Earl Grey, Lemon, and Fruit Cakes
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.
Makes 6
Hands-on Time 50 minutes (plus overnight for soaking the fruit)
Baking Time 20 minutes
Ingredients
2 tbsp loose leaf Earl Grey tea (divided)
200g raisins and currants
3 tbsp plain flour (for dusting)
140g caster sugar (divided)
90g unsalted butter (softened)
1 large egg
140g self-raising flour (sieved)
1 lemon
150g icing sugar
Equipment
Saucepan
Small sieve
Measuring jug
Clingfilm
Bundtlette tin (6 moulds)
Pastry brush
2 microwaveable bowls
Microwave
Wooden spoon
Food processor or coffee grinder
Large bowl
Spatula
Micro-grater
Spoon
Cake tester or skewer
Hand juicer
Small whisk
Mixing bowl
Piping bag with fine circular nozzle
Method
1. Prepare the tea-soaked fruit
Boil 170ml water with ½ tbsp tea leaves. Steep for 15 minutes, then strain 140ml 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 bundtlette tin.
Dust each mould with ½ 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 ½ tbsp tea leaves with 70g sugar in a food processor until fine. Add to a large bowl.
Pulse another 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 egg.
Fold in the self-raising flour, then add the soaked fruit and tea. Mix until combined.
Grate half the lemon zest into the batter and fold in. Grate the remaining zest into the coarse tea mixture and mix gently.
4. Bake the cakes
Divide the batter evenly among the moulds, smoothing the tops.
Bake on the middle shelf for 20 minutes or until a cake tester comes out clean.
5. Make the tea syrup
While the cakes bake, 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 cakes and spoon the syrup over them, avoiding tea leaves.
6. Cool and decorate
Cool the cakes in the tin for 30 minutes, then invert onto a wire rack.
Mix the icing sugar with 1 tbsp lemon juice, adding more juice (1 tsp at a time) until thick but not runny.
Pipe the icing along the creases of each cake. Sprinkle with the lemon-infused tea mixture.
Enjoy!