Throughout the year we have many special days to celebrate and although I agree every day is a celebration, these dates makes a person feel just that extra special and why not! When it comes to Mother’s day usually I would get told make sure you put your feet up but we all know this never happens right? So this Mother’s make it a super special day by baking or gifting her some delightful home made treats.
First up is a wonderful and aromatic Earl grey and chocolate bundt cake, spiced with a hint of cinnamon. I’ve always been a huge fan of flavoured Tea’s and Earl Grey oh my god it’s the next best thing to masala chai. A few months ago I was introduced to Williamsons Tea at a food show. Now I have seen their tea caddies around before and have always loved their packaging and tins, a great ornament to brighten up your kitchen. When I inhaled the aromas of the range of tea blends it was heavenly and of course being Kenyan Tea I was in love with them straight away. To find out more please click on the link to visit their site
“Williamson Tea is a fifth generation tea farming business committed to growing the highest quality sustainable teas to the benefit of Kenya, its communities, wildlife and environment.”
I was delighted to have been sent a gorgeous gift pack of Earl Grey Tea to sample and review.Being a Cake-o-holic I had to use it as an ingredient as well as enjoy a fabulous cup of tea with Nankhatai ( spiced Indian shortbreads).
Why not treat your mum to Nankhatai and a homemade Earl Grey Bundt infused with dark chocolate?The aromatic notes of Bergamont compliments the rich and sultry dark chocolate, harmonising the flavours in this wonderful cake. The loose leaf tea and bags are packed with punchy flavours, as soon as you pop the lid open, the air becomes edible.
Whether it’s a single pack or a luxury gift we have a selection of gifts to bring a smile to her face.Available to order online at www.chinskitchen.co.uk , freshly made and delivered to your destination.
Spiced Earl Grey and Chocolate Bundt
Preparation time- 25 minutes
Baking tine 45 minutes
120ml whole milk
3 Tsp Loose earl grey tea
170g Softened butter
140g Caster sugar
3 Large eggs
3/4 Tsp Ground cinnamon
1/2 Tsp Vanilla extract
200g Self Raising Flour
100g Dark chocolate ( min 50%) melted and slightly cooled
Earl grey syrup:
2 Tsp Earl grey loose leaf
3 Tsp sugar
- In a saucepan heat the milk with loose leaf tea, bring to boil and simmer for 2-3 minutes. Remove off heat and let it cool.
- Preheat oven to 180 degree C or 160 C degree for fan assisted , grease your bundt pan.
- Cream butter and sugar until creamy, add in eggs and beat until smooth.
- Add in vanilla extract, milk, cinnamon and flour and mix until smooth.
- Transfer a third of the mixture into the bundt pan, spoon a tablespoon of melted chocolate, add another third of batter and continue until all the cake batter and chocolate mixture is complete. Place in oven to bake for about 45 minutes.
- To make the syrup, add all the ingredients in a pan and heat, allow the tea to infuse.
- Once the cake is baked, remove and allow to cool in the bundt for 5 minutes before transferring onto a wire rack to cool.
- Pour tea syrup on the cake and allow to cool
- Plate your cake and sprinkle a dusting of icing sugar.
Products sent for review, all opinions are my own.