Mini Earl Grey Loaf Cakes

These pretty cakes are delicately fragranced with Earl Grey tea.

Hands-on time 20min, plus infusing, cooling and setting. Cooking time about 25min. Makes 8 FOR THE CAKES

 100ml whole milk

 3tbsp loose leaf Earl Grey tea

 175g unsalted butter, softened

 175g light brown soft sugar

 3 medium eggs, beaten

 175g self-raising flour  1/2tsp baking powder

 1/2tsp ground ginger

TO DECORATE

 1tbsp whole milk

 1tsp loose leaf Earl Grey tea

 75g icing sugar

 Small handful edible dried rose petals, optional

YOU WILL ALSO NEED

 8 mini loaf cases, available from Amazon and baking stores

1 Preheat oven to 180°C (160°C fan) mark 4 and arrange 8 mini loaf cases on a large baking tray. For the cakes, in a small pan, heat the milk and tea until steaming. Remove from heat and leave to infuse for 20min.

2 In a large bowl using a handheld electric whisk, beat the butter and sugar until pale and fluffy, about 4min. Gradually beat in the eggs. Next, strain in the infused milk, pressing the tea leaves against the sieve with a spoon to extract as much flavour and liquid as possible. Discard the leaves. Add flour, baking powder, ginger and a pinch of fine salt; gently beat until just combined.

3 Divide evenly between the loaf cases, filling each no more than halfway. Bake for 20-25min, or until a skewer inserted into the centre comes out clean. Transfer to a wire rack (in cases); cool completely.

4 To decorate, in a small pan, heat the milk and tea until steaming. Set aside to infuse for 10min. Sift the icing sugar into a medium bowl, then strain in the infused milk, pressing and discarding the tea leaves as before. Mix to make a smooth icing, then pipe, spoon or spread over the cooled cakes. Scatter over rose petals, if using. Allow icing to set before serving.

PER CAKE 404cals, 6g protein, 21g fat (12g saturates), 48g carbs (31g total sugars), 1g fibre

TO STORE Keep in an airtight container at room temperature for up to 3 days.