- 5 teaspoons French Blue Earl Grey tea
- 250 ml milk
- 125 g butter
- 250 ml castor sugar
- 2 eggs, lightly beaten
- 500 ml cake flour, sifted
- 10 ml baking powder
Preheat the oven to 180°C.
Steep 4 teaspoons Earl Grey tea in hot milk for 5 min and cool down. Cream butter and sugar together. Add eggs and mix together.
Add flour and baking powder with milk to mixture and lightly Pour into 23cm bread baking pan, sprinkle with the remaining tea leaves.
Place in oven and bake for 1 hour. Remove, cool down and serve with Earl Grey Ganache.
To make the ganache: Gently heat 250g dark chocolate with 55g unsalted butter and 1/3 cup strong Earl Grey Tea.
Mix until smooth. Spread on slices of tea bread.
Serve with a cup of warm French Blue Earl Grey Tea.