English Breakfast Tea Cake

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Prep 8 inch loaf

Tea and cake go hand in hand, so it is only natural that tea in a cake works beautifully!

I am very much a classic lover, and tend to stick to English Breakfast Tea with a touch of milk and sugar in the afternoons. On some days, I go for 'builder's tea' as they call it, where the tea is very very strong and more than a splash of milk and maybe even a larger spoonful of sugar goes in.

This cake is very similar to that, but with a little touch of lavender, because, you know, i can't do anything ever straight forward!

INSTRUCTIONS

1 Preheat the oven at 180C

2 Grease and flour an 8 inch loaf tin

3 Warm the milk on low heat with the tea bags and lavender – do not bring to boil. Turn off the heat after the tea colour appears set it aside

4 In a large mixing bowl, cream the butter and sugar until light and fluffy

5 Then add the eggs and vanilla and whisk well

6 Then add the flour, salt, baking powder and baking soda and fold in to combine gently

7 Pour the infused milk through a strainer into the batter and fold until well combined and no dry pockets

8 Pour the batter into the loaf tin

9 Bake for 40 minutes

10 Remove from the oven and allow to cool completely before flipping out

11 Sprinkle icing sugar on top before serving

ingredients

1 ½ cup flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup soft butter
¾ cup castor sugar
2 eggs
1 tsp vanilla
1 tsp vanilla extract
½ cup milk
2 tea bags of English Breakfast Cake
1 tbsp dried lavender

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