These mini cakes make for a perfect gift at Easter time!
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Yields:
8
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Cal/Serv:
404
Ingredients
For the cakes
100ml
whole milk
3Tbsp.
loose leaf earl grey tea
175g
unsalted butter, softened
175g
light brown soft sugar
3
medium eggs, beaten
175g
self-raising flour
1/2tsp.
baking powder
1/2tsp.
ground ginger
To decorate
1Tbsp.
whole milk
1tsp.
loose leaf earl grey tea
75g
icing sugar
Small handful edible dried rose petals, optional
You will also need
8
mini loaf cases, available from Amazon and baking stores
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and arrange 8 mini loaf cases on a large baking tray. For the cakes, in a small pan heat the milk and tea until steaming. Remove from heat and leave to infuse for 20min.
Step 2In a large bowl using a handheld electric whisk beat the butter and sugar until pale and fluffy, about 4min. Gradually beat in the eggs. Next strain in the infused milk, pressing the tea leaves against the sieve with a spoon to extract as much flavour and liquid as possible, then discard the leaves. Add the flour, baking powder, ginger and a pinch of fine salt and gently beat until just combined.
Step 3Divide evenly between the loaf cases, filling each no more than halfway. Bake for 20-25min, or until a skewer inserted into the centre comes out clean. Transfer to a wire rack (in cases) to cool completely.
Step 4To decorate, in a small pan heat the milk and tea until steaming. Set aside to infuse for 10min. Sift the icing sugar into a medium bowl, then strain in the infused milk, pressing and discarding the tea leaves as before. Mix to make a smooth icing. Pipe, spoon or spread over the cooled cakes. Scatter over rose petals, if using. Allow icing to set before serving.
To store:
Keep in an airtight container at room temperature for up to 3 days.
GH Tip:
If you don’t have loose leaf tea, you can swap it for 3 earl grey tea bags when infusing the milk for the cakes and leave it out of the icing.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
