makes
10
prep
35 minutes
cook
20 minutes
difficulty
Easy
makes
10
serves
preparation
35
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
Cakes
- ¼ cup (60 ml) reduced fat (2%) milk
- 2 Earl Grey tea bags (or 2 tsp/10 ml of loose tea
- 45 g (1½ oz) milk chocolate, chopped
- ½ cup (115 g) unsalted butter, at room temperature
- ½ cup (100 g) granulated sugar
- 1 tsp (5 ml) finely grated Meyer lemon zest (see Note)
- 2 large eggs, at room temperature
- ⅔ cup (100 g) plain (all-purpose) flour
- 1 tsp (3 g) baking powder
- pinch salt
Frosting
- 115 g (½ cup) unsalted butter, at room temperature
- 2 cups (260 g) icing sugar, sifted
- 1 Meyer lemon (see Note)
- 1 tsp (5 ml) vanilla extract
- decorator’s sugar and lemon slice jelly candies cut in half, for décor
Instructions
1. Preheat the oven to 180°C (350°F) and line a muffin tin with 10 paper liners.
2. Heat the milk with the tea on medium heat (do not boil) and then reduce the heat to medium-low and let the tea steep for about 5 minutes. Remove the tea bags, squeezing them out well (or strain out the loose tea, if using) and add the chocolate to the pot, whisking over low heat until melted. Set aside to cool to room temperature.
3. Beat the butter, sugar and lemon zest by hand, using electric beaters or in a stand mixer with the paddle attachment, on medium-high speed until well blended. Add the eggs one at a time, beating well after each addition (don’t be concerned if the mixture does not appear smooth – it will smooth out once the flour and milk is added).
4. In a separate bowl, sift the flour, baking powder and salt. Add half of the flour to the batter and beat in until combined and then add the tea milk and beat in. Add the remaining flour and continue to beat until smooth – the batter will be somewhat soft but silky. Divide this between the muffin cups and bake for about 18 minutes, until a tester inserted in the centre of a cake comes out clean. Cool the cakes completely in their tin on a cooling rack.
5. For the frosting, beat the butter and 1 cup (130 g) of the icing sugar using electric beaters or in a stand mixer fitted with the paddle attachment until smooth. Add 2 tsp (10 ml) of zest from the Meyer lemon, then juice the lemon and add 1½ tbsp (30 ml) of the juice to the bowl as well as the vanilla and beat well. Add the remaining 1 cup (130 g) of icing sugar and beat on low to start, and increase to medium-high, beating for 2 minutes until light and fluffy. Pipe or dollop the frosting onto each cake and finish with a sprinkling of decorator’s sugar and a little lemon jelly candy.
Notes
• If you can’t locate Meyer lemon, use the zest and juice from an equal combination of lemon and tangerine.
• The tea cakes will keep, well-wrapped and at room temperature for up to 3 days.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
