We’re well into British Summer Time and every now and then, between the heavy rainstorms, the sun has been showing itself. This means I want fresher, less rich bakes. With more fruity and floral flavours. Last year I made an Earl Grey and Poppy Seed loaf for the people across at Realm & Empire, and I wanted to do something similar this year. Raspberry & Earl Grey aren’t necessarily the first things you’d match together, but they complement each other perfectly and with a little lemon rind mixed through you get that fresh but floral taste I’d been craving.
To be honest, the craving to bake with raspberries came after a recent trip to Leeds, where I got to eat a Cardamom & Raspberry cake from one of the local coffee shops (which I’m fairly certain was supplied by Noisette’s Bakehouse). I really want to make them, which got me looking at new circular cake tins with straight sides, but as I can’t afford to buy them at the moment and I only wanted to make those particular cakes if I could do them like that, I decided to match things up a little differently.
The original recipe for this cake called for more yoghurt, but I felt that while it did create a wonderfully moist cake, it wasn’t quite cake-y enough for what I wanted, so I took a little of it out. The earl grey flavour can greatly depend on the tea leaves you are using. This one used Marks & Spencer teabags and started as 2, increasing to 3 when I felt it didn’t come through strongly enough.
- 60ml vegetable oil
- 200g sugar
- 150ml greek yogurt
- 3 medium eggs
- Zest of ½ lemon (save the other half for decoration)
- ½ tbsp lemon juice
- 200g all purpose flour
- 3 teabags earl grey, torn open
- 2 tsp baking powder
- ¼ tsp salt
- **For the Drizzle**
- 50g White chocolate, melted
- 1 Earl Grey Tea Bag
- 150g fresh raspberries, chopped to varying sizes
- Preheat the oven to 180°C(160°C fan assisted) and grease/line a loaf tin.
- In the bowl of an electric mixer beat together the oil and sugar. Add the yoghurt, eggs and lemon zest/juice. Beat well after the addition of each.
- In a separate bowl mix together the flour, earl grey, baking powder and salt.
- With the mixer set to a medium low speed add in the flour mixture until just combined.
- Stir through the raspberries, keeping a few to the side to scatter over the top just before baking.
- Transfer to the prepared tin, scatter the leftover raspberries over and place in your pre-heated oven .
- Bake for 50-55minutes, until a tooth pick inserted into the center comes out clean.
- Allow to cool for 20 minutes in the tin and transfer to a wire rack.
- While cooling on the rack, melt the white chocolate, stir through the earl grey and drizzle over the cake.