Grease a deep 20cm (8\") cake tin and line base with
Beat 1 tablespoon of butter with the cup sugar, add well-beaten egg, cup milk, and a little vanilla essence. Stir in plain flour with the baking powder. Bake in a well-buttered sandwich tin, about 20 minutes, in a moderate oven. See Note *
Topping Directions: Mix the cinnamon, sugar and desiccated cocoanut.
When cake is cooked, turn out, and while hot spread with butter and sprinkle with cinnamon mixture on top.
Note: *Moderate oven: 180\u00b0C or 170\u00b0C fan-forced.
ircle in a greased 9\" cake pan (perhaps 6 balls, 5
deep 8-inch round cake pan and line the bottom
br>For each cup of tea, place a spoonful of loose
Preheat oven to 325. Grease loaf pan or bunt pan. In bowl stir flour and salt.
In a separate bowl beat butter, sugar, tea leaves and vanilla until light and fluffy and the scent of the leaves emerge. Add eggs one at a time, beating well after each. Gradually add flour mixture in 3 parts beating until combined, scraping down sides as necessary. Bake for 1 hour.
To prepare glaze; in a small sauce pan bring 3/4 c water to boil then seep 4 tea bags for 5 minutes then add 2 c powdered sugar. When cake has fully cooled drizzle glaze over it.
deep 8-inch round cake pan with parchment paper.
he sugar in the hot tea, pour this over the fruits
Place 4 cups of boiling water in a tea pot with the tea & allow to brew for a few minutes then stir.
Place 1 cinnamon stick & 1 sugar lump in a tea cup & pour the tea slowly over them.
Serve with an additional bowl of sugar lumps for guests to add if they like. (You may also add a cinnamon stick to the tea pot whilst the tea is brewing for a stronger cinnamon flavour).
0 to 50 minutes (until cake tester inserted in center comes
Combine boiling water and tea leaves in a bowl; allow
se the recommended number of tea bags or one teaspoon of
an.
to prepare CAKE:
combine cake mix,eggs, 1 1
up white sugar, water, green tea powder, and vanilla extract. Beat
ngel food pan.
Place tea bags into a measuring cup
Preheat the oven to 220 degrees Celcius.
Mix eggs, sugar, butter and / or oil and the hot tea using a hand mixer for about 5-6 minutes.
Pour the batter into a tin / mould; it should have a consistency of sour cream.
Bake for 35 minutes.
Combine ice, iced tea, coconut syrup, cream or half-and-half in a cocktail shaker or a jar with a lid.
Shake until cold and frothy. Pour into a tall iced tea glass.
Preheat oven to 190 degrees Celsius
Grease a 23cm oven-proof dish.
Cream butter and sugar.
Add egg and beat well.
Sieve cake flour, baking powder and salt together.
Stir the flour mixture and milk alternately into egg mixture.
Pour dough mixture into a ring mould and bake for about 25 minutes.
For the topping, melt the butter and marmite. Pour while hot, over cooled cake. Sprinkle grated cheese over just before serving.
Sift together the cake flour, baking powder and green tea powder. Set
he icing over the cooled cake and serve.