Ingredients
- 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
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Earl Gray tea
- 100g currants
- 250 g of good quality candied fruit
Preparation
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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.
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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.
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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.
