I’m back! My three-exams-in-three-days nightmare ended on Thursday, so now I’m free to bake and blog as much as I please! They went alright, all in all. As it’s first year, I just need to pass – the marks don’t count towards my degree class – so that took some weight off my shoulders. Now I’m just waiting for all of my mates to finish too, which means CAKE and lots of it.
My tea intake always increases exponentially when I’m revising. I found this recipe on one of my favourite baking blogs a little while ago, and it seemed appropriate to mark the end of my exam stress. As a student, I couldn’t justify buying a whole pack of Earl Grey just to use two bags in a cake, so I substituted it for some of my own tea.
I have a small obsession with loose leaf tea. When I was in Australia over Christmas I made sure to visit my fave tea shop, T2, and after much dithering and indecision I walked out with a cute pink teapot and a box of Sydney Breakfast. As the name would suggest, it’s a variation on English Breakfast tea, with hints of bergamot and vanilla.
This was definitely an experiment of a cake. As I was baking it a few of my flatmates came in: ‘You’re putting tea into a cake?’ Really? Yes really. And it works. The tea really comes through, but it’s not overpowering. I decided to cover it in a thin vanilla icing to complement the vanilla flavour in the tea, which worked well too. It’s a very light cake, and the tea gives it a pretty mottled appearance. Moral of the story: I should not be so afraid to experiment. And use more tea when baking!
- 3 tsp loose tea leaves
- 1/4 cup boiling water
- 1/3 cup milk
- 100g butter (at room temperature)
- 2 eggs
- 2/3 cup sugar
- 1 and 1/4 cups self-raising flour
- Icing sugar
- Vanilla extract
- Hot water