- 160gm unsalted Butter
- 6 Tsp Lady Grey Loose Tea leaves
- 1/2 cup Caster Sugar
- 2 Eggs
- 1 cup Self Raising Flour
- 50mls Boiling Water
- 3 Tsp Lady Early Grey Tea Leaves
- Juice of 1 Lemon
- 3 Tbs Icing Sugar
This months Sweet Adventure’s blog hop was ‘Tea’. Honestly I was worried. I love drinking tea especially in the new cups and saucers I received from my parents, but a dessert with tea flavouring had me puzzled. I searched cookbooks and the internet high and low to see how I could make tea shine within a dessert. Then one cold morning, if by fate (or a sheer coincidence) my best friend invited me to her mums high tea which she put on for mothers day. There in front of me was an ‘Earl Grey Tea cake with Lemon Syrup’, and it was fantastic (and so was everything else she cooked- Italian Mums know how to please those taste buds!)
I tried a few recipes, which none seemed to have the similar wonderful taste of my first try. So in the end I combine a few recipes together and got one that seems to taste pretty damn fine.
WOODEN SPOON RATING:
NOW FOR THE RECIPE:
Preheat the oven to 180 degrees.
1. Place butter in a small saucepan over low heat. When approx half the butter is melted add the tea leaves. Continue cooking on low heat, stirring regularly ensuring the butter doesn’t burn.
2.After 5 mins take the butter off the heat and allow to cool for about 10 mins. Once cool pass the leaves through a fine sieve. It will smell amazing at this point!
3.Combine the butter and sugar in a mix-master on high until the sugar is dissolved. Add eggs and beat until combined. (the mixture will actually look like its curdled- don’t worry this is normal.)
4. Then add the flour and beat for a further minute or until combined.
Pour the mixture into a greased loaf tin and bake for 30 mins
5. Place 3 tsps of Lady Earl Grey tea leaves in approx 50mls of boiling water. Stand for 5 mins then strain.
6. Heat the lemon juice in the microwave for 30 seconds. Add the icing sugar and tea and stir to combine
7. Drizzle the sauce over the cake (whilst in the tin) then turn out on to a bread board and slice to serve
I like to reserve some sauce to serve on the side.
To Jazz up the cake top with candied lemons (you can find the recipe here)
Voila: Serve with a cup of tea and enjoy.
– I used Lady Earl Grey tea which isn’t a strong flavoured tea. If you are substituting tea I would use less tea leaves as the taste may become too overpowering.
– I wouldn’t recommend Pouring the Syrup until ready to serve as this can spoil the cake making it soggy and hard to serve at a latter period.