Candied fruit and Earl Gray tea cake


  • 300 g of flour
  • 1/2 teaspoon baking powder
  • 200 g soft butter + a little for the mold and the horn
  • 90 g caster sugar
  • 4 eggs
  • Earl Gray tea

  • 100g currants
  • 250 g of good quality candied fruit


  1. Prepare 50cl of tea as indicated on the packet. Pour it over the currants and let them macerate for at least 2 hours. Cut the candied fruits into cubes. Drain the grapes. Flour the candied fruits and grapes.

  2. Preheat the oven to 250°/th. 8-9. Sift the flour and yeast. Whisk the soft butter and sugar for 2 minutes, then add the eggs one by one and finish with the flour. Add the candied fruits and grapes.

  3. Butter a 25 cm long cake mold, pour the dough. Reduce the oven to 180°/th.6 and put the cake in the oven. After 15 minutes, a light crust has formed, split the top of the cake with a pastry horn dipped in butter. Continue cooking for another 1 hour. If the cake browns too quickly, protect it with aluminum foil.

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