Earl Grey Skillet Cake

This idea came about in the attempt to use a pretty full leaf tea I got as a gift in more ways then hidden in a steeping teapot. 
I used an 8” cast iron skillet. 

1 stick of butter (8 tbsp)
1/2 c sugar
1/4 c brown sugar
1/2 c heavy creme
2 eggs
1.5 c flour
1/2 c chocolate chips
1/2 c marshmallows 
1 tsp vanilla
2 tsp baking powder 
1 tsp of full leaf tea
2 drops of bergamot oil
Pinch of salt

In a standing mixer, cream together sugar and butter. If you plan ahead, let the tea steep in the cold cream for a few hours (right in the fridge). Add all the other ingredients one at a time mixing on medium speed. Transfer into a buttered cast iron skillet. Decorate the top with some tea leaves (in my case there were some cornflowers and tea rose mixed in).  Bake at 350F for 40 minutes. 


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