Jane Asher has been called the most famous name in novelty cakes. She created this tea-infused cake for Tea at 3 - a fundraising event to benefit Help the Hospices - but it's great for any occasion. The tea adds a subtle depth to the flavour, and the whisked egg whites keep it light in spite of the richness of the chocolate. Make it a day ahead for the best texture
Makes one 23cm (9in) square cake (12 servings)
Ingredients
4 eggs, separated
225g butter
200g castor sugar
200ml strong black Tetley tea, cold
225g plain flour
1 1/2 tablespoons baking powder
25g dry breadcrumbs
40g cocoa powder
200g chopped hazelnuts
Method
- Preheat the oven to 180ºC (160ºC for fan assisted ovens, 350ºF, Gas Mark 4). Grease and flour a 23cm (9in) square cake tin
- In a large bowl, cream together egg yolks, butter and castor sugar until light and fluffy. Gradually beat in black tea
- In a separate bowl, sieve flour, baking powder and cocoa powder, then add breadcrumbs and hazelnuts and mix well together. Fold dry ingredients into tea mixture until just incorporated
- Whisk egg whites into stiff peaks, then fold them into tea mixture. Spoon batter into prepared tin
- Bake for 60 to 70 mins in the preheated oven, or until a knife inserted into the middle comes out clean
- Cool the cake in the tin for at least 20 minutes before turning out onto a wire rack to cool
- The cake is delicious as it is, but for special occasions it works well topped with glace, royal or rollout icing
For more information about Tea at 3, visit wwwteaat3.org.uk