3 sweet treats for tea lovers
3 sweet treats for tea lovers
Calling all tea lovers! These scrumptiously sweet recipes made using Nerada’s Aussie-grown black tea are what sweet tea dreams are made of.
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 Nerada Organics Chai Tea Bags
- 60mL milk
- 200g dark chocolate, chopped
- 150g butter, diced
- 150g caster sugar
- 5 eggs, separated
- 150g almond meal
- ½ tsp ground cardamom
- Cocoa (optional), for dusting
Method
- Preheat the oven to 170˚C (150˚C fan-forced). Grease and line a 20cm springform cake tin with baking paper.
- Place the chai tea bags and milk in a small saucepan. Slowly bring to the boil, then turn off the heat and allow to steep for 10 mins, then strain. Discard the tea bags.
- Place the chocolate, butter and sugar in a heatproof bowl over a saucepan of simmering water. Stir through the strained chai milk until melted and smooth.
- Whisk the egg yolks until pale and fluffy. Clean the beaters and then whisk the egg whites in a separate clean bowl until soft peaks form.
- Fold the egg yolks into the chocolate mixture, then fold in the almond meal and cardamom until combined.
- Gently fold the egg whites into the chocolate-almond mixture, then pour into prepared cake tin.
- Bake for 40–50 mins. Stand for 10 mins (or more) in the tin, then remove from tin and cool completely on a wire tray.
- Serve dusted with cocoa, if desired.
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