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!
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
In This Recipe
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.