Moist Earl Grey Tea Bundt Cake
Ingredients
Cake batter
- 70 ml water
- 4 black tea bags (Earl Grey)
- 250 g soft butter
- 200 g sugar
- 2 pinches cinnamon
- 1 pinch salt
- 5 eggs (size M)
- 250 g wheat flour (type 405)
- 3 tsp baking powder
- Butter or oil
Decoration
- 150 g bittersweet chocolate couverture
- Cocoa nibs, for sprinkling (optional)
- Earl Grey tea leaves (from 1 tea bag), for sprinkling (optional)
Preparation
Boil water, add tea bags, and let steep for about 5 minutes. Remove tea bags and let the tea cool slightly
Preheat oven to 180°C conventional (160°C fan). Grease a 22 cm Bundt pan or use a silicone mold. Beat soft butter, sugar, cinnamon, and salt until fluffy using an electric mixer. Add eggs one at a time
Mix flour and baking powder, then add alternately with the lukewarm tea to the batter. Pour batter into the prepared pan, smooth the surface, and bake in the lower third of the preheated oven for about 55 minutes. Test for doneness with a toothpick. Let the cake cool completely on a wire rack
Carefully unmold the cooled cake onto a cake plate. Roughly chop bittersweet chocolate couverture and melt over a double boiler, then spread over the cake. Sprinkle with cocoa nibs and/or Earl Grey tea leaves as desired and let set
Tips
Yields about 14 pieces and keeps for at least 3 days at room temperature in an airtight container
