Earl grey tea cake
7
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 12 • Difficulty: Easy
This not-too-sweet cake is flavoured with fragrant Earl Grey tea leaves – mixed right into the batter – as well as floral honey and lemon zest.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Olive Oil
60 ml
Light Brown Sugar
50 g
Honey
70 g
Egg, whole, raw
3 large, raw
0% fat natural Greek yogurt
125 g
Apple sauce
250 g
Semi Skimmed Milk
60 ml
Vanilla Extract
1 teaspoon(s), level
Lemon
½ zest(s) of 1
Tea, All Types
6 bag(s), Earl grey
Wholemeal Flour
100 g
Plain White Flour
100 g
Baking powder
¾ teaspoon(s), level
Bicarbonate of Soda
½ teaspoon(s), level
Salt
½ teaspoon(s)
Icing Sugar
5 g
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a 20cm springform cake tin with cooking spray.
2
Beat together the oil, brown sugar, honey, eggs, yogurt, apple sauce, milk, vanilla and lemon zest for 1-2 minutes until completely combined. Stir in the tea leaves.
3
In a small bowl, stir together the flours, baking powder, bicarbonate of soda, and salt. Using a spatula, fold the flour mixture gently into the egg mixture until just combined, then pour the batter into the prepared cake tin.
4
Bake for 35-40 minutes until a skewer inserted into the centre of the cake comes out clean. Transfer the tin to a wire rack and let the cake cool completely in the tin. Dust with the icing sugar then slice and serve.
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