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Earl grey tea cakes
Earl grey tea cakes
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Moist tea cakes with sweet marmalade icing - Simply perfect!
Ingredients:
  • Melted butter, for greasing
  • 2 Earl Grey tea bags
  • 60ml (1/4 cup) boiling water
  • 80ml (1/3 cup) milk
  • 100g butter, at room temperature
  • 160g (2/3 cup) caster sugar
  • 230g (1 1/2 cups) pure icing sugar
  • 39.60 gm breakfast marmalade
  • 31.50 gm fresh orange juice, approximately
Instructions:
  • Preheat your oven to 180°C. Lightly grease 12 medium (80ml/1/3 cup) muffin pans by brushing them with melted butter.
  • Transfer the tea leaves from the tea bags into a cup, pour in the boiling water, and let it sit for 3 minutes. Mix in the milk and transfer the mixture to a large bowl.
  • Combine butter, eggs, sugar, and flour with the tea mixture. Beat on low speed using electric beaters until just combined. Increase speed to medium and beat until the mixture is pale and creamy (it may appear slightly curdled).
  • Evenly distribute the mixture into the greased pans. Bake in the preheated oven for 20-22 minutes, or until golden and a skewer inserted in the cakes comes out clean. Let it cool for 2-3 minutes before transferring to a wire rack.
  • Make the marmalade icing by mixing the icing sugar and marmalade in a small bowl, then stir in juice until a very thick paste forms.
  • Dip a hot water-dampened teaspoon to effortlessly spread icing over the cooled cakes. Let sit for 15-20 minutes to allow the icing to set.

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