Earl Grey Tea Cake
Light, zesty and just sweet enough - perfect for school holiday snacks!
- 1/2 cup milk
- Planet Organic Earl Grey loose leaf tea (you may want to put the tea through a food processor/ crush it with a mortar & pestle to make it into more of a dust).
- 1/2 cup butter, melted and cooled
- 2 tbsp honey
- 3/4 cup sugar
- 2 eggs
- 1 1/2 cups plain flour
- 1/3 tsp salt
- 1 tsp baking powder
- zest of 1 lemon or lime
- 3 tbsp sugar
- 1 tbsp honey
- 1/4 cup hot water
- 3 tbsp lemon or lime juice
- On low heat, heat the milk in a small saucepan (you want it to be hot to touch but not simmering or boiling) remove from heat and then steep 2 heaped tsps. of Earl grey loose leaf tea in the hot milk for half an hour.
- Preheat oven to 180°C. Grease or line a 9 x 5 inch loaf pan.
- If your honey is semi-soild, melt together with the butter. Using an electric mixer beat together butter, honey and sugar. Add eggs one at a time and beat well after each addition. If you don't have an electric mixer, whisking will do fine - the cake will still be delicious, just more dense.
- Add flour, salt and baking powder and mix until combined.
- Pour milk and tea leaves into a bowl, add in zest and mix until well incorporated.
- Fill batter into prepared pan and bake for about 1 hour until a toothpick inserted in the centre comes out clean. If the top is browning too quickly, cover with aluminium foil towards the end of baking time
- Combine all ingredients for the syrup and set aside. Let the loaf cake cool in the pan for 10 minutes, then remove from pan and place on a wire rack. Poke holes into the top and brush syrup on while still warm.
- Store any leftover syrup in a glass jar in the fridge. A couple of teaspoons of syrup make a great addition to a cup of brewed tea.
- Let the loaf cool at room temperature before slicing into it.
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