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- Serves: 16 persons
- 1 dlmilk
- 2 bagsblack tea
- 200 gbutter
- 120 gcane sugar
- 50 gliquid honey
- 350 glight spelt flour
- 50 graisins
- 1organic orange
- 150 gicing sugar
Step 1Warm the milk in a pan, add the tea bags, remove the pan from the heat. Cover and leave to absorb for approx. 10 mins. Squeeze out the tea bags and remove.
Step 2Beat the butter, cane sugar and honey in a bowl until light and creamy. Beat in the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Add the flour, raisins and milky tea, mix well. Transfer the mixture to the prepared tin.
Step 3Approx. 55 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
Step 4Grate the zest of the orange and set aside. Squeeze out 2 tbsp of juice and mix well with the icing sugar to create a thick icing. Spread the icing over the cake, sprinkle with the reserved orange zest, chill the cake for approx. 30 mins.