Taste expert Olly Smith knows what will go best with this cake: “Cafédirect Everyday Tea has dark hints, with bright flavours or Gold Tea offers complex, malty flavours. Tea-tastic!”
Ingredients
- 250g unsalted butter,
- plus extra for greasing
- 250g caster sugar
- 2 medium free-range eggs
- 100g treacle
- 250ml tea, made using 2
- Cafédirect Gold teabags
- Grated zest of 1 orange
- 600g plain flour
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp allspice
- ½ tsp baking powder
For the icing
- 100g butter, softened
- 1 tsp vanilla extract
- 250g icing sugar
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4. Butter and line 2 x 20cm round cake tins.
- 2. Melt the butter in a pan until it stops foaming and browns. Strain through a coffee filter into a large bowl and cool, then beat with the sugar, eggs and treacle. Stir in the tea and orange zest.
- 3. In a separate bowl, sift the flour with the spices and baking powder. Blend into the butter mixture. Divide the mixture between the tins and bake for 20-25 minutes until a skewer comes out clean. Cool on a rack.
- 4. For the icing, mix the ingredients with 1 tbsp water. Spread over 1 of the cakes and sandwich with the other cake.
Chef's tip
Read more about Cafédirect here, including more recipes using Cafédirect products.