Earl Grey Blueberry Cake

A zingy cupcake with refreshing Earl Grey tea to "lighten" the load a bit. A great afternoon treat with, yes, a cup of Earl Grey Ceylon tea of course :)

Makes 2 small rectangular cake tins
 
CAKE
  • 2 tbsp Earl Grey tea
  • 1/2 cup boiling water
  • 30g unsalted butter
  • 60g raw sugar
  • 2 eggs
  • 1/3 cup greek yogurt
  • zest of 1 lemon
  • 2 tsp lemon juice
  • 1½ cups self raising flour
  • 1 cup / 1 punnet blueberries
GLAZE
  • ½ cup icing sugar
  • 1 tsp lemon juice
  • 1 tsp yoghurt

Instructions
  • Preheat the oven to 170º F
  • Place tea leaves in #Thermocook and add 1/2 cup of boiling water. Put on QUICK SOUP 10 seconds.
  • Then let it steep for 10 minutes.
  • Add butter. 
  • Add sugar, eggs, lemon juice, yogurt and lemon zest.
  • Add self raising flour and mix using STIR setting in Thermocook for 10 seconds.
  • Fold in the blueberries.
  • Line your loaf pan with parchment paper (or use silicon baking tins like we do!), pour in the batter and bake for 10-20 minutes, until a toothpick inserted into the centre comes out clean.
  • Let cool for 5 minutes, and then turn onto a wire rack.
  • While cooling, pour the icing sugar into a small bowl and slowly stir in lemon juice until you achieve a thick, pourable mixture (it doesn't take much lemon juice at all). Pour overtop your warm cake and let cool completely.

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