Learn how to make a delicious Earl Grey Creme tea infused yoghurt loaf! Fantastic served warm, cold or even toasted and smothered in butter - just make sure to enjoy with a cuppa!
We've borrowed this recipe from the wonderful Bon Appétit, you can read the original recipe here!
Makes 1 loaf
What you will need:
- 9 Perfect Teaspoons of Earl Grey Creme tea
- 1 cup of vegetable oil
- 2 cups of plain flour
- A generous pinch of salt
- ½ tsp of baking powder
- ½ tsp of bicarbonate of soda
- 2 large eggs
- 1¼ cups of caster sugar
- 1 cup of plain yoghurt
- 2 tsp of vanilla extract
- 1 tbsp of raw or granulated sugar
What to do:
- Preheat your oven to 170°C. Coat your loaf tin with vegetable oil and line with baking paper, leaving overhang on long sides, to help you remove the loaf later!
- Whisk your flour, salt, baking powder and bicarbonate of soda in a medium bowl to combine. Set this aside.
- In a separate bowl, vigorously whisk your large eggs and sugar in a large bowl for about a minute, until they're pale and foamy.
- Into your eggs and sugar, whisk in your yoghurt and vanilla extract. Stir in your Earl Grey Creme tea leaves - you may want to give them a scrunch with your fingers before adding them in, to break down any large leaves.
- Gradually stream in your vegetable oil, whisking constantly until incorporated.
- Add in your bowl of dry ingredients and whisk the whole mixture until combined and lightly speckled with tea leaves. Make sure to scrape all around the bowl with a spatula.
- Pour your mixture into your prepared loaf tin and lightly tap the tin on the worktop, to get rid of any big air bubbles. Sprinkle the top of your loaf with your raw or granulated sugar for a nice crunch.
- Pop your loaf into the oven and bake for about an hour, or until a skewer inserted into the middle comes out clean.
- Use your baking paper to remove the loaf from the tin (you could run a butter knife around the outside of the loaf to help get it out.
- Brew yourself a cuppa and enjoy with a slice of your loaf!