Earl Grey, Lemon, and Fruit Bundt Cake
As a self-confessed tea addict, I’ve gone from drinking tea to baking with it. This recipe combines Earl Grey, lemon, and fruit cake for a delightful afternoon tea experience.
Serves 12
Hands-on Time 50 minutes (plus overnight for soaking the fruit)
Baking Time 40 minutes
Ingredients
250ml water
3 tbsp loose leaf Earl Grey tea
330g raisins and currants
3 tbsp plain flour
180g caster sugar (divided)
130g unsalted butter (softened)
2 medium eggs
220g self-raising flour (sieved)
1 lemon
150g icing sugar
Equipment
Saucepan
Small sieve
Measuring jug
Clingfilm
Bundt tin
Pastry brush
2 Small bowls, microwaveable
Microwave
Wooden spoon
Food processor / coffee grinder
Large bowl
Spatula
Micro-grater
Spoon
Cake tester / skewer
Hand juicer
Small whisk
Mixing bowl
Disposable piping bag
Scissors
Method
1. Prepare the tea-soaked fruit
Boil 250ml water with 1 tbsp tea leaves. Steep for 15 minutes, then strain 220ml of tea into a jug.
Add the raisins and currants to the tea, cover with clingfilm, and refrigerate overnight.
2. Prepare the tin
Melt 20g butter in the microwave and brush it into every crevice of the bundt tin.
Dust the tin with 3 tbsp plain flour, tapping out the excess.
3. Make the cake batter
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Grind 1 tbsp tea leaves with 110g sugar in a food processor until fine. Add to a large bowl.
Pulse ½ tbsp tea leaves until coarse and set aside in a small bowl.
Cream the remaining butter and tea-sugar mixture in the large bowl. Beat in the eggs.
Fold in the self-raising flour, then add the soaked fruit and tea. Mix until combined.
Grate three-quarters of the lemon zest into the batter and fold in. Grate the remaining zest into the coarse tea mixture and mix gently.
4. Bake the cake
Spoon the batter into the prepared tin, pressing gently to remove air pockets.
Bake on the middle shelf for 40 minutes or until a cake tester comes out clean.
5. Make the tea syrup
While the cake bakes, combine 100ml water, 70g sugar, and ½ tbsp tea leaves in a saucepan. Dissolve the sugar, bring to a boil, then remove from heat.
Prick the baked cake and spoon the syrup over it, avoiding tea leaves.
6. Cool and decorate
Cool the cake in the tin for 30 minutes, then invert onto a wire rack.
Mix the icing sugar with 2 tbsp lemon juice, adding more juice (1 tsp at a time) until thick but not runny.
Pipe the icing along the creases of the cake. Sprinkle with the lemon-infused tea mixture.
Enjoy!