Ingredients

Metric
Imperial
  • 3 tsp good quality earl grey tea
  • 1 packet SASKO VANILLA MUFFIN MIX
  • 250 ml buttermilk
  • 140 ml sunflower oil
  • 2 extra-large eggs

Glaze:

  • 45 ml milk
  • 80 g white chocolate
  • 1 cup icing sugar
  • 3 tsp good quality earl grey tea
  • 1 packet SASKO VANILLA MUFFIN MIX
  • 8.45 oz buttermilk
  • 4.73 oz sunflower oil
  • 2 extra-large eggs

Glaze:

  • 1.52 oz milk
  • 2.82 oz white chocolate
  • 8 oz icing sugar

Method

  1. Preheat your oven to 180°C and grease a 23cm loaf tin.
  2. Blitz the tea leaves in a coffee grinder or similar, high-powered blender to a fine powder and mix together with the Vanilla Muffin Quick Treats Mix.
  3. Mix the Buttermilk together with the oil and eggs.
  4. Add the Vanilla Muffin Mix to the Buttermilk mixture and whisk until combined and lump-free. (About 1 min.)
  5. Pour into the loaf tin and tap the bottom of the loaf tin to even out the batter before baking in the centre of the oven for approximately 1 hour or until a knife inserted into the centre of the cake comes out clean.
  6. Once the cake has cooled, remove it carefully from the loaf tin and place it on a cooling rack.
  7. Heat the milk and chocolate together on very low heat and mix until combined before adding the icing sugar and stirring through until you have a thick and lump-free glaze.
  8. Spread evenly over the top of the cake and allow to run down the sides
  9. Allow the icing to set before serving.

Ingredients

  • 3 tsp good quality earl grey tea
  • 1 packet SASKO VANILLA MUFFIN MIX
  • 250 ml buttermilk
  • 140 ml sunflower oil
  • 2 extra-large eggs

Glaze:

  • 45 ml milk
  • 80 g white chocolate
  • 1 cup icing sugar

Method

  1. Preheat your oven to 180°C and grease a 23cm loaf tin.
  2. Blitz the tea leaves in a coffee grinder or similar, high-powered blender to a fine powder and mix together with the Vanilla Muffin Quick Treats Mix.
  3. Mix the Buttermilk together with the oil and eggs.
  4. Add the Vanilla Muffin Mix to the Buttermilk mixture and whisk until combined and lump-free. (About 1 min.)
  5. Pour into the loaf tin and tap the bottom of the loaf tin to even out the batter before baking in the centre of the oven for approximately 1 hour or until a knife inserted into the centre of the cake comes out clean.
  6. Once the cake has cooled, remove it carefully from the loaf tin and place it on a cooling rack.
  7. Heat the milk and chocolate together on very low heat and mix until combined before adding the icing sugar and stirring through until you have a thick and lump-free glaze.
  8. Spread evenly over the top of the cake and allow to run down the sides
  9. Allow the icing to set before serving.

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