This little tea-infused gem is adapted from Bon Appetit and our only question is: why didn’t we find this one sooner? We upped the Earl Grey ante with our Earl Grey Sugar for a crunchy bite. Perfect for afternoon tea. Makes for a delish breakfast on the go. Did someone say snacky snack? Here you go!
Time: 1 hour
Makes one 9X5 loafRating
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Loading...| 1 cup vegetable oil, plus more for pan | |
| 2 cups all-purpose flour | |
| 1.5 tsp Baker's Salt | |
| 1/2 tsp baking powder | |
| 1/2 tsp baking soda | |
| 2 large eggs | |
| 1 1/4 cups granulated sugar | |
| 1 cup plain whole-milk yogurt | |
| 3 Tbl Earl Grey Tea, finely ground | |
| 2 tsp Heilala Vanilla Paste | |
| Earl Grey Sugar for garnish |
| 1. | Use a mortar and pestle or spice grinder to pulverize the Earl Grey Tea until nearly a powder. |
| 2. | Preheat oven to 325°F. Lightly coat a 9x5" loaf pan with vegetable oil. Line with parchment with overhang on each side to create "handles" for lifting the cake. Lightly brush the parchment with oil. |
| 3. | In a bowl, whisk together the all-purpose flour, salt, baking powder and baking soda. |
| 4. | In a second bowl, vigorously eggs and granulated sugar in a large bowl 1 minute (Bon Appetit says: seriously, time it!) Mixture should be pale yellow and frothy. Whisk in yogurt, Earl Grey tea and Vanilla Paste. |
| 5. | To the wet ingredients, gradually stream in 1 cup oil, whisking constantly until incorporated. Add dry ingredients and whisk to combine. Scrape batter into prepared pan and smooth top. Gently tap pan against surface to eliminate any air bubbles. Sprinkle with Earl Grey Sugar. |
| 6. | Bake cake until a skewer or toothpick inserted into the center comes out clean, about 1 hour. |
| 7. | Let cool 15 minutes in pan, then run a butter knife or offset spatula between the cake and pan to release. Lift it out using parchment handles. Transfer to a wire rack. Serve warm or room temperature. Snack time! |
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