Tuesday, 25 November 2014

Tea Infused Sponge with Biscuit Buttercream

Recently I had a dream
A dream of biscuit buttercream
Which led me to a cheeky scheme
To tie it to a tea cake theme

You may think this is quite extreme
But I say no! It is supreme
Divine, sublime, of high esteem
Tea cake and biscuit buttercream!

Prep time: 20 Mins (Plus soaking and cooling time)
Baking time: 40-45 Mins
125ml Full Fat Milk
1tbsp Leaf Tea
65g Unsalted Butter (Softened)
200g Plain Flour
1tsp Baking Powder
190g Golden Caster Sugar
3 Large Eggs (Beaten)

For the biscuit buttercream
100ml Full Fat Milk
50g Digestive Biscuits (Broken)
75g Unsalted Butter (Softened)
175g Icing Sugar (Sifted)

Enough rhyming, to the kitchen! Pour the milk into a small saucepan and add the tea leaves. I use a black tea like a keemun or assam, but feel free to use whatever you prefer. Slowly heat the milk until steaming and just bubbling at the edges, then remove from the heat and let cool completely, allowing the tea leaves to slowly infuse into the hot milk.

Preheat the oven to 180C/350F/Gas 4, grease a 20cm deep, loose bottomed cake tin and line the base with baking paper. In a large bowl rub the butter into the flour and baking powder until sandy. You don't want any lumps! In a separate bowl whisk together the caster sugar and eggs, then add to the dry ingredients. Pour in the cooled milk, straining any leaves, then keep whisking until you are left with a smooth, consistent batter. Pour into you prepared tin and bake in the centre of the oven for 40-45 minutes, until a metal skewer can be cleanly removed when inserted in the middle of the cake. When you are happy the cake is baked remove from the oven, leave in the tin for 10 minutes, then carefully remove, peeling off the paper and leave to cool completely on a wire rack.

Whilst the cake is cooling you can start on the biscuit buttercream. Pour the milk into a small saucepan, add the biscuits and place on a low heat. As the milk warms the biscuits will start to dissolve, eventually turning the mixture into a paste. When it reaches this stage remove from the heat, and leave to cool. You can actually cover this paste with cling film and leave in the fridge until required.

When the cake is cool add the biscuit paste to a large bowl and beat to loosen slightly. Add the softened butter and icing sugar, then beat with vigour until smooth. Spread all over the top of the cooled cake and booooooooooooooooooooom, your work is complete.

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