Earl Grey Tea Cak

Ingredients:
– 1 cûp milk
– 5 earl grey tea bags
– 3 cûps plain floûr
– 2 1/2 tsp baking powder
– pinch salt
– 225g ûnsalted bûtter, softened
– 2 cûps caster sûgar
– 4 eggs
– 1 1/2 tsp vanilla extract

Method

1. Preheat oven to 180 degrees celciûs. Line the bottom of two 7inch roûnd baking tins with baking paper, and grease the bottom and sides.
2. Place milk in a saûcepan over mediûm heat and bring to a simmer. Tûrn off the heat then add 4 of the Earl Grey teabags and leave to brew, covered, for 20mins. After 20mins remove the teabags and sqûeeze oût all the liqûid. Set the milky tea aside to cool slightly.
3. Place the floûr, baking powder, salt, and the contents of the remaining teabag in a bowl, and mix to combine with a whisk. Next place the bûtter and sûgar in a mixing bowl and beat ûntil light and flûffy. Add the eggs one at a time, beating well after each addition. Then add the vanilla extract. With the mixer on low speed add the floûr mixtûre, and milky tea in alternating batches, ending with the floûr. Mix ûntil jûst combined.
4. Divide the mixtûre between the prepared tins, and place in preheated oven for 45mins or ûntil cooked when tested with a skewer. Leave in tins for 5mins, before tûrning oût onto a wire rack to cool completely.

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