I don’t own a teapot.
That said, I’ve picked up plenty of useful skills along the way: how to address a formal letter to the Italian Consulate in New York, how simmering a pan with water and baking soda removes stubborn sauce stains, and how to bake alcohol into desserts for the best party trick imaginable.
Still, there’s something about having a teapot of your own that feels like a milestone. Maybe it’s my Scottish roots — in my family, tea is taken seriously. Freshly brewed tea, poured from a royal-blue teapot and finished with milk and sugar, is a small tradition that feels comforting and right.
Part of the enjoyment comes from the ritual and the accessories: fancy cups and saucers, tiny spoons, lidded sugar bowls and little creamers. The charm of a tea party is as much about those delicate details as it is about the tea itself. My mom even owns a tiny lemon-shaped sponge that fits over the teapot spout to catch drips — a practical yet oddly elegant solution to avoid tea rings on the table.
I’ve collected small spoons, so I’m ready when a teapot finally joins my kitchen. For now, though, I’m content to bake with tea and enjoy it by the cup.
This everyday, not-too-sweet loaf cake begins with black tea steeped in milk. The brewed tea infuses the batter with floral, citrusy notes, and stirring in yogurt keeps the cake moist and tender. A scattering of toasted sliced almonds adds a pleasant crunch on top.
Serve slices warm for breakfast, an afternoon snack, or a late-night treat when the house is quiet. It’s simple, comforting, and perfect for those moments when you want something a little special without fuss.
Earl Grey Almond Yogurt Cake
Makes one 8×4 loaf
3 bags (6 grams) Earl Grey tea leaves
1/4 cup (60 ml) milk
1 1/4 cup (156 grams) all-purpose flour
1 cup (100 grams) almond flour
2 teaspoons (9 grams) baking powder
1 teaspoon (2 grams) salt
1 cup (215 grams) sugar
zest and juice of one lemon
1/4 cup (60 ml) vegetable oil
2/3 cup (160 grams) plain yogurt
1/2 teaspoon (2.5 ml) vanilla extract
2 eggs
1/4 cup (22 grams) sliced almonds, toasted
Preheat the oven to 350°F (175°C). Butter an 8×4-inch loaf pan, line it with parchment paper, and butter the parchment. Set aside.
In a small saucepan combine the milk and the tea leaves (if using tea bags, snip them open and add the leaves directly). Heat over low, stirring occasionally, until the milk is warm and fragrant and the tea has begun to steep. Remove from heat and let the flavors infuse while you prepare the rest.
In a medium bowl whisk together the all-purpose flour, almond flour, baking powder, salt, sugar, and lemon zest. In a separate bowl or liquid measuring cup whisk together the oil, yogurt, lemon juice, and vanilla until combined. Stir in the warm milk and tea leaves. Beat the eggs lightly in a small bowl, then add them to the yogurt mixture and whisk until smooth.
Pour the wet ingredients into the dry ingredients and mix just until combined, using several quick strokes to avoid overmixing. Pour the batter into the prepared loaf pan and sprinkle the top with the toasted sliced almonds. Bake 45–50 minutes, or until a tester inserted in the center comes out clean. Cool completely on a wire rack before slicing.
