Earl Grey Tea Cake

Welcome to another episode of Teatime Treats - a short upload from me every Wednesday to help get us through the mid-week slump!

In today's episode I am going to share with you a delicious but easy recipe for Earl Grey Tea Cake

Ingredients
1½ tbsp good-quality loose-leaf Earl Grey tea
200g plain flour
½ tsp bicarbonate of soda
120g butter
330g caster sugar
3 large eggs
120ml buttermilk

For the Icing
200g icing sugar
3 tablespoons of butter
A teaspoon of fresh lemon juice
A splash of earl grey tea - cooled

Preheat the oven to 180ºC/fan 160ºC/gas mark 4. Grease and line a 900g loaf tin.
Use a pestle and mortar to grind the tea leaves to a fine powder.
Sift the ground tea, flour and bicarbonate of soda into a bowl and set aside
Beat the butter and sugar using a wooden spoon or electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition, and adding a tablespoon of the flour with the final egg to help prevent curdling
Fold in one-third of the flour mixture until thoroughly combined.
Add half the buttermilk and mix well. Repeat with half the remaining flour, then add the remaining buttermilk and the vanilla extract
Mix well before adding the last of the flour and combining thoroughly.
Pour the mixture into the tin and spread out evenly. Bake the cake for 45–50 minutes, until golden brown and springy to the touch. Leave to cool in the tin for 10 minutes then turn out on to a wire rack to cool completely.
Once the cake is cool, make the icing. Sift the icing sugar into a bowl and add the butter. Mix well and then add the lemon juice and earl grey tea. Mix until smooth and glossy.
Once the cake is fully cool - ice and sprinkle with lemon zest.

Recipe adapted from Woman & Home Magazine

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