• Home
• What's new
• Tea time
  • Serenity Now
  • Show us your mug
  • Tea Talk
  • Tea Recipes
  • We Love!
• Tea and health
  • History of Tea
  • Australia's Tea History
  • Where does tea come from?
  • Types of Tea
  • From Plant to Cup
  • Ask the tea tasters
  • Tea Rituals
  • The perfect cuppa
  • Q & A
  • Wellbeing 4 Life
• Tetley tea
  • Black Tea
  • Green & White
  • Fruit & Herbal
  • Iced Tea
• Tetley Australia
  • Tetley People
  • Tetley in the Community
  • Tetley and the Environment
  • Links
  • Contact Tetley

Tea Recipes

Tea Recipes Index

Chocolate Black Tea Cake

Submitted By: Pete from Thirroul, NSW

4 eggs, separated
1 cup (250 mL) butter
1 2/3 cups (425 mL) white sugar
1 cup (250 mL) Tetley Tea Cup Bags Tea, brewed & cold
2 cups (500 mL) all-purpose flour
1 1/2 tbsp (22 mL) baking powder
1/3 cup (83 mL) dry bread crumbs
1/3 cup (83 mL) unsweetened cocoa powder
1 cup (250 mL) hazelnuts, powdered

1. Preheat the oven to 360degrees Farenheit (180degrees Celsius). Grease and flour a 9-inch Bundt pan.
2. In a large bowl, cream together the egg yolks, butter and sugar until light and fluffy. Gradually mix in the Tetley Tea Cup Bags Tea.
3. Combine flour, baking powder, bread crumbs, cocoa powder, and hazelnuts; fold into the tea mixture until just blended.
4. In a large bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the tea batter. Pour the batter into the prepared pan.
5. Bake for 60-70 minutes, or until a toothpick inserted into the centre comes out clean. Cool cake in the pan for 20 minutes. Then remove and place on a wire rack to cool completely.

Submit your own recipe!