Earl Grey Chocolate Loaf Cake recipe by Martha Collison

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To celebrate Afternoon Tea Week Martha Collison has shared her Earl Grey Chocolate Loaf Cake recipe with us.

Why have a cup of tea and a slice of cake when you can have both together? Aromatic Earl Grey tea is infused into every part of this cake. It elevates what could be a bold and brash slab of cake into something delicate and refined, with the tea creating a refreshing backdrop. I like to sprinkle loose-leaf tea over the top of the cake as the vibrant blue cornflowers pop against the creamy caramel.

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3 Earl Grey teabags
125g plain flour
125g caster sugar
100g soft light brown sugar
50g cocoa powder
1 tsp bicarbonate of soda
60g butter, plus extra for greasing
125g natural yoghurt
1 egg

125ml double cream
1 Earl Grey teabag
1 quantity of Salted Caramel Sauce made with Earl Grey-infused cream
Loose-leaf Earl Grey (with the blue flowers, if possible), to decorate (optional)

1. Preheat the oven to 180°C/160°C fan/gas 4, then grease the loaf tin and line it with baking parchment.

2. Place the Earl Grey teabags for the sponge in a mug or small heatproof jug and pour 150ml of boiling water over the top. Leave to brew for 5 minutes.

3. While the tea is brewing, combine the plain flour, both sugars, cocoa powder and bicarbonate of soda in a large bowl.

4. Melt the butter in a bowl in the microwave or a small saucepan and remove the teabags from the tea, discarding the teabags. Whisk the yoghurt, egg and brewed tea into the melted butter.

5. Pour the wet mixture into the dry ingredients, whisking until a smooth batter has formed. It will be fairly runny but don't worry - this is normal. Scrape the batter into the loaf tin and bake for 35-40 minutes or until risen, and a skewer inserted into the centre comes out clean.

6. While the cake is baking, make the caramel sauce. Gently heat the cream in a small saucepan with the Earl Grey teabag until the cream is steaming and slightly coloured by the tea. Pour it into a small heatproof jug and set aside to infuse for 5 minutes, then squeeze out the teabag and discard.

7. Make the Salted Caramel Sauce on page 152, using the infused cream instead of the regular cream. Allow the sauce to cool briefly before using.

8. Remove the cake from the oven and let it cool for 10 minutes in the tin, then carefully remove it and transfer it to a wire rack. Pour over the caramel sauce and leave it to set briefly before sprinkling with loose-leaf Earl Grey (if using), slicing and enjoying.

This recipe is from Crave by Martha Collison.  For more info about Crave and to purchase here



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