This week was a simple cake. Tried this recipe from aprettylifeinthesuburbs which used Lady Grey tea despite calling the recipe Earl Grey. I've converted the measurements to metric because I no longer trust cups and tsp measurements which can go horribly wrong! Converted using King Arthur Baking.
Ingredients
½ C butter (softened)
1 C sugar (198g)
2 eggs
½ tsp vanilla
2 C (240g) flour
4 tsp baking powder
1 C milk (236ml, 227g)
2 teabags of chosen tea (I used Lady Grey)
Icing sugar to dust
Method
1. Prepare a Bundt tin with goop and dusted with flour.
2. Heat 1 cup of milk and steep teabags for 10 minutes. Let cool and discard teabags.
3. Cream butter and sugar.
4. Add eggs one at a time and beat until incorporated.
5. Add vanilla and mix well.
6. In a separate bowl, combine flour with baking powder.
7. To the creamed butter, add ⅓ flour followed by ½ tea milk and repeat until all combined.
8. Pour/spoon into Bundt and push the batter away from the centre funnel to the rim to avoid peaking.
9. Bake at 177 deg C (350 deg F) until baked and skewer inserted comes out clean.
10. Put pan on cooling rack for 10 minutes. Invert the cooling lack onto the pan and tightly clamp it on. Invert and allow cake to completely cool on the cooling rack.
11. Dust with icing sugar if using.
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