The ‘Tea Cake’ is designed to be the ultimate accompaniment to an afternoon tea. It’s technically a Earl Grey, lemon, honey, and lemon thyme olive oil cake topped with a tea and honey drizzle glaze… but more simply, it’s stunning with a mug of tea or coffee, super easy to make, has a stunning balance of flavours (it’s kind of tea and lemon marmalade), and will have your guests asking for the recipe every time.

The TEa Cake Recipe

Prep Time: 30 Mins

Cook Time: 60 Mins

Difficulty: Easy

Serves: 1 Loaf Tin Sized Cake

Ingredients

  • Lemon Zest - 3 Lemons (unwaxed)

  • Earl Grey Tea - 1 tea bag

  • Runny Honey - 4 tbsp

  • (optional) Lemon Thyme or Thyme - 1 to 2 sprigs

  • Golden Caster Sugar - 200g

  • Double Cream (or Greek yoghurt, or milk) - 56g

  • Eggs - 3 Medium

  • Olive Oil - 156g

  • Plain Flour - 220g

  • Baking Powder - 1 tsp

  • Baking Soda - 0.25 tsp

  • Salt - 0.25 tsp

For the Earl Grey Drizzle Glaze

  • Earl Grey Tea - 75ml

  • Lemon Juice - 0.5 Lemons

  • Runny Honey - 2 tbsp

  • Granulated Sugar - 100g

Method

Tea Cake Step One - Sugar Zest

Wash and dry the lemons then using a fine grater, zest them (try not to get too much of the white pith whilst grating, it’s bitter).

Mix the zest and thyme leaves (if using) into the sugar. The oils from the zest will change the colour and consistency of the sugar (it’ll also smell amazing). Set aside the sugar zest until later.

In a mug, add the tea bag and top up with boiling water (at least 150ml, but feel free to fill the mug). Allow the tea to cool back to near room temperature with the tea bag still in. The longer it infuses he stronger the tea taste in the cake.

 

Tea Cake Step Two - Lining the Tin

I like to make my cakes in either a loaf or square tin usually, however the quantities work equally well with an 8” round cake tin.

Oil the tin and place a cut sheet of baking paper to line the bottom and stop it sticking.

Pre-heat the oven to 160°C (180°C for non-fan ovens).

 

Tea Cake STEP Three - Flour to the People

Sieve together into one bowl the flour, baking powder, baking soda, and salt.

 

Tea Cake STEP Four - Wet mix

The trick here is not to whip much air into the wet mixture (the opposite of a normal cake) as for us the baking soda will give us the rise.

In a separate bowl, stir together 100g (100ml) of the brewed tea, the double cream, and the honey. Stir in the sugar zest.

Add in the eggs and oil and whisk (but only enough to combine, again we’re not trying to whisk too much air into the mix).

 

Tea Cake STEP Five - Bring it All Together

Pour about half the liquid mix into the flour, and stir until combined. Then add the remaining liquid and stir until the mixture is loosened to a cake batter consistency (it’s okay if there are still a few small lumps in there).

Pour the cake batter into the pre-lined tin and place in the over for c. 1 hour until it has risen, taken on some colour, and leaves a skewer placed through the middle clear of any batter.

Then remove from the oven and allow to start to cool.

 

Tea Cake STEP SIX - The Tea Cake

The Tea Cake

Whilst the cake starts cooling, make the glaze. Add to a bowl the tea, lemon juice, honey, and granulated sugar. Give it a good stir.

Put half the syrup over the cake (it helps absorption if you poke holes in it with a skewer). Then remove the cake from the tin and place on a cooling rack.

Pour the remaining syrup evenly over each of the remaining sides of the cake, and allow to completely cool.

And that’s it, hope you enjoy!