EARL GREY CAKE
Number Of Ingredients 12
Steps:
- Position your rack in the center of the oven and preheat the oven to 325 degrees. Butter a 10 inch diameter angel food cake pan. Plate the tea bags in a measuring cup. Pour 2/3 cup bioling water over the teabags. Let stand 5 minutes. Remove the tea bags from the water, squeezing any liquid into the measuring cup. Discard the tea bags and let the tea cool to room temperature Puree the marmalade in a food processor until smooth. Set aside. Mix the flour and baking powder in a medium bowl. Set aside. Melt the 8 ounces of bittersweet chocolate in a double boiler (or microwave if you know how) and stir until smooth. Cool the chocolate to room temperature. Using an electric mixer, cream the butter and sugar in a large bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the melted chocolate, marmalade, walnuts, and vanilla. Beat in the flour mixture and the tea alternately into the chocolate mixture in 2 additions each. Do Not Overbeat. Pour the batter into the prepared pan. Bake until a tester inserted into the center of the cake comes out with some moist crumbs attached (about 1 hour and 10 minutes). Transfer the cake pan to a rack and cool for 10 minutes.Using a sharp knife, cut around the cake to loosen it. Turn out the cake onto the rack to cool. The Glaze Bring 1/2 cup whipping cream to a boil in a small sauce pan. remove from heat. Add the 6 ounces of finely chopped bittersweet chocolate and let stand for 2 minutes. Stir until smooth. Cool slightly. Place cake on a platter. Spoon the glaze over the cake, allowing the glaze to drip down the sides. The cake can be made one day ahead. Cover it with a cake dome and store it at room temperature.
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