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Earl Grey Tea Cakes

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This little recipe is for Ellen and her tea party.

This little recipe is for Ellen and her tea party.

Ingredients

Serves: makes 12

Metric Cups
  • 2 earl grey tea bags
  • butter (for greasing)
  • 60 millilitres boiling water
  • 80 millilitres milk
  • 100 grams unsalted butter (at room temperature)
  • 2 eggs
  • 160 grams caster sugar
  • 190 grams self-raising flour
  • 230 grams icing sugar
  • 1½ teaspoons breakfast marmalade
  • 1½ teaspoons orange juice
  • 2 earl grey tea bags
  • butter (for greasing)
  • ¼ cup boiling water
  • ⅓ cup milk
  • 4 ounces unsalted butter (at room temperature)
  • 2 eggs
  • ⅔ cup superfine sugar
  • 1¼ cups self-raising flour
  • 1½ cups confectioners' sugar
  • 1½ teaspoons breakfast marmalade
  • 1½ teaspoons orange juice

Method

Earl Grey Tea Cakes is a community recipe submitted by cupcake girl and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

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