8 Serves
73 Mins
Preheat your oven to 175°C and grease a round cake pan.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
75 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
4 mg / 420 mgPhosphorus
95 mg / 1,250 mgPotassium
41 mg / 4,700 mgSodium
79 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
1 g / 28 gSugar
13 g / 50 gSaturated Fat
9 g / 20 gCholesterol
90 mg / 300 mgCaffeine
25 mgNet Carbs
33 gAlcohol
0 gIn a mixing bowl, whisk together the flour, baking powder, and finely ground Earl Grey tea leaves.
In a separate bowl, cream the softened butter and sugar together until light and fluffy using a hand mixer.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually incorporate the dry ingredients into the butter mixture, alternating with the milk to create a smooth batter.
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3
g50
g10
g
