Earl Grey Cake with White Chocolate Glaze
Every morsel is a journey back to simpler food.
90 mins 
Serves 4 - 6 
INGREDIENTS
Metric
Imperial
- 3 tsp good quality earl grey tea
- 1 packet SASKO VANILLA MUFFIN MIX
- 250 ml buttermilk
- 140 ml sunflower oil
- 2 extra-large eggs
- 45 ml milk
- 80 g white chocolate
- 1 cup icing sugar
- 3 tsp good quality earl grey tea
- 1 packet SASKO VANILLA MUFFIN MIX
- 8.45 oz buttermilk
- 4.73 oz sunflower oil
- 2 extra-large eggs
- 1.52 oz milk
- 2.82 oz white chocolate
- 8 oz icing sugar
METHOD
- Preheat your oven to 180°C and grease a 23cm loaf tin.
- Blitz the tea leaves in a coffee grinder or similar, high-powered blender to a fine powder and mix together with the Vanilla Muffin Quick Treats Mix.
- Mix the Buttermilk together with the oil and eggs.
- Add the Vanilla Muffin Mix to the Buttermilk mixture and whisk until combined and lump-free. (About 1 min.)
- Pour into the loaf tin and tap the bottom of the loaf tin to even out the batter before baking in the centre of the oven for approximately 1 hour or until a knife inserted into the centre of the cake comes out clean.
- Once the cake has cooled, remove it carefully from the loaf tin and place it on a cooling rack.
- Heat the milk and chocolate together on very low heat and mix until combined before adding the icing sugar and stirring through until you have a thick and lump-free glaze.
- Spread evenly over the top of the cake and allow to run down the sides
- Allow the icing to set before serving.
6 
