Earl grey tea pound cake

donna hay - - Inspired Earl Grey -

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

2 eggs

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.