Tea cake cel­e­brates Bell’s 120th mile­stone

Havelock North Village Press - - News | Your Service Professionals -

New Zealand’s iconic Bell Tea has been brew­ing a great tast­ing cuppa for over 120 years! This his­toric brand has been a pantry sta­ple in Kiwi homes since it was founded by Nor­man Harper Bell in 1898. To cel­e­brate this mile­stone, Bell Tea part­nered with The Caker to cre­ate a spe­cial Milk, Honey and Tea Cake — in­fused with Bell Orig­i­nal tea, the brew that started it all.


For the cake:

■ 3⁄4 cup whole milk

■ 3 Bell Orig­i­nal Tea bags

■ 100g brown sugar

■ 100g honey

■ 150g but­ter, soft­ened

■ 1 tsp vanilla ex­tract

■ 3 free range eggs

■ 150g plain or spelt flour

■ 50g ground al­monds

■ 2 tsp bak­ing pow­der

■ 2 tsp cin­na­mon

■ Pinch sea salt

■ Con­tents of one Bell Orig­i­nal Tea bag For the Bell Orig­i­nal Tea in­fused cream cheese ic­ing:

■ 150g but­ter, soft­ened

■ 2 cups ic­ing sugar

■ 100g cream cheese

■ 1 tsp vanilla ex­tract

For the dec­o­ra­tions:

■ 2 Tbsp crum­bled freeze-dried rasp­ber­ries

■ 2 Tbsp toasted co­conut flakes

■ 2 Tbsp toasted oat crum­ble

■ A few fresh spray rose buds


Pre­heat the oven to 170C. Line a 20cm cake tin with bak­ing paper.

First, in a small saucepan, heat the milk un­til bub­bles start to ap­pear on the sur­face. Take off the heat, add in the 3 tea bags and leave them to steep into the milk while you make the cake.

In the bowl of a stand mixer, beat the sugar, honey, but­ter and vanilla un­til pale, light and fluffy. Add the eggs one at a time, beat­ing be­tween each ad­di­tion.

Grad­u­ally fold through the flour, ground al­monds, bak­ing pow­der, cin­na­mon and salt. Stop your mixer once ev­ery­thing is just com­bined, be­ing care­ful not to over­mix.

Fi­nally, fold through 1⁄2 cup of the tea in­fused milk (leav­ing the re­main­ing 1⁄4 cup of the milk for the ic­ing) and 3⁄4 of the con­tents from a ripped open tea bag (leav­ing the re­main­ing 1⁄4 of the leaves for the ic­ing).

Spoon the bat­ter into the pre­pared tin and spread out to the sides.

Bake for about 40 min­utes or un­til springy to the touch and a skewer in­serted in the cen­tre comes out clean. Al­low the cake to cool in its tin be­fore turn­ing out onto a cool­ing rack.

Mean­while make the ic­ing. In the bowl of an elec­tric mixer, beat the but­ter by it­self un­til smooth. Add the ic­ing sugar and beat on high un­til se­ri­ously light and fluffy. Grad­u­ally add the cream cheese, fol­lowed by the vanilla.

The ic­ing should be smooth, creamy and thick. Fi­nally fold through the 1⁄4 cup of tea in­fused milk and the re­main­der of the tea bag con­tents.

Once the cake is fully cooled, neatly ice the top of the cake and dec­o­rate as de­sired.

Serve at room tem­per­a­ture.

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