Earl Grey Shortbread (Caffeine Free)

This recipe has been on my mind for a long time. Like years. I always have lists going of things I want to make, and Earl Grey Shortbread is always on there. 

I was originally inspired by some Earl Grey Shortbread from Fortnum & Mason that a friend gifted me after a holiday in the UK at least three years ago. As all Fortnum & Mason products are (in my opinion), they were stunning and a great example of traditional shortbread and really showcased the bergamot flavour so distinctive to Earl Grey. 

I did try to recreate them once, using very finely crushed earl grey tea leaves. However without a good mortar and pestle and with no additional bergamot to add to lift the flavour, they fell far short of what I was trying to recreate. 

I left the recipe alone for quite some time, deciding maybe it was for the best since I can’t have caffeine anyway. I was attempting something that I probably wouldn’t be able to eat. 

Now however, after growing my own bergamots and sourcing some online, the possibility to create a caffeine free version of this biscuit arose. Much to my excitement the addition of fresh bergamot zest to a simple shortbread recipe worked a treat, and replicated the Fortnum & Mason version in flavour quite well. 

You can of course (very) finely crush some Earl Grey tea leaves to add to the mixture (I would say 1tsp added when creaming the butter and sugar), for the tea speckled look. And fresh bergamot zest could also be substituted for 1-2 drops of a good quality (food grade) bergamot essence.

Earl Grey Shortbread (Caffeine Free)

Ingredients: 

160g unsalted butter, softened

60g caster sugar 

finely grated zest of one small/medium bergamot

250g plain flour 

Method: 

Pre-heat oven to 150 degrees Celsius, and line two large baking trays with baking paper. 

Place the butter, sugar and zest in the bowl of the stand mixer and beat with the paddle attachment until well combined. 

Add the flour, and mix on low until a dough starts to form. 

Lightly flour your work surface, and tip the dough out. Bring together with your hands then roll out to about 1-2mm thick with a rolling pin. 

Cut out fluted rounds with a 5cm cutter and place on prepared trays. Re-roll scraps of the dough until it is all used up. 

Bake in pre-heated oven for 20 minutes, turning the trays around halfway through to ensure even cooking. 

Allow to cool on the trays or transfer to a wire rack. 

Citrus Yoghurt Cake

I call this a citrus yoghurt cake, rather than specifying any particular citrus, as I think almost any variety of citrus would be great in this cake. I have flitted between classic lemon and then bergamot, and both work really well. If you have read a little of my blog or follow me on Instagram, you won’t be surprised to hear the bergamot version is my favourite! Bergamot anything would be my favourite, but thats not to say the classic combination of lemon and yoghurt would be playing second best. Not at all. A mixture of lemon and lime would also be nice, and even going for a blood orange when they are in season would be great. 

I will be making this cake a few more times this Winter, as it is my favourite thing to bake with citrus and we have an over supply here at home. We got at least 30 or 40 lemonades from our tree, 4 very large bergamot and I also bought 10 bergamot online from Mountain Yuzu - as the name suggests their main crop is yuzu, however they are also the first people I have come across that grow and sell fresh bergamot in Australia (much to my delight!).

The reason I really like this cake, is that the combination of the oil and yoghurt gives the cake a moist crumb that really retains the juicy-ness of the fruit. Whichever citrus you choose to use will be the hero here, and nothing else but a cup of tea is necessary to enjoy a slice (or two!). 

Bergamots from Mountain Yuzu

Bergamots

Citrus Yoghurt Cake

Citrus Yoghurt Cake

Ingredients: 

210g plain flour (The Healthy Baker Low FODMAP Flour works well here too)

1/2 tsp baking powder

1/2 tsp baking soda

300g caster sugar

250g plain Greek style yoghurt

125ml vegetable oil 

2 eggs 

2 tbsp fresh lemon or bergamot juice

zest of two medium lemons or bergamots 

For the Icing: 

210g icing sugar (confectioners)

3 tbsp fresh lemon or bergamot juice 

Method: 

Pre-heat oven to 170 degrees Celsius, and grease and line the base of a 23cm round cake pan. 

