| Prep Time | 20 minutes |
| Servings |
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Ingredients
- 90 grams butter
- 1/2 cup caster sugar
- 1 tsp vanilla extract
- 1 egg
- 1 1/2 cup self raising flower
- 1/2 cup milk
- 1/4 cup Neat Jane’s Organic Darjeeling Tea cold
- 1/2 cup sultanas
Topping
- 1 tbsp melted butter
- 1/2 tsp ground cinnamon
- 1 tbsp caster sugar
Ingredients
Topping
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Instructions
- Preheat oven to moderate, 180ºC
- Lightly grease and line a deep 20cm round cake pan with baking paper
- Place the boiling water and Neat Jane’s “Darjeeling Organic Tea” in a bowl and allow to infuse for 5 minutes
- Strain the tea leaves and set aside. Discard the tea leaves
- In a bowl, using an electric mixer, cream butter, sugar and vanilla together until pale and creamy
- Beat in egg. Lightly fold flour alternatively into butter mixture with combined milk and tea. Fold in sultanas
- Spread mixture into pan. Smooth the surface. Bake 30-35 minutes, until a skewer inserted into the center comes out clean
- Cool in pan for 10 minutes. Turn onto a wire rack
- While cake is warm, brush top with melted butter. Sprinkle over combined sugar and cinnamon. Serve warm
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