Name: ‘Cup of tea’ teacake recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: 2 English breakfast teabags; 1/2 cup milk; 125g butter, softened; 3/4 cup caster sugar; 2 eggs; 1 tsp vanilla essence; 1 3/4 cups self-raising flour; 1/2 tsp baking powder; 1 tsp cinnamon; 1/4 cup brown sugar, to garnish

by Greer Worsley Last updated on 08/31/2020

This delicious teacake has a cup of tea in the mix, which gives it the subtle aroma of your favourite English Breakfast - perfect for serving at morning tea with a lovely cuppa! - Greer Worsley

Ingredients

2 English breakfast teabags
1/2 cup milk
125g butter, softened
3/4 cup caster sugar
2 eggs
1 tsp vanilla essence
1 3/4 cups self-raising flour
1/2 tsp baking powder
1 tsp cinnamon
1/4 cup brown sugar, to garnish

Method

Step 1

Preheat oven to 180C. Grease and line a 23cm spring form cake tin.
Step 2

Pour 1/2 cup boiling water over the two teabags and allow to steep for 5 minutes. Add milk and set aside.
Step 3

Meanwhile, in the bowl of a stand mixer, or using handheld beaters, cream butter and sugar until pale. Add eggs one at a time, beating well between each addition. Beat in vanilla. Add flour, baking powder, cinnamon and steeped tea. Beat until just combined. Pour into prepared tin and bake for 20-25 minutes until a skewer inserted into the centre comes out clean.
Step 4

Sprinkle with brown sugar. Slice and serve with a cup of tea.

Recipe Notes

from Australia’s Best Recipes team

I used strong English Breakfast teabags.
For extra tea flavour, empty the contents of the teabags into the boiling water, then add complete with the tea leaves to the cake batter.
You could try with Earl Grey tea for a different aroma.
Recipe and photo by Greer Worsley.