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EARL GREY TEA CAKES

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Serves: makes 12

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This little recipe is for Ellen and her tea party.

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Ingredients

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  • 2 earl grey tea bags
  • butter (for greasing)
  • 60 ml boiling water
  • 80 ml milk
  • 100 grams unsalted butter (at room temperature)
  • 2 eggs
  • 160 grams caster sugar
  • 190 grams self-raising flour
  • 230 grams icing sugar
  • 1 ½ teaspoons breakfast marmalade
  • 1 ½ teaspoons orange juice

Method

  1. Preheat oven to 180C
  2. Brush 12 medium muffin pans with melted butter to lightly grease
  3. Empty the tea leaves from the tea bags into a cup and add the boiling water
  4. Set aside for 3 minutes
  5. Stir in the milk and then transfer to a large bowl
  6. Add the butter, eggs, sugar and flour to the tea mixture
  7. Use electric beaters on low speed to beat until just combined
  8. Increase speed to medium and beat until the mixture is pale and creamy (the mixture may look slightly curdled)
  9. Spoon the mixture evenly into the greased pans
  10. Bake in a preheated oven for 20-22 minutes or until golden and a skewer inserted in the cakes comes out clean
  11. Remove from the oven and set aside for 2-3 minutes before turning onto a wire rack to cool
  12. Meanwhile, to make the marmalade icing, combine the icing sugar and marmalade in a small bowl
  13. Add enough juice to make a very thick past
  14. Use a teaspoon dipped in hot water to spread the icing over the tops of the cooled cakes
  15. Set aside for 15-20 minutes to allow the icing to set
  16. Enjoy with a cup of tea

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