Tea cake with bergamot

Incredibly aromatic and delicious Earl Gray tea cake. An oven-baked cupcake with a subtle aroma and taste of strong black tea with bergamot (Earl Grey). And ground cinnamon and ginger add a special charm to it.
34
122
Madelyn BrownMadelyn Brown
Author of the recipe
Tea cake with bergamot
Calories
2616Kcal
Protein
68gram
Fat
19gram
Carbs
504gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 1
Black tea
0.5cup
Dates
150g
Raisin
100g
Eggs
3
Sugar
130g
Wheat flour
300g
Cinnamon
0.5teaspoon
Ginger
0.5teaspoon
Baking powder
1teaspoon

Step-by-step preparation

Cooking timeCooking time: 2 hr

  1. STEP 1

    STEP 1

    Chop the dates, mix with raisins and pour hot strong tea. Let stand for 25-30 minutes.

  2. STEP 2

    STEP 2

    Beat eggs with sugar, add baking powder, ginger, cinnamon and sifted flour. Knead the dough. Add tea with dried fruits and mix everything.

  3. STEP 3

    STEP 3

    Preheat the oven to 180 oC. Place the dough in a mold greased with vegetable oil or lined with parchment.

  4. STEP 4

    STEP 4

    Bake for about 1 hour until done (check with a toothpick in the center of the cake - it should come out clean). Cool and sprinkle with powdered sugar.

Similar Recipes

Easter bakingEaster cupcake
Cupcakes, muffins, cupcakesRaisin cupcake in the oven and more
BakeryRecipes without butter and margarine