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125ml (almond) milk
4 Earl Grey tea bags
115g soft butter, unsalted
225g granulated sugar
2 big free range eggs
125g self-raising flour
125g plain flour
For the glaze:
½ a lemon, juice & zest
200g icing sugar
Optional: fondant flowers
The last recipe for our Alice tea party - also by urvashiroe.com - are these wonderful Earl Grey cakes with a lemon glaze. Easy to make and very yummie! For a little one with a cow-milk allergy we use almond milk and vegetable margarine instead of milk and butter, you barely taste the difference. Above you find the original ingredients.
Here is how to make the cakes
Slowly bring the milk to a simmer.
Remove the pan from the heat, add the tea bags.
Cover the pan and let the tea infuse the milk for 40 minutes.
Grease the molds, wax paper on the bottom.
How to make the batter
Mix butter and sugar creamy and pale in 10 minutes.
Regularly scrape the sides of the bowl clean.
Here is how the butter / sugar mix should look.
Stir the 2 types of flour until combined
Add the eggs one by one.
Squeeze the tea bags into the milk.
Stir in the milk and half of the flours.
Then stir in the other half of the flour.
How to bake the cakes
Preheat the oven to 180°C
Fill the molds up to 2/3 with batter.
Bake the cakes in 15-20 minutes golden.
Allow to cool in the molds.
How to make a lemon glaze and sugar flowers
Stir lemon juice and zest into the sugar until a thick fluid.
Punch out of icing fondant little flowers, press in a sugar pearl.
Let the glaze drip a little off the cakes then press in the flowers.
The biscuits in the picture are made with the recipe for Dutch shortbread from 2013. We just sticked on some red and black fondant icing hearts, with a drop of water. You can make the biscuits rectangular to look like playing cards.
Now all you have to do is invite your friends and your tea party can begin, have lots of fun!