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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
