Earl grey tea cake
Tea’s the whole family with the succulent smell of this citrusy aromatic cake baking in the oven.
½ cup(s), (125ml)
Earl grey tea
Reduced fat oil spread
½ cup(s), (110g)
Vanilla bean extract
White self-raising flour
1¼ cup(s), (185g)
½ cup(s), (60g)
- 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.
- 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.
- 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.
- 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.