Tea and cake go hand in hand, so it is only natural that tea in a cake works beautifully!
I am very much a classic lover, and tend to stick to English Breakfast Tea with a touch of milk and sugar in the afternoons. On some days, I go for 'builder's tea' as they call it, where the tea is very very strong and more than a splash of milk and maybe even a larger spoonful of sugar goes in.
This cake is very similar to that, but with a little touch of lavender, because, you know, i can't do anything ever straight forward!
The Recipe
8 inch loaf
Ingredients
1 ½ cup flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup soft butter
¾ cup castor sugar
2 eggs
1 tsp vanilla
1 tsp vanilla extract
½ cup milk
2 tea bags of English Breakfast Cake
1 tbsp dried lavender
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup soft butter
¾ cup castor sugar
2 eggs
1 tsp vanilla
1 tsp vanilla extract
½ cup milk
2 tea bags of English Breakfast Cake
1 tbsp dried lavender
Instructions
Preheat the oven at 180C
Grease and flour an 8 inch loaf tin
Warm the milk on low heat with the tea bags and lavender – do not bring to boil. Turn off the heat after the tea colour appears set it aside
In a large mixing bowl, cream the butter and sugar until light and fluffy
Then add the eggs and vanilla and whisk well
Then add the flour, salt, baking powder and baking soda and fold in to combine gently
Pour the infused milk through a strainer into the batter and fold until well combined and no dry pockets
Pour the batter into the loaf tin
Bake for 40 minutes
Remove from the oven and allow to cool completely before flipping out
Sprinkle icing sugar on top before serving
Grease and flour an 8 inch loaf tin
Warm the milk on low heat with the tea bags and lavender – do not bring to boil. Turn off the heat after the tea colour appears set it aside
In a large mixing bowl, cream the butter and sugar until light and fluffy
Then add the eggs and vanilla and whisk well
Then add the flour, salt, baking powder and baking soda and fold in to combine gently
Pour the infused milk through a strainer into the batter and fold until well combined and no dry pockets
Pour the batter into the loaf tin
Bake for 40 minutes
Remove from the oven and allow to cool completely before flipping out
Sprinkle icing sugar on top before serving
