A perfectly British accompaniment to afternoon tea
In all honesty I was going to make them with Earl Grey tea and then I opened the cupboard to realise there was none in there.
…Dad had one job…
SO! Back to the drawing board, and my creative juices got the best of me.
Off I went around sniffing different tea bags and rummaging around the herb rack and…
Lemon Grass & Fennel Tea Drizzle Cakes
I N G R E D I E N T S
70g Caster Sugar
200ml Milk (can use non-dairy)
2 Zest of Lemons
300g Self Raising Flour
1/2 tsp Salt
3 Lemon grass leaves
1 1/2 Fennel Tea TBags (I used Twinings)
1 Lemon Squeezed
1 Lemon (juice)
2 Tblspns Icing Sugar
M E T H O D
1) Preheat your oven to 180C/170C Fan and line a Muffin Tray with 12 cases!
2) In a large mixing bowl cream together the butter and sugar until fully combined. I find an electric stand mixer easier for all of this
Start gradually adding in the eggs a little at the time whilst mixing after each addition till all is incorporated.
3) Sieve in the flour and salt, and add the milk. Stir gently to combine
Don’t over mix as you beat the air out of the gg mixture and the cakes won’t rise properly.
4) In a separate bowl put the lemon juice, tea leaves and lemon grass and blend using either a hand blender, food processor, or mini electric chopper (what I use). Add this into the mixture with the lemon zest and milk, stir in until combined.
5) Spoon the mixture into the cases and bake for 20-25minutes until risen and cooked through
You can check it’s cooked by poking a knife, or vegetable skewer, through the centre of the cake. It should not come out with wet mixture on it.
6) When cooled, mix the lemon juice with icing sugar in a bowl, lightly pin prick the muffins with a fork and using a teaspoon drizzle the icing mix onto each one giving a glossy finish.