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Topic: Buttery chestnut earl grey cake  (Read 882 times)
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yujai
« on: March 04, 2010 11:19:37 PM »

Last week, I had a sudden crave for buttery buttery pound cake (also due to the butter is going to expire soon ;p). With some freshly made marron glac in my fridge, it has to be a chestnut buttery cake. Since I am a sucker of new combination, I wanted to try a new variation. I was looking around in the pantry for inspiration, and the box of earl grey on the top shelf summoned me!



This cake, oh my, it's fragrant and delicious! First you taste the fragrant earl grey blends with the liquor flavour, then comes in the nutty chestnut and finally the buttery texture. You got to try it!

It tasted the best after a day or so sitting in the refrigerator to allow the liquor flavour sinks in.

Recipe + more photo @ here
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Rinoa1024
« Reply #1 on: March 05, 2010 12:17:43 AM »

This looks and sounds sooooo tasty.  I spent the last hour drooling over your past posts on Craftster and your blog.  So much beautiful food and wonderful photography showcasing said food! *_*  Unfortunately, I am a very inexperienced baker so I will have to suffer these cravings for buns, cakes, and cookies until I go to a Chinese bakery or work up the guts to follow one of your recipes, whichever comes first. Tongue
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anjapiranja
« Reply #2 on: March 05, 2010 01:55:40 AM »

woah,this looks soo yummy! think i'm going to try this one.thanks for sharing Smiley
« Last Edit: March 05, 2010 01:56:05 AM by anjapiranja » THIS ROCKS   Logged
queensqueeze
« Reply #3 on: March 05, 2010 03:19:33 AM »

I've used teas in cakes before but always brewed as a liquid, never the leaves. I will be trying this one for sure, thanks!
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« Reply #4 on: March 05, 2010 05:31:26 AM »

That looks and sounds amazing.
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« Reply #5 on: March 05, 2010 07:52:54 PM »

that looks wonderful. thanks for sharing the recipe!
-eula
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« Reply #6 on: March 05, 2010 09:09:07 PM »

i'm such a sucker for earl grey. that and chestnuts together, mmmm. i'm glad you put the recipe in too, i was just wondering how you got the tea in. i was thinking infused and those little spots were poppyseeds or something.
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