National Cup Cake Week

Her Ladyship’s Tea Cake

For the sponge

• 160 ml milk
• 8 Lady Grey tea bags
• 160g caster sugar
• 160g Stork margarine
• 3 Eggs
• 160g self-raising flour

1. Warm the milk to boiling and infuse the tea bags for 30 mins
2. Cream the margarine and sugar
3. Add the eggs and whip
4. Sieve the flour and fold into the mixture
5. Add 125ml of the milk; put the rest aside for the buttercream
6. Portion out into 12 gold foil cases in a muffin tin.

Bake at 200 deg C for approx 10 mins. Leave to cool.

For the buttercream

• 250g butter
• 500g icing sugar
• ½ tsp Orange blossom water

1. Cream in the butter and sugar
2. Add the orange blossom water

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