- 2 cups full-cream milk
- 2 1/2 T tea leaves (such as Earl Grey or rooibos)
- 250 g soft butter, plus extra for greasing
- 400 g sugar
- 4 large free-range eggs
- 1 t vanilla
- 1 kg cake flour
- salt, a pinch
- 1 T baking powder
- icing sugar, for dusting (optional)
1. Preheat the oven to 180°C. Grease a 23 cm Bundt pan with soft butter and dust lightly with flour.
2. Heat the milk in a saucepan and add the tea leaves. Simmer for 10 minutes, then allow to cool.
3. In a mixing bowl, cream the butter and sugar until light and creamy. Add the eggs one at a time, then add the vanilla. Mix to combine.
4. Sift the flour, salt and baking powder into a separate bowl. Add half the flour mixture to the sugar-and-butter mixture. Strain the milk to remove the tea leaves, then add half the milk to the batter and combine.
5. Add the remaining flour and milk and mix until smooth. Do not overmix. Pour into the prepared pan and bake for 45–50 minutes. Test with a skewer and, if it comes out clean, remove the cake from the oven. Cool for at least 10 minutes in the pan before carefully turning out. Serve as is or dust with icing sugar. To decorate, sprinkle with tea leaves.
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