Your Recipes

Chocolate black tea cake

Ingredients:

• 4 eggs, separated
• 1 cup of butter
• 1 2/3 cups of white sugar
• 1 cup of brewed Dragonfly Organic Traditional English Breakfast Tea, cold
• 2 cups of all-purpose flour
• 1 1/2 tablespoons of baking powder
• 1/3 cup of dry bread crumbs
• 1/3 cup of unsweetened cocoa powder
• 1 cup of chopped hazelnuts

Preparations:

Heat the oven to 360° F (180° C).
Grease and flour a 9 inch pan.
In a large bowl, cream together the egg yolks, butter and white sugar until light and fluffy.
Gradually beat in the Traditional English Breakfast Tea. Toss together the flour, baking powder, bread crumbs, cocoa powder, and hazelnuts; fold into the tea mixture until just incorporated.

In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the tea batter. Pour the batter into the prepared pan.

Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the centre comes out clean. Cool cake in the pan for at least 20 minutes before turning out onto a wire rack to cool completely.

Voilà!

Recipe supplied by Sol Maite Alvarez