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A Royal Wedding hangover

Well, hello there! Long time no see! Sigh. I know it’s been rather quiet here & what can I say? A lot of things actually but, the truth is that life just happened & I got swept away with all those things that I forgot to stop, take a deep breath & start again. Phew!

Anyway, let’s just allow bygones to be bygones, okay?

Did you’ll catch any of the Royal Wedding action yesterday? Silly question! Unless you’ve been living under a rock there’s no way you’ve not seen or heard anything about When Harry Met Meghan. Even though I wasn’t in front of the TV, I was glued to social media for all the latest updates. Uff! So much mush.

On that note, I thought it’s best to share with you a recipe for something that uses quintessentially English ingredients – Earl Grey tea & Lemon Curd. I’ve always been a fan of this tea & love how it’s so soothing. By the way, it makes for great iced teas too. And well, Lemon Curd, as someone who loves all things sour – I enjoy puckering up to this tart, delicious curd. Yum! And bringing both of them together is well, just meant to be.

I made this simple Bundt cake (love Bundts) using Earl Grey tea & really nothing else to flavour it, topped it with some Lemon Curd & it made a delicious accompaniment with our evening tea. Very English, I know! Incidentally, both these ingredients were bought by the husband during his trip to the UK last year.

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Earl Grey Bundt with Lemon Curd

For the Earl Grey concentrate

3 bags of Earl Grey tea

250 ml of water, which has been brought to a gentle boil

Steep the tea bags in the water. Allow it to brew for about 5-7 minutes. Discard the bags & keep the concentrate aside until further use.

For the Bundt Cake

1 1/2 cups of whole wheat flour

1 cup of sugar

1/2 tsp of baking powder

1/2 tsp of baking soda

1/4 cup of olive oil

1/2 cup of curd

250 ml of Earl Grey tea concentrate

Sift the flour, baking powder & baking soda together. Keep this aside.

In a mixing bowl, add the sugar, oil & curd, mix until it forms a smooth paste. Add the Earl Grey tea concentrate to this & mix well. If it seems to thick then add some cold water or milk to this.

Now add the flour to this mixture & fold in well to form a smooth batter. Pour this batter into a prepared baking dish & bake in a pre-heated oven for 35-40 minutes until a skewer inserted into the middle of the cake comes out clean.

Remove the cake from the oven when done & allow it to cool down.

Once the cake has cooled down, spread Lemon Curd over the surface. Chill in the fridge for an hour or two, slice & serve.

 

*There are several brands that sell Earl Grey tea. You can use any, Dilmah is a personal favourite

*If you’re adding milk to this batter then make sure it is not more than 1/2 cup. Any more will dilute the flavour of the tea

*You can make Lemon Curd at home too. Just that I had a jar of this & wanted to use it

 

 

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