Earl Grey Tea Weekend Loaf From 'Paris Pastry Club'

Name: Earl Grey Tea Weekend Loaf From 'Paris Pastry Club'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon Earl Grey tea leaves; 250 g (9 oz) caster (superfine) sugar; 4 eggs; 200 g (7 oz) plain (all-purpose) flour; zest from 1 bergamot orange (optional); 1 teaspoon baking soda; 150 g (5 oz) creme fraiche; 50 g (1 3/4 oz) butter, melted; softened butter, extra for piping; 350 g (12 oz) clementines, around 3-4 fruits; 200 g (7 oz) caster (superfine) sugar; 1/2 vanilla pod, with its seeds; 150 g (5 oz) water; 20 g (3/4 oz) cornflour (cornstarch), diluted in 40 g (1 1/2 oz) cold water

Servings: persons

1 tablespoon Earl Grey tea leaves
250 g (9 oz) caster (superfine) sugar
4 eggs
200 g (7 oz) plain (all-purpose) flour
zest from 1 bergamot orange (optional)
1 teaspoon baking soda
150 g (5 oz) creme fraiche
50 g (1 3/4 oz) butter, melted
softened butter, extra for piping
350 g (12 oz) clementines, around 3-4 fruits
200 g (7 oz) caster (superfine) sugar
1/2 vanilla pod, with its seeds
150 g (5 oz) water
20 g (3/4 oz) cornflour (cornstarch), diluted in 40 g (1 1/2 oz) cold water

1
Preheat the oven to 180u00b0C (350u00b0F). Butter and flour a large loaf tin.
2
Finely blend the loose Earl Grey tea leaves with around 50 g (2 oz) of the caster sugar until powdery. Place in a bowl along with the eggs and the remaining caster sugar and whisk for around 4 minutes, until light in color. Mix the flour, bergamot zest (if using) and baking powder in another bowl.
3
Fold the dry ingredients into the egg mixture, then pour a little of this into the creme fraiche and melted butter in a separate bowl and mix well. Transfer back to the main batter mix and fold in gently using a spatula. Pour into the prepared tin.
4
Put the extra softened butter into a piping bag and cut a very small hole, around 4 mm (.5 in) wide, then pipe a line of the butter across the cake. Bake for 5 minutes, reduce the oven temperature to 170u00b0C (340u00b0F) for 10 minutes, then reduce the temperature again to 160u00b0C (320u00b0F) and bake for a further 25 minutes, or until a skewer inserted in the center of the cake comes out clean.
5
Cool on a wire rack for 10-20 minutes, then turn out and set aside. If you're not planning to eat it right away, wrap tightly in plastic wrap and store in the fridge for up to 4 days.
6
While the cake is cooling make the clementine confit. Bring a large pan of water to the boil. Plunge in the clementines and simmer for 3 minutes. Remove the fruit with a slotted spoon and pop them into a bowl of ice-cold water. Repeat, using fresh water, then chill the clementines until they are cold enough to handle.
7
Slice very finely and add to a saucepan with the sugar, vanilla pod, and seeds and water. Simmer for 30 minutes or until reduced and almost candied. Then vigorously fold in the cornflour mixture. Allow to boil for a couple of minutes, then transfer to a bowl. Chill until needed. Serve slices of the cake topped with a spoonful of clementine confit and a dollop of creme fraiche.

904

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon Earl Grey tea leaves, 250 g (9 oz) caster (superfine) sugar, 4 eggs, 200 g (7 oz) plain (all-purpose) flour, and more.

Yes, Earl Grey Tea Weekend Loaf From 'Paris Pastry Club' falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!