In a medium bowl, whisk together the flour baking powder and baking soda. 

In a large bowl, whisk together the caster sugar, yoghurt, oil, eggs, citrus juice and zest. Whisk until combined, then add the flour mixture a third at a time whisking until just incorporated after each addition. 

Pour the batter into the prepared cake tin and bake for 30 minutes or until golden in colour and a skewer inserted in the centre comes out clean. If not cooked after 30 minutes, continue to check the cake at 5 minute intervals until it is done. 

Allow the cake to cool in its tin for a few minutes, before transferring to a wire rack to cool completely. Don’t worry if the middle of the cake has dipped a little, it will still be perfectly cooked inside. 

To make the icing, whisk the icing sugar and 2 tbsp of the citrus juice together, adding more juice to get the right consistency if needed. You want the icing to be smooth, but not overly runny or it won’t cover the cake evenly. Spread the icing over the cake, allowing it to drip down the sides a little. 

Citrus Yoghurt Cake

Reference: https://www.davidlebovitz.com/lemon-yogurt-cake-recipe-apricot-cherry-compote/

Citrus Yoghurt Cake

Bergamot Loaf Cake

If you’ve been following me on Instagram lately, you may have noticed my slight obsession with bergamots. I seem to be drawn to interesting and lesser known fruits, and bergamots are no exception. Bergamot is a citrus, and is best known for being the flavour in Earl Grey tea. It has a slight floral flavour, which in my opinion not only makes it slightly sweeter and less sour than other citrus, but also it’s best quality. As evidenced by how many times I have used rose in my cooking, it is no surprise that I like the floral notes of bergamot. It may be a little much for some, I guess it depends on what you like, but as far as I’m concerned, it is now my favourite citrus. 

This does however pose a problem. Bergamot being a lesser known variety of citrus, are therefore not grown and sold nearly as readily as other citrus varieties. To the point where I have never seen bergamots being sold anywhere here in Sydney (if you know of anywhere please let me know!). 

As I have mentioned before, last year we were able to buy and plant a bergamot tree. I watched the three bergamots growing on the tree for months, hoping they would survive, and be as tasty as I hoped. Finally last month, they had turned from a bright green, to yellow and were ready to be picked. I deliberated for quite a while about what to make with them, with only three bergamots for the whole season, I needed to make a good choice. 

One of the options I settled on was this loaf cake, which can be made with any other citrus if you don’t have access to bergamots. The zest in the cake, and the juice in the syrup and icing give the cake a lovely flavour that will brighten up any dreary Winter’s day. 

What is your favourite citrus? Have you even eaten or baked with bergamots before? 

Bergamots growing on the tree before they have ripened

Bergamots on tree almost ripened

Bergamot on tree almost ripened

Homegrown citrus picked fresh from the garden - (top to bottom) lemonades, kaffir limes, mandarin & bergamots.

Bergamot Loaf Cake

Ingredients: 

250g margarine or softened unsalted butter

265g caster sugar

zest of 1 bergamot

3 eggs

265g plain flour

1 1/2 tsp baking powder

100ml milk 

Ingredients for the Syrup:

1 tbsp water

1tbsp caster sugar

2 tbsp bergamot juice (about half a bergamot)

Ingredients for the Icing: 

250g icing sugar (confectioners) 

2 tbsp bergamot juice, approx. (about half a bergamot)

remaining bergamot zest 

Method: 

Pre-heat oven to 180 degrees Celsius, and grease and line a loaf pan (31 x 7.5 x 8cm, approx). Allow some of the baking paper to come above the sides of the tin so it will be easy to remove the cake from the tin later. 

In using a stand mixer, beat the margarine and sugar until well combined and creamy. Add almost all of the bergamot zest, leaving some to add to the icing later. Mix well then add the eggs separately, ensuring they are well combined. 

In a separate bowl whisk together the flour and baking powder, then add half of this to the cake batter until just combined. Add the milk, then the remaining flour and mix until just combined. 

