Extracted from Brew, Bake, Sip and Savour
Bird & Blend Tea Co
Ebury Press, £14.99. Photography by Haraala Hamilton
You Need to Try This Delicious Earl Grey Loaf Cake
This wonderfully moist loaf made with Earl Grey tea is the perfect sharing treat
Serve this bake either piping hot or cold, with a cuppa.
Serves
8
Preparation time
15 minutes
Cooking time
1 hour
Ingredients
- 240g plain flour
- A pinch of salt
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 2 large eggs
- 225g caster sugar
- 225g natural yoghurt
- 2 tsp vanilla extract
- 9 tsp Earl Grey tea
- 200ml vegetable oil, plus
- extra for greasing
- 1 tbsp Demerara sugar
- Dried cornflower petals, to garnish
Method
Preheat the oven to 190C/170C fan. Coat a 900g loaf tin with vegetable oil and line with baking paper, leaving overhang to help you remove the loaf later. Whisk the flour, salt, baking powder and bicarbonate of soda in a bowl to combine. Set aside.
In a separate bowl, vigorously whisk the eggs and sugar in a large bowl for about a minute until pale and foamy.
Whisk the yoghurt and vanilla extract into the eggs and sugar mixture. Stir in the tea leaves – you may want to give them a scrunch before adding them in, to break down any large leaves.
Gradually stream in the vegetable oil, whisking constantly until incorporated. Add the bowl of dry ingredients and whisk the whole mixture until combined and lightly speckled with tea leaves. Make sure to scrape all around the bowl with a spatula.
Pour the mixture into the prepared loaf tin and lightly tap the tin on the worktop, to get rid of any big air bubbles. Sprinkle the top of the loaf with the Demerara sugar for a nice crunch.
Pop the loaf into the oven and bake for one hour, or until a skewer inserted into the middle comes out clean. You may have to cover it with foil three quarters of the way through if it’s turning brown quickly. Leave to cool completely in the tin.
Use the baking paper to remove the loaf from the tin. Garnish with a few cornflower petals, if using.
