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 &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 & 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!
