We recently sat down with the talented Shehnaz and talked about her for-charity cookbook, among many other things. If you missed it, you can read it over on our journal, here.

Today, we're sharing her recipe for Earl Grey Cake, adapted from Molly Baz's tea cake recipe. This cake blends the unique flavour of our Earl Grey tea with olive oil and a hint of lemon zest. Perfect for a simple and delightful treat, it’s a wonderful addition to your afternoon tea or any time you want something a little special. 





Let's get baking! 

Ingredients

• 2 cups flour
• 1½ teaspoons salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
  
  
• 2 eggs
• 1¼ cups caster sugar
• 2 teaspoons vanilla extract
• 1 cup plain natural yogurt
• Zest of 1 lemon
• ½ cup ground Webster's Earl Grey tea
• 1 cup olive oil

• 2 tablespoons brown sugar

 

Method

1. Preheat your oven to 180°C (fan bake).
2. In a large bowl, mix together the flour, salt, baking powder, and baking soda.
3. In another bowl, whisk the eggs and caster sugar until well combined. Add the vanilla extract, yogurt, zest of a lemon, and loose leaf tea, then stream in the oil while whisking.
4. Combine the dry and wet ingredients, mixing until just combined.
5. Line a loaf tin with baking paper.
6. Pour the batter into the prepared loaf tin and sprinkle the brown sugar on top for extra crunch.
7. Bake for approximately 1 hour, checking for doneness at the 50-minute mark - poke the middle with a skewer and if it comes out clean, you’re done! 
8. Serve warm, in thick slices, with a generous slather of butter.

 

Bon Appetit!