Earl Grey tea. Such a classic, right? And so good!
So when I saw this recipe for Earl Grey cake, I had to try it (obviously).
It just sounded like the perfect cake for a cold fall day.
Tea, chocolate, and hazelnuts.
Earl Grey Cake with Chocolate and Hazelnuts
From Brigitte 24/2015
For the cake:
3 bags Earl Grey tea
250 g (1 cup plus 2 tablespoons) butter, softened
200 g (1 cup) sugar
1 teaspoon cinnamon
pinch of salt
200 g (1 1/2 cups) flour
1 1/2 tablespoon cocoa powder
1 teaspoon baking powder
50 g (1.7 oz) hazelnuts, ground
50 g (1.7 oz) dark chocolate, finely chopped
50 g (1.7 oz) dried figs or dates, finely chopped
50 g (1.7 oz) whole hazelnuts, finely chopped
For the glaze:
70 g (1/3 cup) sugar
4 bags Earl Grey tea
50 g (1.7 oz) dark chocolate
1 tablespoon dark chocolate, coarsely chopped
1 tablespoon hazelnuts, coarsely chopped
1 teaspoon Earl Grey tea leaves (from the bag)
- For the cake, bring 180 ml (3/4 cup) water to a boil and add the 3 bags of tea. Let sit for 10 minutes. Remove tea bags.
- Preheat oven to 180°C (350°F).
- Beat together butter, sugar, cinnamon, and salt until creamy. Add eggs, one at a time, mixing well after each addition.
- Sift in flour, cocoa, and baking powder. Add ground hazelnuts and 125 ml of the prepared tea.
- Add finely chopped chocolate, figs or dates, and nuts. Pour batter into prepared pan and bake for about 45 minutes.
- Let cool for 10 minutes, remove from pan, and let cool completely.
- For the glaze, bring to a boil 100 ml (1/3 cup plus 2 tablespoons) water with the sugar and 4 tea bags. Let simmer for about 10 minutes. Remove tea bags, squeezing them well.
- Stirring well, let the 50 g chocolate melt in the sirup. Let cool a bit and pour over cake, distributing it well. Sprinkle with chopped chocolate, hazelnuts, and tea leaves.
Like a chocolate cake. And a very dry one at that. With a teeny tiny hint of Earl Grey tea. If even. So all in all a big disappointment, I'm afraid.
Have you baked anything with tea yet? What and how was it?