Colder days mean lots of tea and coffee. I love both but usually drink coffee, however when I do enjoy a cup of tea, I can’t stop at just one, I need at least two cups. There’s something about tea that’s deeply comforting and that goes for tea cakes too. Weekends are time when I can indulge in continuous cups of tea and coffee. Sunday is day of relaxing, restoring and indulging in a little comfort food.
This can appear in a manner of ways, and sometimes for me the comforting food is cake. Sunday lunch is often made a big deal, usually consisting of roast dinner perhaps or a long cooked dish such a stew. I like to eat my Sunday lunch mid afternoon so as I can enjoy Sunday tea.
When I was younger, this was the norm and it’s something I still like to do. My mum would make a cake, usually Victoria Sponge or a Fruit Cake and we’d all have a slice, usually with a cup of tea at around tea time – 5pm ish. For me I find recreating this almost ritual deeply comforting, especially now as the evenings are dark. There’s nothing better than snuggling up to your loved one on the sofa, covered with a blanket, good book or tv show and a mug of steaming tea each and slices of cake.
This Earl Grey Tea Cake is the kind of cake I think of a tea time cake. It’s not fussy, complicated nor overly sweet. It’s sturdy, full of wholesome flavours and is satisfying. The recipe highlights bergamot which I’ve been lucky enough to bake with recently, as it’s the main flavour behind Earl Grey tea it makes a wonderful addition, however if you can’t find any simply use a lemon.
Such simple ingredients in this lovely little loaf produce a fragrant and flavourful cake. Earl Grey tea leaves get ground down and incorporated into the cake. Most Earl Grey cakes use the tea bags soaked in some kind of liquid to impart flavour, this method imparts such a robust and intense flavour to the cake, if you love Earl Grey then this cake is just right for you.
Earl Grey Weekend Tea Loaf
A pleasant cake that goes perfectly with a cup of tea.
- 1 tbsp Earl grey tea leaves
- 250 grams Caster sugar
- 4 large Eggs
- 200 grams Plain flour
- 1 Bergamot lemon Zest & Juice
- 1 tsp Baking powder
- 150 grams Crème Fraiche
- 50 grams Unsalted butter melted
1. Pre-heat the oven to 180C and line a 2lb loaf tin with a loaf tin liner or grease and line with parchment paper, leaving enough hanging over the sides enabling you to life the cake out easily.
2. Finely blend the earl grey tea leaves with 50 grams caster sugar until powdery. Place in a large bowl with the eggs, remaining caster sugar and bergamot juice then whisk until light in colour.
3. In another bowl combine the flour, bergamot zest and baking powder.
4. In a jug combine the crème fraiche and melted butter.
5. Fold the dry ingredients into the egg mixture then pour a little of this into the crème fraiche mixture then add this back to the main batter and fold together.
6. Scrape the batter into the loaf tin and bake for 5 minutes then reduce the oven temperature to 170C for 10 minutes then reduce the temperature again to 160C and bake for a further 20 minutes or until a cake tester inserted into the centre comes out clean.
7. Cool on a wire rack for 15 minutes then turn it out onto the wire rack and wrap in clingfilm, leaving until cool.
- Recipe adapted from Paris Pastry Club - Fanny Zanoti
- This will last for up to 3 days stored in a cake tin with a tight-fitting lid.
- Store in a cool, dry place away from direct sunlight.