For ➍120 g salted butter*
100 g sugar
2 eggs
150 g flour**
1 packet of yeast**
5 cl milk
1 bag/1½ ts of Darjeeling tea***
Take eggs and butter out of the fridge 1 h before preparation.
Preheat the oven to 170°C.
Beat butter and sugar until white. Add eggs. Mix. Add flour, yeast, milk and broken tea leaves. Stir until smooth.
Pour into cake mold. Bake for 40-50 m.
Serve at room temperature with a cup of tea.
*Mix some ½ ts salt through the butter .
**Use self-rasing flour instead of yeast. Heat milk and let tea brew for 5 m. Pour in milk and broken leaves.
***Use (bergamot perfumed) Earl Grey black tea for a more citrus like aroma. Always use a good quality black tea.
