10 Jul 2013
Believe me, dear readers, I have many a cool summer salad to share with you. But today is a day for cake. I saw this recipe ages ago and bookmarked it, knowing that I’d never find a better combination of my two loves, tea and chocolate. And my most favorite tea of all time, at that.
And eat a gigantic warm slice. This cake is wonderfully moist and flavorful. For those of you who are not big tea fans, the Earl Grey flavor is very subtle. And you could reduce it even more if you like. The funny thing is that Eric tastes the tea very distinctly and looks at me with great bafflement when I tell him that it’s very subtle for me. Maybe if you drink Earl Grey every day your tastebuds are immune? In any case, next time I plan to amp it up a bit. I want it to be something of an Earl Grey explosion. The world’s most perfect cake.
6 Earl Grey tea bags or 2 tablespoons loose Earl Grey
1 cup water
1/2 cup (1 stick) butter
2 cups granulated sugar
4 ounce unsweetened chocolate, melted & cooled
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup plain yogurt
1/2 cup to 1 cup chopped walnuts (optional)
-Heat oven to 350° F. Coat an 8-cup fluted tube pan (that’s a bundt, right?) with cooking spray.
-Brew the tea in the water 3 to 5 minutes. Remove the tea bags or strain the leaves and set the brewed tea aside.
-Using a mixer, beat the butter, eggs, and granulated sugar until fluffy. Blend in the chocolate. Beat in the flour, baking soda, baking powder, salt, yogurt, and brewed tea (and walnuts, optional). Pour into pan.
-Bake 50 minutes or until a skewer inserted into the cake comes out with a few crumbs attached. Remove from oven and let stand 5 minutes.
-Turn out of pan and cool. Dust with confectioners’ sugar.