In Purrsuit of Flavours

Tea-Eatition …

Earl-Grey-Tea cake (from Brigitte)

Literally a cake that is made WITH, not just for, tea.

Ingredients

for 16 pieces

Dough

3 teabags Earl Grey

250 gramms soft butter 

200 gramms sugar

1 tea-spoon ground cinnamon

Salt

4 organic eggs

200 gramms flour

1½ table spoons powdered cacao

around 16 g baking powder

50 gramms ground hazelnuts

50 gramms bittersweet chocolate

50 gramms dried figs or dates

50 gramms whole hazelnuts

fat for the mould

flour for the mould

Icing and decoration

70 gramms sugar

4 teabags Earl Grey

70 gramms bittetsweet chocolate

2 tablespoons peeled hazelnuts (inner skin, not the hard shell, that is always taken off)

1 Table spoons dried figs

1 teaspoon Earl Grey leaves (loose from the teabag)


Preparation

  1. For the dough
  2.  Boil 180 ml water and the first teabags in a small pot. Remove from cooker and let reast for 10 minutes. Remove teabags and press them out thoroughly.
  3.  Preheat oven to 180 ° C
  4.  Butter, sugar, cinnamon and 1 pinch of salt get creamed for about five minutes. Add eggs one by one and mix well. Sieve flour, baking powder and cacao with the ground hazelnuts and 125 ml of tea and mix it with butter mixture.
  5.  Finely chop chocolate, figs or dates and nuts and just mix into mixture. Fill a wreath mould (well greased and with a little bit of flour added. Bake for 45 min.
  6.  let cake cool for 10 minutes in the tin. Then get it out of the tin and let cool completely on grate.
  7. For icing and decoration:
  8. Sugar, 100 ml water and teabags are brought to a boil for 10 minutes. take teabags out, let sirup cool lightly. Then melt 50 gramms of chocolat while stirring mix well and let cool
  9.  Ice cake with icing, add hazelnuts, figs/dates and the rest of chocolate (all chopped roughly) Cover with the loose tea leaves.

11 Antworten zu “In Purrsuit of Flavours

  1. An Earl Grey tea cake sounds pretty good, Fran.

  2. Dalton,Benji aka Meezer’s Mews & Terrieristical Woofs

    Wow, that sounds interesting! I’m not the biggest fan of the bergamot flavor, but it might blend nicely with the other flavors in that cake.

    • Neither am I, but one could make a compromise by using less teabags and let those stew a little less. As I said, I haven’t tried it yet, but it sounded intriguing. And if you truly just hate the bergamotte-note, feel free to replace it with another aromatised tea. Vanilla might be a bit boring though. But what about cherry note?

  3. This cake sounds delish. Thanks for joining us.

  4. Now that is what I call a teacake!

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