Whether you’re making a quick breakfast on the go, crafting a romantic home-cooked meal or entertaining your family, cooking is a huge part of our everyday lives. However, most people don’t realise that one of the most fundamental ingredients for many a dish is good old H2O.
Of course, the overall quality of your cakes, casseroles or quiches can only be as high as their individual components, and that’s especially true when it comes to water.
Tap water is a convenient, easily-accessible commodity, but it doesn’t always taste great and we all want the food we create to taste the best it possibly can (and impress our friends)! The Chocolate Earl Grey Tea Cake, however, doesn’t suffer from any of those tap water inconveniences as it uses BRITA filtered water .
This cake is made with the usual delightful, delectable morsels, including eggs, Greek yoghurt and plenty of chocolate, but it also has a delicious twist. It’s infused with Earl Grey tea, made with water filtered through the BRITA fill & enjoy Style jug, using the new MAXTRA+ cartridge.
The BRITA MAXTRA+ cartridge reduces limescale, chlorine and organic impurities which affect the taste of water. You can literally see the difference in tea, and trust me: you can taste it too. Don’t just take our word for it though– the new MAXTRA+ cartridge has been recommended by the UK Tea Academy. As well as tasting great, BRITA filtered water helps to protect your kettle as the cartridges reduce the build-up of limescale.
Feast your eyes upon this cake, and try it out at home to ensure that you have a good time, every tea time. A BRITA water filter jug is well worth having in your kitchen, and by using filtered water in all your cooking efforts, you make sure you get the best tasting food possible. Happy baking!
Buy a BRITA filter jug and MAXTRA+ cartridges here: http://www.brita.co.uk/brita/
What You’ll Need:
- 5 Earl Grey tea bags
- 1 cup Brita-filtered water
- 115g butter
- 3 eggs
- 400g granulated sugar
- 115g 70%+ cocoa chocolate, melted and cooled
- 260g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- A pinch fine sea salt
- 120g greek yoghurt
How You Make It:
Bring your Brita-filtered water to a simmer and pour over tea bags. Set aside to infuse and cool- about 30 mins. Strain.
Using a hand blender, cream your sugar with your butter until pale and creamy. Beat in your eggs one by one. Add yoghurt and melted chocolate and blend to combine. Add cooled tea and blend. Sift in all the dry ingredients. Blend to combine. Add to greased and cocoa-d bundt tin. Bake for 50 minutes. Leave to cool in the tin for 10 minutes or so, then turn out onto a rack. Microwave ganache ingredients then pour all over your bundt. Set.