsely ground. Alternatively, process in a food processor for about 10 seconds.
Beat egg yolks with ¼ cup sugar, oil, and vanilla until pale yellow, 2–3 minutes.
In a separate bowl, whip egg whites with cream of tartar until foamy. Gradually add remaining sugar and whip to soft peaks.
Fold flour, baking powder, and salt into the yolk mixture, then gently fold in the egg whites.
Pour into the pan and bake 20–25 minutes until a toothpick comes out clean. Cool completely.
Make the tea soak: stir together the whole milk, tea, and lavender in a small pot. Bring to a simmer over medium heat, remove from heat, and let steep for 15 minutes. Pour through a fine mesh strainer and discard solids. Add the condensed milk and whisk until dissolved.
Pierce the cooled cake all over with a fork and pour the soak evenly over the top. Cover and refrigerate at least 4 hours or overnight.
Make the frosting: beat the softened butter until fluffy and pale, about 4 minutes. In a separate bowl, beat cream cheese until fluffy, about 3 minutes. Add powdered sugar, brewed Earl Grey tea, vanilla, and the whipped butter and beat until smooth.
Spread the frosting over the soaked cake and garnish with dried lavender buds before serving.
Nutrition (per slice, est.): ~380 cal | 8g protein | 20g fat | 44g carbs | 0.5g fibre