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Author Notes: Every now and then, out of nostalgia I brew a bag of Constant Comment Tea, it was the first tea I ever had. Black tea blended with orange rinds and sweet spices; I’ve outgrown it but will always have a huge soft spot…a pleasant cup of memories.
For sometime I have seen a Constant Comment cake online and decided to tweak it up with chocolate, a personal obsession, and a touch of espresso powder to enhance the chocolate. I then mixed orange zest into the sugar to bring the orange flavor out a little more.
A fun note found online: Ruth Bigelow developed her blend based on a popular recipe from Southern colonial America and reported chatter amongst friends and their guests; “Ruth, your tea caused nothing but constant comment,” gave Mrs. Bigelow a name for her creation!
Makes one 9” springform
- 1/2 cup boiling water
- 5 Bigelow Constant Comment tea bags
- 1 cup sugar
- 1 teaspoon espresso powder (optional)
- 1/2 cup salted butter (1 stick)
- 4 oz. dark chocolate bar or morsels (60 or 70%)
- 3 eggs-lightly beaten
- 1-2/3 cups flour
- 2-1/2 teaspoon baking powder
- Confectioners’ sugar to garnish
- Preheat oven to 350°. Grease a 9” round spring form pan.
- Prepare the following and set aside until needed:
- Combine the boiling water and tea bags in a small saucepan. Heat over medium/low heat until bubbles form around the edge. Remove from heat to let steep & cool 15 minutes. Remove tea bags, squeeze out the liquid.
- With the back of a fork, combine the sugar, espresso powder and orange zest until fragrant. Heat the butter and chocolate until melted. Combine the flour and baking powder.
- In a large mixing bowl, cream the sugar and butter mixtures until smooth.
- Add the eggs and whisk to blend.
- Add the cooled tea whisk until thoroughly combined.
- Add the flour mixture; mix until a smooth batter forms.
- Pour batter into spring form. Bake 30 minutes or until center of cake springs back when touched.
- Cool at least 1/2 hour on a wire rack before removing rim from the spring form.
- Dust top with confectioners’ sugar before cutting and serving.
- Serve with ice cream or whipped cream.
- This recipe was entered in the contest for Your Best Recipe with Tea
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