Earl grey sultana cake

  • 2 hrs preparation
  • Serves 12
  • Print


Earl grey sultana cake
  • 2 1/3 cup (375g) sultanas
  • 1 cup (250ml) hot earl grey tea
  • 2 tablespoon brandy
  • 250 gram unsalted butter, softened
  • 1 1/2 cup (330g) caster sugar
  • 1 teaspoon finely grated lemon rind
  • 3 eggs
  • 2 1/2 cup (375g) plain flour
  • 3 1/2 teaspoon baking powder
  • 2/3 cup (100g) blanched almonds


Earl grey sultana cake
  • 1
    Preheat the oven to 180°C (160°C fan-forced). Grease a deep 20cm square cake pan; line the base and sides with baking paper, extending paper 4cm above edges of the pan.
  • 2
    Put the sultanas into a large heatproof bowl; add hot tea (see notes) and brandy. Stand for 10 minutes.
  • 3
    Beat the butter, sugar and rind in a small bowl with an electric mixer until pale. Beat in the eggs, one at a time. Transfer mixture to a large bowl; stir in the hot sultana mixture until combined. Add the sifted dry ingredients; stir until combined.
  • 4
    Spoon the cake mixture into the prepared pan; smooth the top. Arrange the almonds on top of the cake. Bake for about 1 hour and 30 minutes or until a skewer inserted into the centre comes out clean. If the cake is browning too quickly, cover loosely with a layer of foil for the last 30 minutes. Cool in pan.


Suitable to freeze. Not suitable to microwave. To make tea, pour 1 cup of boiling water into a heatproof jug. Add 2 earl grey tea bags; stand for 5 minutes. Remove tea bags.

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