Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Milky tea
Sponge mixture
Icing
Utensils
Loaf tin of approx. 30 cm, greased
How it's done
Milky tea
Warm the milk in a pan, add the tea bags, remove the pan from the heat. Cover and leave to absorb for approx. 10 mins. Squeeze out the tea bags and remove.
Sponge mixture
Beat the butter, cane sugar and honey in a bowl until light and creamy. Beat in the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Add the flour, baking powder, raisins and milky tea, mix well. Transfer the mixture to the prepared tin.
To bake
Approx. 55 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
Icing
Grate the zest of the orange and set aside. Squeeze out 2 tbsp of juice and mix well with the icing sugar to create a thick icing. Spread the icing over the cake, sprinkle with the reserved orange zest, chill the cake for approx. 30 mins.
| Tip: | Use Rooibos tea bags instead of black tea. Instead of sultanas, you can also use dried cranberries. |
|---|---|
| Shelf life: | Well-wrapped in foil, the cake will keep in the fridge for approx. 1 week. |
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