Lady Grey Bundt Cake

A bundt cake you will love. Unusual – your guests will be curious about what’s inside ;). The cake carries the aroma of my favourite tea, but you can also use Earl Grey or another flavoured tea. If you only have loose-leaf tea, it’s worth grinding it in a coffee grinder or simply using tea bags instead. Thank you very much, Margaret, for sending me this recipe :).

Ingredients for the Lady Grey Bundt Cake:

• 200 g plain flour
• 50 g potato starch
• 150 g caster sugar
• 130 g butter
• 4 large eggs
• 4 Tbsp milk
• 2 tsp baking powder
• 1 tsp vanilla extract
• 3 tsp Lady Grey tea (approx. two teabags)

All ingredients should be at room temperature.

In a mixing bowl, beat the butter and sugar together until very light and fluffy. Add the vanilla extract and mix. Add the eggs one by one, beating well after each addition until fully combined. Add the sifted plain flour, potato starch, tea and baking powder, then add the milk and gently fold with a spatula just until combined.

Grease a small bundt tin (or two tins of about 600 ml capacity each) with butter and dust with flour. Pour the batter into the tin(s), filling them up to ¾ full.

Bake at 190°C for about 30 – 40 minutes (for the first 15 minutes at 160°C), until a skewer inserted into the centre comes out clean. Remove from the oven, let cool slightly, then turn out onto a wire rack to cool completely.

Enjoy!