A simple and easy recipe that is sure to brighten up your day. It’s inspired by one I saw online and hence the process remains the same. I have tinkered with the quantity of the ingredients to suit my own baking needs. 🙂
- 250 ml whole milk + 50 ml water
- 1 tbsp powdered Assam tea
- 100 g unsalted butter, softened
- 30 g plain mayonnaise
- 225 g caster sugar
- 2 eggs + 1 egg white
- 1 tsp vanilla extract or 1 and a half tsp of vanilla essence
- 240 g self-raising flour, sifted
- 20 g unsalted butter, extra
- 1 tsp ground cinnamon
- 1 tbsp caster sugar
Preheat the oven to 180C. Grease and line the base and sides of a 20 cm-diameter cake tin with baking paper.
Add the milk and water, and the tea to a small saucepan, place over medium heat, bring to the boil, then reduce to low and simmer for 10 minutes. Strain, pressing down on the tea leaves to extract 160 ml of infused milk. Discard the tea leaves and refrigerate the infused milk until cooled.
Using an electric stand mixer fitted with a paddle attachment, cream together the butter and sugar until the mixture is light and fluffy.
Add the eggs, one at a time, beating each until incorporated before adding the next, then beat in the vanilla.
Next add half the flour, followed by half the milk, beating to combine then repeat with the remaining flour and milk. Add the mayonnaise and a pinch of salt.
Transfer the batter to the cake tin and give the tin a few whacks on the bench to flatten out the top.
Bake for 50 minutes or until a skewer inserted into the centre comes out clean.
Remove from the oven and let the cake stand in the tin for 5 minutes, then turn out to a wire rack to cool.
To finish, melt the extra butter and brush over the cake. Combine the cinnamon and sugar and sprinkle generously over the cake. Slice and enjoy.