I was born in South Africa to British-South African family and have enjoyed British culture in my day to day life for most of my childhood. Something I have a deep love for is tea – specifically English Breakfast Tea or Earl Grey.
I got this gorgeous new loaf pan from Nordic Ware for Christmas and had to use it for something – what better than a lovely Earl Grey Tea Loaf? I adapted the recipe from Daily Dish Recipes to make this pretty snacking cake (currently my breakfast every day before work). The link to the original recipe is here: Earl Grey Tea Loaf
My adaptation is below (very small changes, mind you. It is mostly the same as the link above):
- 3 bags of tea – I used 2 Lady Grey and 1 Earl Grey
- 1/2 cup milk
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 3/4 teaspoon clementine zest (or any other citrus)
- 1/4 cup canola oil
- 3/4 cup sugar
- 2/3 cup plain yogurt
- 2 large eggs
- 1 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Liberally grease your loaf pan
- Place the milk in a small saucepan and empty the contents of the tea bags into the milk (just snip the tops off the tea bags and dump it all in). Heat over low heat, stirring occasionally, until the milk is warm and the tea begins to steep. Turn off the heat and set it aside.
- In a large bowl, whisk together the flour, baking soda, salt, cardamom, nutmeg and cinnamon.
- In a medium bowl, combine the oil, sugar, yogurt, eggs and vanilla. Stir the milk and tea mixture into the wet ingredients.
- Pour the wet ingredients into the flour mixture and fold it together until just combined (be careful not to over mix, don’t worry about lumps).
- Pour the batter into the prepared pan.
- Bake for 40-50 minutes or until a tester inserted in the middle comes out clean.