"What's that?" I hear you say, "a chocolate cake with tea in it?"
Oh yes. This cake makes a fantastic tea-tastic afternoon tea treat. Here's how to make it:
Ingredients
4 eggs separated
4oz butter, room temperature
12oz sugar
1/2 pt brewed tea, cooled
17oz plain flour
1 1/2 tsp baking powder
3oz breadcrumbs
3oz cocoa powder
8oz nuts - chopped hazelnuts or walnuts
A 9ins bundt or ringed tin
Preheat oven to 360F or 180C
Cream the egg yolks, butter and sugar together until light and fluffy, then gradually beat in the tea. (Tea!)
In a separate bowl combine the flour, baking powder, breadcrumbs, cocoa and nuts, then fold gently into the tea mixture.
Whip the egg whites into stiff peaks then fold into the tea batter. Pour into your tin, then bake for 60-70 mins until a skewer comes out clean.
Leave to cool for 20 mins before turning out... and enjoy!
Ah, a chocolate cake with tea in it. Doesn't get any better than that.
Are you planning any baking this bank holiday weekend?
One word: YUM!!
ReplyDeleteI'd reply but I have my mouth full...
DeleteDear Anna
ReplyDeleteWhat a delicious looking cake. Yes, I am planning some baking over the weekend as I have the last of my blueberries to use in little sponge cakes (which I really enjoy, as the blueberries provide a good contrast to the sweet cake mix).
Enjoy your cake and tea!
Best wishes
Ellie
Oh I love blueberries! They really are a superfood, and very tasty in smoothies. Hope you enjoy!
DeleteWell there you are!
ReplyDeleteThats the very first time I've heard of cake with tea in it!!!
It looks absolutely delicious as well
Thanks for the recipe
keep well
Amanda :-)
It was only a matter of time before I tried to get tea into my food as well! The tea makes the cake lovely and gooey inside, well worth a try.
DeleteThank you for sharing your recipe Anna, this looks scrummy! Can you use an ordinary tin or a loaf tin as I don't have a bundt tin?
ReplyDeleteVictoria xx
You certainly can, Victoria - the bundt tin is just because of tradition. I made a second one in a loaf tin and popped it in the freezer and it turned out fine. x
DeleteLucky you getting a bank holiday! The cake looks delicious.
ReplyDeleteP.S. Does it really use 17 ounces of flour? That seems like a lot.
Yep last BH before Christmas here and the weather's not looking great so far!
DeleteYes, it's 17 imperial oz, and it's only because otherwise the tea would make the batter very thin, so it soaks it up together with the breadcrumbs to make a nice gooey centre. I think it's 2 US cups = 16.6 oz?
Hope that helps.
This looks delicious and just the thing for these limbo-weather days! :-)
ReplyDeleteJem xXx
Definitely one of those days today! x
DeleteI wish we had bank holidays. It seems there are quite a few in England, lucky! That cake looks so good, but I'm not baking this weekend. I did go to an allergy-free cupcake shop and buy some delicious cupcakes! Chocolate with chocolate ganache and a marshmallow topping (named Camped Out.) What kind of tea are you drinking? It looks so, so good! Can you tell me how you take your tea? Cream, milk, etc? I'm curious! :) xx
ReplyDeleteTea, cake and chocolate; what a perfect combination! :D
ReplyDeletexo
That sounds absolutely delicious. I made some cupcakes with Earl Grey tea in them a few months back (the recipe is on my blog somewhere if you'd like it) and they were delicious, so lemon-y and fragrant tasting! Bank holidays were made for lazy afternoons with tea and cake! X
ReplyDeleteRosie | A Rosie Outlook
Chocolate and tea, together in one cake? Be still my heart! (I once made chamomile cupcakes, but that doesn't count.)
ReplyDeleteI'm in the USA, so please clarify a couple of things; for the tea, is it 1/2 pint or pot? If pot, what size pot? Should the bread crumbs be fresh or dried? Thank you!