Earl Grey Bergamot Loaf
User Reviews
5.0
30 reviews
Excellent
Earl Grey Bergamot Loaf
Report
A recipe for a light and fragrant cake loaf infused with earl grey tea and bergamot oil.
Share:
Ingredients
- 80 ml whole milk, hot or non-dairy alternative
- 2 bags earl grey tea
- 3 egg whites
- 3 egg yolks
- 80 ml avocado oil or neutral vegetable oil
- 115 g granulated sugar, divided
- ½ teaspoon culinary bergamot oil
- 1 zest of lemon or orange (or bergamot) optional, but will be more flavourful
- ¼ teaspoon cream of tartar or ¼ teaspoon lemon juice
- 130 g all-purpose flour
- 50 g almond flour or you can replace with same amount of all-purpose flour
- ½ teaspoon baking powder
- pinch sea salt
Add to Shopping List
Instructions
- Preheat oven to 350°F/177°C.
- Line an 8" by 4" loaf pan with parchment paper. Set aside.
- Pour the milk into a microwave-safe mug. Heat on high for 30-40 seconds until steaming hot.
- Place Earl grey tea bags into the hot milk and let it steep for 5 minutes.
- Separate egg whites from the egg yolks and place the egg whites into an clean stand mixer bowl with a whisk attachment. Be sure that the mixer bowl is free from any grease.
- Place the egg yolks into a large glass bowl. Add in avocado oil, 55g sugar, bergamot oil, and lemon/orange zest. Use a whisk and beat together until combined.
- While whisking, gradually add the steeped milk tea to the egg yolks.
- Next, add the all-purpose flour, almond flour, baking powder and salt to the egg yolk mixture and fold with a spatula until just combined. Set aside.
- Beat the egg whites using the stand mixer whisk attachment on low speed.
- Once bubbles form, add the cream of tartar (or lemon juice) and gradually increase the speed.
- Gradually add the remaining 60g sugar and beat until the meringue becomes shiny and stiff.
- Fold in about ⅓rd of the egg whites into the flour mixture. The batter will appear quite thick. Then fold in the rest of the egg whites in thirds until no white streaks remain.
- Transfer the batter into the prepared loaf pan.
- Give the pan a few taps to release any trapped air bubbles.
- Bake at 350°F/177°C for 50-55 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10-15 minutes before transferring to a wire rack to completely cool.
- Serve with tea and store in an airtight container at room temperature for up to 3 days.
Nutrition Information
Show Details
Calories
182kcal
(9%)
Carbohydrates
19g
(6%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Cholesterol
49mg
(16%)
Sodium
36mg
(2%)
Potassium
48mg
(1%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
76IU
(2%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 49mg | 16% |
| Sodium | 36mg | 2% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 76IU | 2% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
Other Recipes
You'll Also Love
