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Earl Grey Bergamot Loaf

A recipe for a light and fragrant cake loaf infused with earl grey tea and bergamot oil.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Calories 182kcal
Author Michelle


  • 80 ml whole milk, hot or non-dairy alternative
  • 2 bags Earl grey tea
  • 3 egg whites
  • 3 egg yolks
  • 80 ml avocado oil or neutral vegetable oil
  • 115 g granulated sugar, divided
  • ½ teaspoon culinary bergamot oil
  • 1 zest of lemon or orange (or bergamot) optional, but will be more flavourful
  • ¼ teaspoon cream of tartar or ¼ teaspoon lemon juice
  • 130 g all-purpose flour
  • 50 g almond flour or you can replace with same amount of all-purpose flour
  • ½ teaspoon baking powder
  • pinch sea salt


  • Preheat oven to 350°F/177°C.
  • Line an 8" by 4" loaf pan with parchment paper. Set aside.
  • Pour the milk into a microwave-safe mug. Heat on high for 30-40 seconds until steaming hot.
  • Place Earl grey tea bags into the hot milk and let it steep for 5 minutes.
  • Separate egg whites from the egg yolks and place the egg whites into an clean stand mixer bowl with a whisk attachment. Be sure that the mixer bowl is free from any grease.
  • Place the egg yolks into a large glass bowl. Add in avocado oil, 55g sugar, bergamot oil, and lemon/orange zest. Use a whisk and beat together until combined.
  • While whisking, gradually add the steeped milk tea to the egg yolks.
  • Next, add the all-purpose flour, almond flour, baking powder and salt to the egg yolk mixture and fold with a spatula until just combined. Set aside.
  • Beat the egg whites using the stand mixer whisk attachment on low speed.
  • Once bubbles form, add the cream of tartar (or lemon juice) and gradually increase the speed.
  • Gradually add the remaining 60g sugar and beat until the meringue becomes shiny and stiff.
  • Fold in about ⅓rd of the egg whites into the flour mixture. The batter will appear quite thick. Then fold in the rest of the egg whites in thirds until no white streaks remain.
  • Transfer the batter into the prepared loaf pan.
  • Give the pan a few taps to release any trapped air bubbles.
  • Bake at 350°F/177°C for 50-55 minutes, or until a toothpick inserted comes out clean.
  • Cool in the pan for 10-15 minutes before transferring to a wire rack to completely cool.
  • Serve with tea and store in an airtight container at room temperature for up to 3 days.


Calories: 182kcal | Carbohydrates: 19g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 36mg | Potassium: 48mg | Fiber: 1g | Sugar: 10g | Vitamin A: 76IU | Calcium: 34mg | Iron: 1mg