Difficulty: Easy - for beginners
Dietary guidance: v n
2 Earl Grey tea bags (or about 1 tbsp leaf tea)
60ml (1/4 cup) boiling water
80ml (1/3 cup) milk
100g butter, at room temperature
160g (2/3 cup) caster sugar
190g (1 1/4 cup) self-raising flour
230g (1 1/2 cup) icing sugar
1 1/2 tbsp marmalade
1 1/2 tbsp (approx.) fresh orange juice
marmalade, extra, to garnish (optional)
Preheat oven to 180°C. Lightly grease a medium (80ml/1/3 cup) 12-hole muffin pan.
Empty the tea leaves from the tea bags into a cup and add the boiling water. Set aside for 3 minutes. Stir in the milk and then transfer to a large bowl.
Add the butter, eggs, sugar and flour to the tea mixture. Use electric beaters on low speed to beat until just combined. Increase speed to medium and beat until the mixture is pale and creamy (the mixture may look slightly curdled).
Spoon the mixture evenly into the greased pans. Bake in preheated oven for 20-22 minutes or until golden and a skewer inserted in the cakes comes out clean. Remove from the oven and set aside for 2-3 minutes before turning onto a wire rack to cool.
Meanwhile, to make the marmalade icing, combine the icing sugar and marmalade in a small bowl. Add enough juice to make a very thick paste.
Use a teaspoon dipped in hot water to spread the icing over the tops of the cooled cakes. Dollop a drop of the extra marmalade onto the center of each cake. Set aside for 15-20 minutes to allow the icing to set.
Bake in a 20cm round tin, or a 22cm x 11cm loaf tin, greased and lined with baking paper, and cook at 180°C for 40-45 mins, or until a skewer inserted into the centre comes out clean. Set aside in tin for 5 mins, then turn out onto wire rack to cool. Ice as above if desired.
Try using different types of tea for a variety of different flavours!