Donna Hays Earl Grey Tea Cake Recipes

Steps:

• Preheat oven to 160°C.
• Place the dates, bicarbonate of soda and tea in a bowl and set aside for 10 minutes.
• Using a hand-held blender, blend the date mixture until smooth. Set aside.
• Place the apple, flour and sugar in a bowl and mix to combine.
• Add the butter, vanilla, eggs and date mixture and mix well to combine.
• Spoon into a lightly-greased 2.5 litre capacity (10 cup) loaf tin and bake for 45 -55 minutes, or until cooked when tested with a skewer.
• Allow to cool in tin for 10 minutes before turning out on to a wire tack to cool completely.

Steps:

• Preheat oven 325 degrees.
• Place rack to centre.
• Grease 10 inch angel food pan.
• Place tea bags into a measuring cup and pour over 2/3 cup boiling water.
• Let steep 6 minutes.
• Remove tea bags, squeezing any liquid into the cup.
• Let cool to room temperature.
• Melt chocolate in the top of double boiler until smooth.
• Remove let cool.
• Puree marmalade in processor or through a sieve. Set aside.
• Using electric mixer beat butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each.
• Stir in the melted chocolate.
• Now stop using mixer and use the wooden spoon, for combining.
• Stir in the marmalade, walnuts, and vanilla.
• Combine the flour, baking powder in a bowl.
• Beat in the flour mixture, alternating with the cold tea into the chocolate mixture in two additions. DO NOT OVERBEAT-- Pour the batter into prepared pan.
• Bake until tester comes away clean-- about 60- 70 minutes.
• Transfer to wire rack and cool 15 minutes.
• Using a sharp knife cut around the edges to loosen then turn out.
• Cool completely.
• Bring the cream to a boil, and pour over the chopped chocolate.
• Let stand to melt.
• stirring now until smooth.
• Place cake onto plate-- Glaze the top and letting glaze drip down the sides of cake.
• Cover with a dome top.
• Store at room temperature.
• Can be made the day before serving.

Steps:

• Preheat oven to 325. Grease loaf pan or bunt pan. In bowl stir flour and salt.
• In a separate bowl beat butter, sugar, tea leaves and vanilla until light and fluffy and the scent of the leaves emerge. Add eggs one at a time, beating well after each. Gradually add flour mixture in 3 parts beating until combined, scraping down sides as necessary. Bake for 1 hour.
• To prepare glaze; in a small sauce pan bring 3/4 c water to boil then seep 4 tea bags for 5 minutes then add 2 c powdered sugar. When cake has fully cooled drizzle glaze over it.