It’s the kind of cake that’s infused with some rather grown up flavours. For me it’s something I’ve read of, seen around the foodie circuit and I’ve always thought ‘Wow!’ As a special treat for some pals at work, I’ve decided that we need cake! You know those kind of crazy weeks (the kind that only get more manic,) somehow you bring out a sweet treat, folks take the time to stop, enjoy and everything seems just a little better…
It’s zesty, it’s buttery and better yet a simple cake made up of those pantry staples that when combined together sing out to your tastebuds. What more can I add aside from, I’m a lady who likes her tea.
Time: 45 mins-1hr
3 earl grey tea bags,
Zest of one lemon and (half juiced)
250g of butter
1.5 cups of caster sugar
1.5 cups of flour
0.25 cups of milk
Icing sugar to serve & a sprinkle of earl grey tea leaves.
You’ll also need a mug and a kettle to begin. Along with a large cake tin, mixing bowl, wooden spoon, measuring cup, wire rack to cool the cake and a sieve.
Steep two of the tea bags in a small cup (or ramekin) for a minimum of ten minutes. If you prefer a stronger brew (or taste) steep for longer, set aside to cool.
Time to grease the cake tin and preheat the oven to 160C or 320 F.
Cream the butter and sugar together in the mixing bowl until light and fluffy. Add the lemon zest and contents of 1 dry tea bag, (you might want to reserve a teaspoon to sprinkle on the cake later on.) Add the flour and baking powder too.