To make this delicious cake for Afternoon Tea, you will need:

• 4 eggs, separated
• 1 cup of butter
• 1 2/3 cups of white sugar
• 1 cup of brewed Dragonfly Organic Traditional English Breakfast Tea, cold
• 2 cups of all-purpose flour
• 1 1/2 tablespoons of baking powder
• 1/3 cup of dry bread crumbs
• 1/3 cup of unsweetened cocoa powder
• 1 cup of chopped hazelnuts

You then need to:

• Heat the oven to 360° F (180° C).
• Grease and flour a 9 inch pan.
• In a large bowl, cream together the egg yolks, butter and white sugar until light and fluffy.
• Gradually beat in the Traditional English Breakfast Tea.
• Toss together the flour, baking powder, bread crumbs, cocoa powder, and hazelnuts; fold into the tea mixture until just incorporated.
• In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the tea batter. Pour the batter into the prepared pan.
• Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the centre comes out clean. Cool cake in the pan for at least 20 minutes before turning out onto a wire rack to cool completely.

Thank you to Sol Maite Alvarez who supplied this delightful recipe. If you have any other recipes, then please This e-mail address is being protected from spam bots, you need JavaScript enabled to view it .