DOUBLE BERGAMOT EARL GREY TEA CAKE
Use loose leaf tea in the cake and brew the tea for the glaze. If you are using tea bags rather than loose leaf use about 5 tea bags for the cake. I have made muffins with the recipe too.
Provided by Samantha in Ut
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Preheat oven to 325. Grease loaf pan or bunt pan. In bowl stir flour and salt.
- In a separate bowl beat butter, sugar, tea leaves and vanilla until light and fluffy and the scent of the leaves emerge. Add eggs one at a time, beating well after each. Gradually add flour mixture in 3 parts beating until combined, scraping down sides as necessary. Bake for 1 hour.
- To prepare glaze; in a small sauce pan bring 3/4 c water to boil then seep 4 tea bags for 5 minutes then add 2 c powdered sugar. When cake has fully cooled drizzle glaze over it.
Nutrition Facts : Calories 4882.5, Fat 211.7, SaturatedFat 124.8, Cholesterol 1545.5, Sodium 3994.3, Carbohydrate 699, Fiber 6.8, Sugar 504.6, Protein 59.2
EARL GREY TEA CAKE
This Earl Grey Tea Cake Loaf is a fragrant loaf infused with tea in two ways and then brushed with lemon and honey while still hot. This will be the tea cake to have on the table for an afternoon snack with a cup of Earl Grey!
Provided by Regina | Leelalicious
Time 1h40m
Number Of Ingredients 14
Steps:
- Heat the milk in a small saucepan, and then steep 2 of the Earl Grey tea bags in the hot milk for half an hour.
- Preheat oven to 325°F. Grease or line a 9x5 loaf pan.
- If your honey is semi-solid, melt together with the butter. Using an electric mixer cream together butter, honey and sugar in a mixing bowl. Add eggs one at a time and beat well after each addition.
- Add flour, salt, and baking powder and mix until the dry ingredients are incorporated.
- Remove the teabags from the milk making sure to squeeze out as much liquid as possible. Add infused milk, lemon zest and tea powder from 2 bags and mix until well incorporated.
- Fill batter into prepared pan and bake for about 1 hour until a toothpick inserted in the center comes out clean. If the top is browning too quickly, cover with aluminum foil towards the end of baking time.
- Combine all ingredients for the syrup and set aside. Let the loaf cake cool in the pan for 10 minutes, then remove from pan and place on a wire rack. Poke holes into the top and brush syrup on while still warm.
- Store any leftover syrup in a glass jar in the fridge. A couple teaspoons of syrup make a great addition to a cup of brewed tea.
- Let the loaf cool to room temperature before slicing into it.
Nutrition Facts : ServingSize 1 slice (out of 12), Carbohydrate 28 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 49 mg, Sodium 132 mg, Fiber 1 g, Sugar 16 g, Calories 201 kcal
TEA TODDY
Make and share this Tea Toddy recipe from Food.com.
Provided by Calee
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Make tea, steep.
- Measure 3/4 cup tea pour in mug.
- Add baileys and a splash of whisky.
- Enjoy!
Nutrition Facts : Calories 119.6, Fat 4.9, SaturatedFat 3, Cholesterol 18, Sodium 29.3, Carbohydrate 6.6, Sugar 6.2, Protein 0.9
DONNA HAY'S EARL GREY TEA CAKE
A lovely moist tea loaf, from the kitchens of Donna Hay. I found it in a Sunday newspaper magazine and it has become a family favourite. It is very simple to prepare. Can't comment on how long it keeps or whether it freezes well - never been able to keep one for long enough to find out!
Provided by Tricia Mendes
Categories Breads
Time 1h20m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 160°C.
- Place the dates, bicarbonate of soda and tea in a bowl and set aside for 10 minutes.
- Using a hand-held blender, blend the date mixture until smooth. Set aside.
- Place the apple, flour and sugar in a bowl and mix to combine.
- Add the butter, vanilla, eggs and date mixture and mix well to combine.
- Spoon into a lightly-greased 2.5 litre capacity (10 cup) loaf tin and bake for 45 -55 minutes, or until cooked when tested with a skewer.
- Allow to cool in tin for 10 minutes before turning out on to a wire tack to cool completely.
Nutrition Facts : Calories 525.2, Fat 23.8, SaturatedFat 13.9, Cholesterol 177.4, Sodium 774.1, Carbohydrate 73.4, Fiber 4.1, Sugar 48.8, Protein 7.8
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