Earl Grey and sultana cake

Recipe from: 12/1/1997 12:00:00 AM
Ingredients 10
Servings 0
Time 15 minutes plus soaking time

Ingredients

  • 350
    g
    sultanas
  • 30
    ml
    Earl Grey tea leaves
  • 300
    ml
    boiling water
  • 225
    g
    softened butter
  • 225
    g
    castor sugar
  • 3
    large eggs
  • 350
    g
    cake flour
  • 5
    ml
    baking powder
  • 5
    ml
    Earl Grey tea leaves
  • 30
    ml
    soft brown sugar
 

Method

2 hours 15 minutes
 
1. Place the sultanas in a saucepan. Infuse the tea leaves in the boiling water and strain 225 ml of tea into the pan. Bring to the boil, cover and simmer for 3 minutes. Turn off the heat and leave the sultanas and tea to cool for about 2 hours, keeping the pan covered. 2. Beat the butter and sugar together until light. Add eggs, one at a time. Beat until well combined. Stir in the sultanas and tea. 3. Fold in the flour, baking powder and dry tea leaves. Spoon mixture into a greased and lined 18 cm square cake tin and bake in a preheated oven at 170 ºC for 1 1/2 hours. 4. Remove from the oven and sprinkle the brown sugar over the top. Return to the oven for a further 30 to 45 minutes or until a skewer inserted into the centre of the cake comes out clean. 5. Remove cake from the tin and leave to cool on a wire rack. Remove the lining paper before serving. The cake will keep in an airtight container for 2 weeks. Makes an 18 cm square cake.
 

Read more on: bake  |  fruit
 

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