Why You’ll Enjoy This
This cake blends the subtle flavours of Earl Grey tea and vanilla into a moist spelt flour base. It stands out because the spelt flour gives a gentle nutty taste and soft crumb, making the cake feel wholesome yet indulgent.
It’s straightforward to bake, uses everyday ingredients, and works well for tea time or dessert. The slightly higher fibre content of spelt flour adds value without compromising texture.
What Makes It Different
Rather than using plain white flour, this recipe uses 100% spelt flour for a richer flavour and lighter gluten profile. The cake infuses real Earl Grey tea and vanilla extract for a true “London Fog” flavour. It works easily in a standard 8‑inch cake tin and keeps softly for days.
Spelt London Fog Cake
Description
A soft, spelt flour cake infused with Earl Grey tea and vanilla for a cozy tea‑time treat that feels elevated but stays simple.
Ingredients
Instructions
Preheat and prepare tin.
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Set oven to 175 °C (fan 155 °C) / 350 °F. Grease an 8‑inch (20cm) round cake tin and line the base with baking paper.
Steep the tea.
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Warm the 100 ml milk in a small saucepan until steaming. Add the Earl Grey tea leaves or bags, remove from heat and cover. Let steep for 10 minutes. Strain and allow the milk to cool slightly.
Mix dry ingredients.
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In a bowl, sift together spelt flour, baking powder, bicarbonate of soda and sea salt. Set aside.
Cream butter and sugar.
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In a large bowl, beat the softened butter and caster sugar until pale and fluffy. Add vanilla extract and beat to combine.
Add eggs and yogurt.
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Add eggs one at a time, beating after each addition. Then fold in the yogurt (or sour cream) and the remaining 50 ml milk.
Combine steeped milk and dry mix.
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Pour the cooled steeped milk into the butter mixture. Mix gently to combine. Then add the dry ingredients and stir until just combined—do not over‑mix.
Bake.
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Pour the batter into the prepared tin and smooth the top. Bake for approximately 40‑45 minutes or until a skewer comes out clean. If the top browns too fast, cover loosely with foil for the last 10 minutes.
Cool and rest.
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Let the cake sit in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 330kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 8g40%
- Cholesterol 55mg19%
- Sodium 120mg5%
- Potassium 180mg6%
- Total Carbohydrate 42g15%
- Dietary Fiber 3g12%
- Sugars 22g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes:
- The steeped tea ideally uses loose leaf Earl Grey for richer flavour.
- For a crumb with stronger tea notes, you may add ½ tsp finely ground tea leaves into the dry mix.
- The cake keeps well wrapped at room temperature for 2 days or chilled up to 4 days.
Substitutions / Variations:
- Swap spelt flour for whole‑wheat self‑raising flour if spelt is unavailable (texture will change slightly).
- For a dairy‑free version: use plant‑based milk for steeping and vegan butter or margarine.
- Serve with a light vanilla glaze or a dusting of icing sugar for extra finishing.
