It is the time of the 6th edition of the Battle Food launched by the talented Mamie’s Cake blog I have eaten too much chocolate, the theme of which is the tea.
Ah the tea time… cupcakes, a good cake or sandwich, girlfriends to have a chat and a good tea of course !!! So, to honor this theme, I wanted to concentrate a classic tea that I love in a cake, the earl grey tea.
Black tea, bergamot, fresh (well it was the end of the season, when the battle was launched !) in a moist cake… all covered with a syrup to the tea tart…mmm…I could do with a tea time every day me !
Bundt cake to black tea and bergamot so earl grey
- 180 g of flour
- 125 g of almonds in powder
- 100 g of cane sugar
- 4 eggs
- 10 cl of grape seed oil
- The zest and the juice of 3 bergamot
- 1 sachet of chemical yeast
For the syrup in tea
- 100 g of sugar
- 90 g of black tea concentrate
For the frosting
- 225 g icing sugar
- The juice and zest of 1 bergamot
Preheat the oven to 180°.
Beat the eggs and the sugar together to obtain a mixture that is sparkling. Then add the oil and beat again.
To incorporate it intimately with the flour, baking powder and the almond powder.
Finish by adding to the mixture the grated rind and the juice of the bergamot.
Put the preparation in a mold bundt cake (or failing that, a mold kouglof) buttered and floured. Bake for 40 minutes.
Let cool 5 minutes, remove from pan and let cool the cake on a grid.
Prepare the syrup of tea by mixing black tea pre-brewed and the sugar. Boil the maple syrup, it is necessary that the sugar dissolves. While the cake is still warm, prick it with a needle and pour syrup over.
For the icing, mix the icing sugar and the juice and zest of the bergamot in order to get icing smooth. When the cake is warm, pour the above by allowing it to flow on the edges.
Good tea time !