So, it’s been a while… I believe that something happens to me in some seasonal way around this time every year. Apart from my allergies and the fact that I have been struggling to create new content, I am fine 🙂

Speaking of allergies, this recipe contains a cinnamon & vanilla infused honey, which is known to keep spring allergies at bay. My recent obsession with Earl Grey tea has also led me to include it in my list of ingredients for this epic, buttery and aromatic cake.

• Ingredients:
  • 115g butter
  • 190g granulated white sugar
  • 2 eggs
  • 125ml hot milk
  • 1 tea bag of Earl Grey tea
  • 180g AP flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 Tbsp of honey (I used Bare Honey’s cinnamon & vanilla infused)
• Method:
  1. First start by cutting open the tea bag and emptying the tea into the hot milk. Leave it to infuse while you work on the rest of the batter.
  2. Whisk the butter and sugar together until the mixture becomes pale and the sugar has dissolved.
  3. Add the eggs, one at a time and whisk in between until you get a smooth homogeneous batter.
  4. Drop in a third of the dry ingredient mix (flour, baking powder, baking soda and salt) and whisk the batter again.
  5. Add half of the milk tea mixture and whisk. Then proceed to add another third of the dry ingredients. Whisk. And finally add the rest of the milk and the dry ingredients and whisk again but only for a few seconds, so as not to overmix.
  6. Add the honey to the batter and fold it in. Some streaks of honey and/flour are okay. You don’t want it completely smooth and runny.
  7. Pour the batter into a cake tin and bake for 20 minutes at 175°C, then lower the temperature to 160°C and bake for 30 more minutes.
  8. Let the cake cool for 10 minutes, then unmold it and drizzle with some extra honey over the top
  9. Indulge!