Earl Grey Tea, Toast & Marmalade Bundt

A quiet morning, filled with warmth—Earl Grey cake, soft and fragrant, studded with Toast with golden marmalade. A simple offering, For the one who has given everything.

The perfect cake for a cosy intimate moment, be for for breakfast or afternoon tea

Because cake at breakfast is what make a good day, a great day….

One slice will never suffice so tell someone you care by having cake at tea time too!

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Yield: 10-12

Author: Suze Morrison

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Earl Grey Tea, Toast & Marmalade Bundt

Prep time: 30 MinCook time: 52 MinTotal time: 1 H & 22 M

A quiet morning, filled with warmth—Earl Grey cake, soft and fragrant, studded with Toast with golden marmalade. A simple offering, For the one who has given everything.

Ingredients

For the Cake

• 320g Unsalted Butter, plus extra for greasing
• 500g Plain Flour, plus extra for dusting
• 100g Brown Toast Crumbs
• 3/4tsp Bicarbonate of Soda
• ½ tsp Fine Salt
• 2tsp Vanilla Extract
• 1tsp Orange/ Bergamot Extract
• 300ml Golden Syrup
• 270g Light Brown Sugar
• 130g Caster Sugar
• 6 Large Eggs, beaten
• 100ml Sour Cream
• 100ml Earl Grey Tea, cooled
• 100g Marmalade, plus extra to serve

For the Glaze

• 3tbsp Marmalade, warmed
• Small Pinch Salt
• Slices of Candied orange, crème fraiche & caramelised toast crumbs to serve

Instructions

1. Begin with prepping your tin. Using a pastry brush, brush a 12 cup bundt pan and lightly dust with flour, shaking out the excess. Pop in the fridge.
2. Preheat oven 160C, add the butter, syrup, both sugars, vanilla and Orange Extract and melt over a over low heat. Set aside.
3. Whisk together the flour, toast crumbs, bicarbonate of soda and salt. Make a well in the centre and pour in the melted butter mixture. Add the eggs and gently whisk in a clockwise direction until homogenous.
4. Add the sour cream and Earl Grey tea and gently fold in, trying not to over mix or incorporate too much air.
5. Pour half of your batter into your prepared tin, spread the surface with marmalade and pour the rest on top. Try to keep the marmalade from touching the sides of the pan else it might stick. Bake on the middle shelf for 45-55 minutes or until a skewer comes out clean.
6. Allow to rest in the tin for 20minutes before inverting onto a wire rack to cool completely.
7. For the glaze, mix the salt into the warm marmalade and push through a sieve, glaze using a pastry brush and allow to set.
8. Serve in wedges with crème fraiche and caramelised toast crumbs

https://gourmetglow.co.uk/recipes/earl-grey-toast-bundt

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