Transfer the cake batter into the prepared tin and bake for 50-60 minutes, or until the cake is golden, springy to the touch and cooked in the centre (check with a skewer). 

Once the cake is of out of the oven, make the bergamot syrup by gently heating all the ingredients in a small pan over low heat until the sugar has dissolved. Poke holes in the cake using a skewer, then spoon over the syrup so it evenly covers all of the cake. Allow the syrup to soak in and the cake to cool. 

Once the cake has cooled, remove from the tin using the overhanging baking paper to help. Make the icing by whisking the icing sugar in a medium bowl until most of the lumps have been broken up. Add the remaining bergamot zest and 2 tbsp of the juice and whisk until combined. If the icing is too thick add a little more juice (or water), if the icing is too runny add more icing sugar and mix. When you have a good consistency, ice the cake allowing the icing to run down the sides. 

Bergamot Loaf Cake

Bergamot Loaf Cake

Reference: ‘The Violet Bakery Cookbook’ by Claire Ptak (Ten Speed Press, 2015), pp.114-115.

Bergamot Loaf Cake served with cream

Strawberry & Earl Grey Cake + How to Make Strawberry & Earl Grey Jam

Happy New Year! I hope everyone has had a lovely start to 2017. I am kicking off my first blog post for 2017 and celebrating three years of blogging, with this Strawberry Earl Grey Cake with Homemade Strawberry Earl Grey Jam. This cake, and the accompanying jam, are inspired by a Strawberry & Earl Grey jam I bought in Fortnum & Mason three years ago. They also make Earl Grey Shortbread which I love and compounded my desire to get my hands on some bergamots or bergamot essence so I could recreate these biscuits and jam at home. 

For about two years, I scoured gourmet food shops, online stores and kept an eye out pretty much wherever food is sold for bergamot essence. I didn’t hold out much hope for an actual fresh bergamot, but more on that in a moment. 

It wasn’t until later last year I was listening to back episodes of my new found favourite podcast, Radio Cherry Bombe, that I finally found someone who made bergamot essence. One of the interviewees for this particular episode was Mandy Aftel. Mandy creates fragrances from natural essences and also has a line of Chef’s Essences within her business, Aftelier Perfumes. 

As soon as I heard Mandy talking about her Chef’s Essences, I quickly looked up her website (while I was on the train to work no less), and checked what flavours she creates. And success! Finally I had found not only someone who stocked bergamot essence, but also shipped to Australia! I was beyond excited, and purchased some that night when I got home. I also picked up some blood orange essence and raspberry essence as well - I mean if you are going to pay for shipping you might as well get a few things right?! I have used the blood orange essence in marshmallows as an addition to blood orange juice, and will share a recipe on the blog soon that uses the raspberry essence. 

Not long after I found Aftelier Perfumes and received my coveted bergamot essence, I found a citrus tree supplier in Sydney who stocked bergamots! I was actually searching for nursery’s that sell blood orange trees, but happily stumbled across the bergamot as well! We now have a small bergamot tree, with three bergamots growing nicely, and a small blood orange tree which will hopefully fruit next year. If it were up to me alone we would have walked out with a quince, pomegranate and peach tree as well, but space in the garden not permitting we compromised on my favourite citrus instead. 

So now all is right in the bergamot searching world, and the list of baked goods I wish to create with it continues to grow. Next on my list will be recreating the Fortnum & Mason Earl Grey Shortbread! 

Recipe notes: The jam recipe is easily doubled. The bottled jam should keep for a year unopened so there is no harm in making more! A coarsely grated apple (I prefer pink lady) can also be added as part of the quantity of fruit. Apples naturally contain pectin so will help the jam set, and are a nice option if you don’t have pectin or jam sugar. 

The bergamot in both the jam and the cake can be either left out completely or substituted for vanilla. For the jam, either stir in a teaspoon or two of vanilla bean paste at the end of the cooking time or cut a vanilla bean in half and add at the beginning of the recipe then remove when bottling the jam. For the cake use either 1 tsp of vanilla extract or vanilla bean paste, or even a little lemon zest (or bergamot zest if you have any fresh bergamots!) in place of the bergamot essence.

