Servings
Font
Back
0 from 30 votes

Earl Grey Bergamot Loaf

A recipe for a light and fragrant cake loaf infused with earl grey tea and bergamot oil.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 12
Calories: 182 kcal
Course: Breakfast
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 350°F/177°C.
  2. Line an 8" by 4" loaf pan with parchment paper. Set aside.
  3. Pour the milk into a microwave-safe mug. Heat on high for 30-40 seconds until steaming hot.
  4. Place Earl grey tea bags into the hot milk and let it steep for 5 minutes.
  5. 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.
  6. 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.
  7. While whisking, gradually add the steeped milk tea to the egg yolks.
  8. 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.
  9. Beat the egg whites using the stand mixer whisk attachment on low speed.
  10. Once bubbles form, add the cream of tartar (or lemon juice) and gradually increase the speed.
  11. Gradually add the remaining 60g sugar and beat until the meringue becomes shiny and stiff.
  12. 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.
  13. Transfer the batter into the prepared loaf pan.
  14. Give the pan a few taps to release any trapped air bubbles.
  15. Bake at 350°F/177°C for 50-55 minutes, or until a toothpick inserted comes out clean.
  16. Cool in the pan for 10-15 minutes before transferring to a wire rack to completely cool.
  17. Serve with tea and store in an airtight container at room temperature for up to 3 days.

Nutrition Information

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

% 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.