The next thing came to mind was, "Was it good using tea leaves to make cakes?" Well, if I want to get the answer I have to bake it myself to find out.
I am a coffee and tea person. Every morning I must have a cup of coffee to get my whole self to full charge. Else, seems like something is missing in life already. And after my lunch, a cup of tea is a must too...and if there is a piece of cake to go with my tea, that would be just perfect!
So, today, out of curiosity how the Earl Grey cake turn out to be, herewith Earl Grey Pound Cake....
EARL GREY POUND CAKE
Recipe sourced from Piggy's Cooking Journal with slight change
130g self raising flour
7g earl grey tea leaves, crushed
120g unsalted butter, at room temperature
100g caster sugar
2 eggs, separated
2 tablespoons milk
Preheat oven to 170 deg C. Lightly grease and line a 19cm x 9cm loaf pan with baking paper.
Sift flour and tea leaves into a bowl. Set aside.
In an electric mixer, cream the butter with 50g of sugar until light and fluffy.
Beat in the egg yolks one at a time, follow by milk. Beat well with each addition.
Using a spatula, fold in the flour mixture till all combined. Set aside.
In a separate bowl, using a hand mixer, beat egg white until soft peak forms, add the remaining 50g of sugar gradually and continue to beat until the egg whites are glossy and form firm peaks.
With a spatula, fold 1/3 of egg white into butter mixture until just combined; and fold in with the remaining egg white.
Scrape the batter into cake pan. Make a dent lengthwise in the centre.
Bake in the pre-heated oven for 35-40 minutes, or until a skewer inserted in the center of the cake turns out clean. Let the cake cools on wire rack.
The Verdict of this cake?
Soft like chiffon, and not forgetting the Earl Grey aroma when chew inside the mouth.
As I am a tea person, you bet, I loves this cake!
Join me for an afternoon English tea with a slice of Earl Grey Pound Cake!