Strawberry Earl Grey Jam

Ingredients: 

500g strawberries, hulled and roughly chopped

40 ml lemon juice, plus extra 

440 g jam sugar (or the same of white sugar with about 2 tbsp pectin added)

3-4 drops bergamot essence, or 1 tbsp earl grey tea leaves tied in muslin

Method: 

Begin by placing two small plates in the freezer. You will need these later to test if the jam is jelling and ready to bottle. 

Then, pre-heat the oven to 90-100 degrees Celsius, wash four or five small/medium jam jars and lids in hot soapy water, then place the jars upside down on an oven shelf. Allow the lids to air dry. Leave the jars in the oven for at least 20 minutes. 

Whilst the jam jars are being sterilised, start making the jam. Using a large heavy based saucepan (preferably enamel, stainless steel or aluminium), mix all the ingredients together, including the muslin wrapped tea if using or 1-2 drops of the bergamot essence if using. Place on the stove and stir over high heat without boiling, until the sugar dissolves, then bring to the boil. Reduce the heat and allow the jam mixture to simmer uncovered for 15-20 minutes without stirring. The jam mixture should have reduced by the 15-20 minute mark (particularly if you are using jam sugar) and will also appear to have thickened. If necessary stir the jam a little ensure it is cooking evenly. 

After 15-20 minutes test the jam to see if it has reached jelling point. To test the jelling point of the jam, use one of the chilled plates and drop a small amount of the jam onto it. Leave for a couple of minutes, then push your finger through the jam. If a skin has formed over the jam and you can now see it wrinkling, the jam is ready. If it is not ready, leave to cook for a few more minutes and/or add some extra lemon juice or pectin. Then use the remaining chilled plates to test if the jam has jelled. Check the earl grey flavour at this point, if you need more add another drop or two of the bergamot essence if using.

Once the jam has reached jelling point, remove the sterilised jars from the oven and place onto a flat surface covered with an old tea towel (so much easier than cleaning sticky jam of your bench!). Using a wide mouthed funnel or jam funnel, pour the hot jam into the hot sterilised jars. Fill right to the top and seal immediately. Leave to cool, and store in a cool dark place. This jam should last about 1 year stored correctly and unopened. Once opened keep in the fridge.

For jam making tips please see this previous post. 

Strawberry Earl Grey Cake

Ingredients: 

125 g canola based (or other flavourless) margarine or softened unsalted butter

165 g golden caster sugar (raw caster sugar)

1-3 drops bergamot essence

2 eggs 

250 g self-raising flour

105 ml milk 

300 ml pouring cream

1/2 tsp vanilla bean paste

strawberry early grey jam

extra strawberries to serve

Method: 

Pre-heat oven to 160 degrees Celsius, and line two 18 cm round spring form or loose bottomed cake tins. 

In the bowl of an electric mixer, beat the margarine/butter, sugar and 2 drops of bergamot essence until light and fluffy. 

Beat in the eggs one at a time, then add half the flour and half the milk and mix. Add the remaining flour and milk and mix on medium speed until well combined. Taste the batter at this point if you want to check the bergamot flavour - add a drop more if you want the flavour to be stronger and briefly mix into the batter.

Divide the mixture evenly into each cake tin and smooth the top. Bake for about 40-50 minutes or until the cake is lightly golden in colour, springs back when touched lightly and a skewer comes out clean. 

Cool in the tin for a few minutes then transfer to a cooling rack and leave until completely cooled.

Once the cakes have cooled completely, whip the cream with the vanilla until soft peaks form. Place one cake on a serving plate or cake stand and spread some of the strawberry earl grey jam over the top - start with 1-2 tbsp and go from there. 

The thickness and consistency of your jam will determine how much you use. The thicker and more set it is the more you can use without it running down the sides. Spread 1/2 to 3/4 of the cream over the jam and top with the remaining cake. Gently spread the remaining cream over the top of the finished cake and decorate with fresh strawberries.