Sunday, September 7, 2008

Earl Grey Tea, Cranberry and Walnut Cake

I have been wanting to bake with tea for a while -since I like to drink it so much. When I woke up Saturday morning, I felt very inspired to create the recipe for a cake that would be perfect as an afternoon snack, along with coffee or tea. I opted for 2 beloved ingredients of mine to marry the tea with: walnuts and cranberries

I'm rather proud of the results, I have to say. The combination makes for a perfect crunchy and tangy flavor. And the tea you ask? I used Earl Grey tea and it's exactly what I imagined; you can definitely taste it but not so much that it's overwhelming. It gives it a unique freshness and a hint of je ne sais quoi.


Earl Grey Tea, Cranberry and Walnut Cake

1/4 cup of boiling water
4 tea bags of Earl Grey tea
1/2 cup of roughly chopped walnuts
1 cup of sugar
3 large eggs
1 stick of unsalted butter at room temperature
1 cup of flour
1 1/2 tsp of baking powder
1/2 tsp of baking soda
1/2 cup of dried cranberries

Preheat the oven to 350 F. Butter and flour a loaf pan or a bunt pan.

Boil 1/4 cup of water and brew the tea bags for 10 minutes. Squeeze out all the liquid, discard the bags and allow the tea to cool.

Place the walnuts on a cookie sheet and bake in a 350 F oven for 5 to 10 minutes (until slightly golden color). Do keep an eye on them so they don't burn! Allow to cool.

Mix together the eggs and the sugar until smooth and pale yellow. Add the butter (at room temperature). 

Sift together the flour, the baking powder and the baking soda. Quickly and lightly dust the cranberries with flour (it will prevent them from sinking at the bottom of the pan) and set aside in a bowl. 

Slowly fold in the flour mixture into the egg mixture. When it is well incorporated, add the tea. Stir well. Add the walnuts and stir. Then delicately fold in the cranberries. At that point, do not overmix. Pour the batter into the pan and bake for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean.

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