Recipes>Cake Recipes
Bird & Blend’s Earl Grey Yoghurt Loaf
by Bird & Blend Tea Co. from The Bird & Blend’s Brew, Bake, Sip & Savour
Easy
Serves 8
Total 1hr 15min
Prep 15min
Cook 1hr
If you love the aromatic citrus flavours of Earl Grey, this delicate loaf cake from tea experts Bird & Blend is the bake for you. The batter is flavoured with Earl Grey and tenderised with yoghurt for the perfect crumb.
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The Bird & Blend’s Brew, Bake, Sip & Savour
Bird & Blend Tea Co.
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Introduction
This scrumptiously moist loaf made with Earl Grey tea is the perfect sharing treat for you and your guests. Serve this beautiful bake warm or cold and pair it with our Choccy Biccy Milk Tea – it’s absolutely lush!
Tags
Ingredients
| 240g | plain flour |
|---|---|
| A pinch of | salt |
| ½ tsp | baking powder |
| ½ tsp | bicarbonate of soda |
| 2 large | eggs |
| 225g | caster sugar |
| 225g | natural yoghurt |
| 2 tsp | vanilla extract |
| 9 tsp | Earl Grey tea (we use our EARL GREY CREME blend) |
| 200ml | vegetable oil, plus extra for greasing |
| 1 tbsp | demerara sugar |
| dried cornflower petals, to garnish |
Essential kit
You will need: a 900g loaf tin.
Method
Preheat the oven to 190C/170C fan. Grease a 900g loaf tin with vegetable oil and line with baking paper, leaving an overhang to help you remove the loaf later. Whisk the flour, salt, baking powder and bicarbonate of soda in a bowl to combine. Set aside.
In a separate bowl, whisk the eggs and caster sugar for about a minute until pale and foamy.
Whisk the yoghurt and vanilla extract into the eggs and sugar mixture. Stir in the tea leaves – you may want to give them a scrunch before adding them in, to break down any large leaves.
Gradually stream in the vegetable oil, whisking constantly until incorporated. Add the dry ingredients and whisk the mixture until combined and lightly speckled with tea leaves.
Pour the mixture into the prepared loaf tin and lightly tap the tin on the worktop, to get rid of any big air bubbles. Sprinkle the top of the loaf with the demerara sugar for a nice crunch.
Pop the loaf into the oven and bake for 1 hour, or until a skewer inserted into the centre comes out clean. You may have to cover it with foil three-quarters of the way through if it’s turning brown quickly. Leave to cool completely in the tin.
Use the baking paper to remove the loaf from the tin. Garnish with a few cornflower petals, if using.
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Ingredients
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