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
Milk tea
Grapes
Batter
To decorate
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Milk tea
Heat up the milk and teabags in a pan. Remove the pan from the heat, cover and leave to steep for approx. 10 mins. Squeeze the tea bags well and remove.
Grapes
Mix the grapes, lemon juice and sugar in a small bowl, set aside.
Batter
Place the butter in a bowl, add the sugar and salt, beat using the whisk on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Set aside 1½ tbsp of the milk tea, pour the rest into the batter, mix. Combine the flour and baking powder, mix into the batter. Add the grapes and plums, mix. Transfer the batter to the prepared tin.
To bake
Approx. 50 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cake onto a cooling rack and leave to cool completely.
To decorate
In a small bowl, mix the icing sugar with the reserved milk tea. Spread the icing over the cake. Top with the reserved grapes and plums. Sprinkle with the Earl Grey tea powder, leave to dry.
| Tip: | Use damson plums instead of plums. |
|---|---|
| Shelf life: | Cover and keep in the fridge for approx. 2 days. |
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