Our Farm Blog

Wednesday, 10 July 2013

Tea is not just for drinking!

Here in the Williamson Tea office, we're rather partial to accompanying our cup of Traditional Afternoon with a slice of cake and after many trials (not that anyone was complaining!) we found this recipe hits just the spot;

Earl Grey and Lemon Cake

150g Plain flour with ⅛tsp Baking powder well sifted.
150g Butter, softened
130g Icing Sugar
½ tbsp Glucose
3 Medium Eggs
Two pinches of salt
5g Williamson Fine Teas' Earl Grey Tea from 2 tea bags
15g Ground almond
1 tbsp Fresh whole milk
Lemon zest from 1 large lemon

  • Preheat oven to 170C. Line a loaf tin with parchment paper.
  • Beat butter, icing sugar and glucose together until light and very fluffy. Gradually add eggs and beat well, then add salt, tea dust, ground almonds, lemon zest and milk. Mix well.
  • Add flour mixture and fold through completely using a spatula. The surface of the batter should be glossy and smooth.
  • Pour the batter into prepared loaf tin and bake for 50 minutes or until a skewer inserted into the center of the cake comes out clean. 
  • Whilst the cake is baking make the lemon syrup by adding 50g sugar to 100g of very hot water, stir well and add 2 tbsp lemon juice, mix well again and set aside.
  • When the cake is baked, remove it from the oven and place onto a wire rack and peeling away the parchment paper. 
  • To finish brush the cake with lemon syrup whilst still warm.