Are you more of a tea or coffee person? It’s really hard for me to choose because I am a fan of both. I like the delicate taste of tea, but love the robust caffeine hit that coffee provides. In terms of tea, I enjoy green tea (especially the one with brown rice), earl grey, english breakfast, jasmine tea..etc. Coffee- My favourite would be cappuccino.
While I would incorporate coffee into bakes, this is the first time I am using tea. Having spot this recipe in the recent Donna Hay Magazine, I couldn’t help but give it a go. Once again, I re-adapted it to my liking. I find this cake very moist and easy to eat. Next time, I would have used fresh tea leaves, and soak it into the dates a little longer.
It is a delicate cake that was very popular with my work colleagues. The tea taste was light but it definitely came out strong the next day.
Earl Grey Tea Cake (adapted from Donna Hay Magazine)
1.5 cups of chopped dried dates (original version calls for fresh dates)
1 tsp bicarb soda
1 cup of brewed earl grey tea. I used 2 tea bags.
2 apples peeled and chopped finely
1 1/4 cup of self raising flour
3/4 cup of brown sugar
150 grams butter melted
2 tsp of vanilla extract
Preheat Oven to 180C. Line baking loaf tin with baking paper. PLace dates, bicarb of soda and tea in a bowl. I left the tea bag in the bowl during this time for around 10 minutes.
Using the liquidiser, blend the mixture till smooth. Set aside.
Mix flour, apple and sugar in a bowl till combined. Add in butter, vanilla eggs and date mixture. Mix well. Spoon into loaf tin and bake for 45-50 minutes till cooked when tested with a skewer. Rest and cool before removing from tin.