for 12 pieces

Milk tea

1 dl	milk
3 bag	Earl Grey-tea

Grapes

100 g	red seedless grapes, cut in half
1 tbsp	lemon juice
1 tsp	sugar

Batter

200 g	butter, soft
150 g	sugar
1 pinch	salt
3	eggs
250 g	white flour
2 tsp	baking powder
250 g	red seedless grapes, cut in half
70 g	plums, pitted, cut into segments

To decorate

100 g	icing sugar
70 g	plums, pitted, cut into segments
1 bag	Earl Grey-tea, contents only

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.

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