For those who missed the memo, today is officially Yorkshire Day - the annual celebration of all things Yorkshire - and what better way to get a slice of the action than with a piece of Yorkshire Tea infused cake, washed down of course with a traditional cup of what is arguably the UK’s leading black tea blend. Yorkshire tea uses leaves grown in Assam, Sri Lanka, and Kenya, and being a rich source of antioxidant flavenols, it lends a unique nutrition component (not to mention taste value) to this otherwise simple cake recipe.
140g unsalted butter
1 medium egg, beaten
140g wholemeal self-raising flour
100g caster sugar
3 Yorkshire Tea Bags
50ml boiling water
Heat oven to 180C/160C fan/gas 4.
Add the flour and sugar to a large bowl.
Melt the butter and add to the dry ingredients with the egg.
Pour the boiling water on the tea bags and allow to infuse for 3 minutes
Remove the tea bags and add to the mixing bowl.
Stir well to combine.
Grease the cake tin, and spoon in the mixture.
Bake for about 20 mins until starting to go golden, or until a skewer comes out clean.
You might need to cover with foil and replace in the oven for a further 10 minutes or so depending on the size of your tin.