This cake can be made into muffins, loaves or waffles.
A moist delicious cake with a citrus icing perfect for Easter Brunch.
1/2 cup butter
2 large eggs
1/2 tsp. salt
1 tsp. of each – Earl Grey & Lavender TEA ground into fine bits
1/2 cup strongly brewed Earl Grey & Lavender TEA (2 tsp. Earl Grey TEA and
1/2 tsp. Lavender steeped in 3/4 cup boiling water for 5 minutes. Strain and measure out 1/2 cup. Let cool.)
Preheat oven to 350°. Grease a large loaf pan, 4 mini loaf pans, 9” x 13” pan or muffin tins.
Cream butter, sugar and eggs in a large bowl. In another bowl combine flour, salt, baking powder and dry tea leaves. Add the cooled TEA and flour mixture to the butter mixture alternating ingredients beginning and ending with the flour. Add mashed bananas (with baking soda added) & vanilla. Bake for 25 – 30 min. muffins & mini loaves or 30 – 35 min. for larger loaf pan or 9”x13” pan. Bake until toothpick inserted in middle comes out clean.
1/4 cup butter softened
2 tbsp. strongly brewed Fruity Orange Rooibos TEA (2 tsp. Fruity Orange Rooibos TEA steeped in 1/2 cup boiling water until cool. Strain and measure out 2 tbsp.)
1/4 tsp. lemon zest 1/4 tsp. vanilla
1 1/2 cups icing sugar 1 tsp. dried lavender
Beat the butter in a small bowl until fluffy. Add the tea, lemon zest, vanilla and 1/2 cup of icing sugar and beat to combine. Gradually add the rest of the icing sugar and beat until smooth. Spread on cooled loaf, cake or waffles.