Butter cake with tea and raspberry icing Recipe - Better Homes & Gardens Australia
With the tea infused right into the cake, this berry delight is a fresh and fabulous arvo tea offering.
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Ingredients
- 150g butter, chopped
- 4 Dilmah Premium Ceylon Black Tea Bags
- Cooking oil spray, to grease
- ¾ cup caster sugar
- 2 free-range eggs
- 60ml milk
- 1¼ cup self-raising flour
- Raspberries, to serve
- TEA AND RASPBERRY ICING
- 4 Dilmah Premium Ceylon Black Tea Bags (tags removed)
- 1½ cups icing sugar mixture
- 2 tsp raspberry jam
- Pink food colouring, to tint (optional)
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