Earl grey tea pound cake
½ cup (80g) sultanas
3 teaspoons earl grey tea leaves
1 cup (250ml) boiling water
1½ cups (225g) plain (all-purpose) flour 1 teaspoon baking powder
120g unsalted butter, chopped and softened 1 tablespoon finely grated lemon rind
1 cup (220g) caster (superfine) sugar
½ cup (125ml) milk
1 teaspoon earl grey tea leaves, extra icing
1 cup (175g) brown (light brown) sugar 1½ tablespoons water Preheat oven to 160°C (325°F). Place the sultanas, tea and boiling water in a heatproof bowl and set aside for 10 minutes. Drain well and set aside. Sift the flour and baking powder into a bowl and set aside. Place the butter, lemon rind and sugar in the bowl of a stand mixer and beat for 5–6 minutes or until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce speed to low and alternately add the flour mixture and milk. Add the sultana mixture and mix until just combined.
Spoon the mixture into a lightly greased 9 x 25 x 10.5cm (2.75-litre-capacity) loaf tin lined with non-stick baking paper. Cook for 60–65 minutes or until cooked when tested with a skewer. Allow to cool in the tin completely.
To make the icing, place the sugar and water in a small bowl and mix to combine. Remove the cake from the tin and spoon over the icing. Top with extra tea leaves to serve. SERVES 8–10.