Earl Grey & Raspberry Loaves
Author: The Bearded Baker
Prep time:
Cook time:
Total time:
Serves: 1 Loaf or 6 Mini Loaves
- 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.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/earl-grey-raspberry-loaves/
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