Made cake. With tea. http://www.shutterbean.com/2012/chocolate-earl-grey-cake/
It’s all I can do to not dig into it right this minute, but I have to save it for tomorrow.
It’s so good, people. So. Good. The extra floral of this earl grey really adds to the cake, but I imagine it’d be excellent with pretty much any tea you favour. Jasmine, chai, vanilla, strawberry, rose…
(I just use milk with lemon or vinegar to sour it, since I’m lazy and don’t always have yogourt. I also use 1 1/2 cups sugar as I prefer my baking less sweet.)
(Also, I really dislike this tea for drinking, unless I’m super careful and do a hot brew then pour it over ice. And add some citrus pieces. Too floral for me.)
Preparation
195 °F / 90 °C
5 min, 0 sec
