Earl Grey and lemon mini loaf cakes

makes 8
1 hour 15 minutes

Ingredients

  • 125ml of milk
  • 4 Earl Grey tea bags
  • 115g of unsalted butter, soft
  • 225g of granulated sugar
  • 2 large eggs
  • 125g of self-raising flour
  • 125g of plain flour
  • 1/2 lemon, juice and zest of
  • 200g of icing sugar
  • sugar flowers, optional

Method

1
To begin, place the milk in a small saucepan and bring to a simmer. Take it off the heat and immerse the Earl Grey tea bags in the hot milk. Cover the pan and set aside for 40 minutes
2
Squeeze the teabags out of the liquid and set aside to cool some more
3
Preheat the oven to 180°C/gas mark 4. Grease and line 8 mini loaf tins with a strip of baking paper along the base
4
Cream the butter and sugar together using an electric whisk or free standing mixer with a paddle attachment. It takes a while – about 10 minutes and you’ll need to scrape down the sides of the bowl from time to time
5
When it’s light and fluffy add the eggs one by one and mix well. Add half of the flour and half of the tea-infused milk and mix until combined. Add the rest of the flour and milk and mix until there are no traces of flour in the bowl
6
Divide the mixture between the mini loaf tins. They should be approximately two thirds full
7
Bake them for 25 minutes until golden brown. To check that they are cooked all the way through, insert a cocktail stick into the centre of each one. If it comes out clean they are ready. Set them on a wire rack to cool
8
To make the icing, mix the lemon juice, zest and icing sugar together into a smooth paste. It should be quite gloopy so it doesn’t dribble too much down the sides (though a little dribble is okay)
9
Pour over the loaves and leave the icing to set for about 30 minutes. Decorate with sugar flowers (optional) and serve