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Photo of Earl grey tea cake by WW

Earl grey tea cake

Total Time
50 min
20 min
30 min
Tea’s the whole family with the succulent smell of this citrusy aromatic cake baking in the oven.


Skim milk

½ cup(s), (125ml)

Earl grey tea

3 bag(s)

Reduced fat oil spread

70 g

Brown sugar

½ cup(s), (110g)


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


  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.