earlgreycake

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.”

tea

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).

nankhataitea

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.

luxury nankhatai

 

 

Spiced Earl Grey and Chocolate Bundt

Preparation time- 25 minutes

Baking tine 45 minutes

Ingredients:

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

30ml milk

100g Dark chocolate ( min 50%) melted and slightly cooled

Earl grey syrup:

150ml water

2 Tsp Earl grey loose leaf

3 Tsp sugar

Method:

  1. 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.
  2. Preheat oven to 180 degree C or 160 C degree for fan assisted  , grease your bundt pan.
  3. Cream butter and sugar until creamy, add in eggs and beat until smooth.
  4. Add in vanilla extract, milk, cinnamon and flour and mix until smooth.
  5. 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.
  6. To make the syrup, add all the ingredients in a pan and heat, allow the tea to infuse.
  7. Once the cake is baked, remove and allow to cool in the bundt for 5 minutes before transferring onto a wire rack to cool.
  8. Pour tea syrup on the cake and allow to cool
  9. Plate your cake and sprinkle a dusting of icing sugar.

 

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Products sent for review, all opinions are my own.

 

"Chintal I would like to thank you for making such a beautiful birthday cake for our mum's special day. We were pleasantly surprised how you customised the minute details with the fresh flowers.  Your talent truly impressed us with such a masterpiece. We look forward to having you create another work of art for our next family event. Not forgetting to mention how delicious the cake was - truly scrumptious."

Rachna

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Address: Uxbridge, Hillingdon

 

Indulgence in a bite with a hint of spice!

For Christmas delivery please order by 17th December 2018. We will be closed from 22/12/18 - 5/1/2019 Dismiss

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