Went down well in the house I think. Enjoy.
For the cake itself:
- 225g butter, softened
- 225g caster sugar
- 3 eggs
- 225g self raising flour
- A vanilla redbush teabag and some water (See video)
For the icing:
- 130g butter
- 160g icing sugar
- 6tsp of the tea
Blitz the butter (I slightly warmed it to make whisking easier) and sugar together. Add in the eggs. Whisk. Now pop in the flour. Whisk.
Line the bottom of a baking tin with baking paper; I cut around the base of loaf tin so that it fits well (see the video).
Cook for 20 mins at 180 then cover with tin foil (stops burning) and then cook for another 20 mins.
To make the icing:
Slightly warm the butter and whisk with the icing sugar.
Boil the kettle. Pour a little bit of water (see the video for amounts in relation to a pint glass) in with one teabag and let it steep for 5 mins. Then add 6 tsp to the icing and blitz.
Add 1 pudding spoon of caster sugar to the remaining tea to sweeten it. When the cake has cooked, poke some holes in it with a fork and pour the last little bit of sweet tea on top to make it nice and moist.
Let the cake cool entirely before putting the icing on. I am not going to lie I was a tad impatient and the icing melts if the cake is still warm so had to do some emergency reshaping!