Earl Grey teacake literally uses a good old cup of Earl Grey tea for the liquid component, infusing the sponge with the exotic flavour of bergamot. Crispy and buttery on the outside, moist and fluffy on the inside, this cake is great served hot, warm or cold, with or without butter.
Earl Grey Tea Cake
150g (5 1/2 oz) butter, at room temperature
225g (8 oz/ 1 1/4 cups) soft brown sugar
225g ( 8 oz /1 1/2 cups) plain flour, sifted
2 teaspoons baking powder
50g (1 3/4 oz/ 1/2 cup) almond meal
2 tablespoons Earl Grey tea leaves
170ml (5 1/2 fl oz/ 2/3 cup) strong Earl Grey tea, brewed fresh from leaves and cooled
Preheat oven to 180° (350°F/Gas 4). Lightly grease a deep 9x22cm (3 1/2 x 8 1/2 inch) loaf tin and line the base with baking paper.
Cream butter and sugar in a bowl using electric beaters until light and fluffy. Add the eggs one at a time, beating well after each addition. Combine sifted flour, baking powder, almond meal and tea leaves and add to the butter mixture, alternately with the brewed tea, making sure you mix thoroughly after each addition to make a smooth batter.
Pour the batter into the prepared tin and bake in the over for 1 hour, or until a skewer inserted into the centre of the cake comes out clean. Leave in the tin to cool for 5 minutes before turning out onto a wire rack to cool completely.
Serve the teacake with a big pot of freshly brewed tea.