Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Join now
Photo of Earl grey tea cake by WW

Earl grey tea cake

7
Points®
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
10
Difficulty
Moderate
Tea’s the whole family with the succulent smell of this citrusy aromatic cake baking in the oven.

Ingredients

Skim milk

½ cup(s), (125ml)

Earl grey tea

3 bag(s)

Reduced fat oil spread

70 g

Brown sugar

½ cup(s), (110g)

Egg(s)

1 medium

Vanilla bean extract

2 tsp

White self-raising flour

1¼ cup(s), (185g)

Almond meal

½ cup(s), (60g)

Icing sugar

2 tsp

Instructions

  1. Heat the milk in a small saucepan over medium heat until almost simmering. Remove from heat. Add tea bags and stand for 10 minutes. Squeeze tea bags into milk. Discard tea bags. Cool.
  2. Meanwhile, preheat oven to 180°C. Lightly spray a 20cm (base measurement) round cake tin with oil. Line the base and side with baking paper.
  3. Using electric beaters, beat the spread, brown sugar, egg and vanilla until light and fluffy. Stir in the sifted flour, almond meal and infused milk.
  4. Spoon mixture into the prepared pan. Smooth the top. Bake for 25-30 mins or until a skewer inserted in the centre of the cake comes out clean. Stand the cake in tin for 5 minutes. Transfer to a wire rack to cool. Dust with sifted icing sugar. Serve.

You might like

You might like