How to make Earl Grey Apricot Cake
To celebrate Afternoon Tea week this week, we turned to baking-obsessed friend Stephanie Barnes for inspiration. Having benefited from her passion for home-baking before, we asked Steph what she'd whip up at this time of year to go with a sunny afternoon cuppa. Needless to say her suggestion didn't disappoint and she was kind enough to share the recipe with all of us. This tea-infused creation asks for apricots as they're in season here in the UK in August, but it works well with other seasonal stone fruit too - plums in particular. So rest assured you can enjoy this one year-round : )
What you'll need
- 160g Caster sugar
- 200g Self-raising flour
- 230ml Milk
- 100ml Neutral oil (eg. vegetable oil)
- 2 Eggs. lightly beaten
- 3 tbsps Good & Proper loose leaf Earl Grey tea
- Grated zest of 1 lemon
- 1/4 tsp Vanilla bean paste
- 1/2 tsp Bicarbonate of soda
- 7-8 Apricots, cut in half
- Preheat your oven to 180°c (160°c fan). Line a 21cm square or rectangular baking tin with baking paper.
- Place the milk and loose tea into a small saucepan over a low heat. Bring to a low simmer and steep the tea for 3 minutes. Strain the milk and discard the tea leaves, returning the milk to the saucepan. Add sugar and lemon zest, stirring for another few minutes over a low heat until the sugar has dissolved (do not bring to the boil)
- Turn off the heat and stir in oil and vanilla paste. Set mixture aside for 5-10 minutes to cool.
- In a separate bowl, combine flour and bicarbonate of soda. Add in the beaten eggs and milk mixture, and use a whisk to combine into a smooth, liquid-y batter.
- Pour the batter into the prepared cake tin. Place the halved apricots (cut side up) on top.
- Bake in the oven for 30-35 minutes or until a skewer comes out clean.
- Dust with icing sugar and serve with a large dollop of double cream and a freshly brewed cup of tea.