What do you do when it’s raining outside? I like to stay inside and get all cosy. This usually involves blankets, Netflix, snacks and tea.
These things are ESSENTIAL right now, because as I write this, the remnants of Cyclone Debbie are trickling through the Sunshine Coast. It’s nothing too major, just lots of rain and a little bit of flooding. My thoughts are with those who have been severely affected by this storm. I hope your family and loved ones are safe!
Now, today I wanted to talk about the snacks portion of my rainy day routine, because snacks are important. Really, really important.
You can’t have any average snack – it needs to be really, really good, and that’s why I created this tea cake!
It combines two of my favourite things: cake and tea, and isn’t overly sweet – which I love.
I used the Bears Like Marmalade blend from Bluebird Tea Co. for this cake, and I honestly feel as though it takes it to the next level. It’s fresh and fruity and super zesty, a.k.a. perfect for this recipe!
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I also added a lil bit of chocolate because the cravings are real – and I think they add a special somethin’ somethin’! Feel free to omit them, but I really love the chocolate/citrus combo in this cake!
Alright, so let’s get to the recipe!
I used a bundt tin for this because I think it makes the end result much more desirable, and easier to decorate! You can use any shape of tin you desire – just adjust the cooking times accordingly.
Bears Like Marmalade (& Chocolate) Tea Cake featuring Bluebird Tea Co.
For this recipe you’ll need:
2 tbsp melted butter, for greasing
1 1/3 cups plain flour
1 cup self-raising flour
1/4 cup runny honey
1 tsp vanilla extract
2 tbsp coconut sugar + 1 tbsp for sprinkling
150g melted butter
1/2 cup dark chocolate chips
100mL whole milk
3 tbsp finely grated lemon rind
1/2 cup brewed and cooled Bears Like Marmalade tea
for the icing: 1 cup icing sugar plus 1 tsp for sprinkling, 2-3 tbsp cooled Bears like Marmalade tea, 2 tsp lemon zest, small edible flowers (completely optional!)
To make this recipe you’ll need to:
Preheat the oven to 180 degrees Celsius.
Brush your cake tin/bundt tin with melted butter and set aside.
Put the self raising flour and plain flour into a bowl. In a separate bowl, mix the honey, melted butter, eggs, coconut sugar, milk, lemon rind, vanilla and cooled tea.
Add the wet mixture to the dry mixture, and stir until smooth and completely combined. Gently fold through the chocolate chips.
Pour the mixture into the prepared pan, place in the oven and bake for 30-40 minutes, or until cooked through. Place on a wire rack and allow to cool.
While the cake is cooling, make the icing by combining the icing sugar and tea and stirring until a thick syrup is formed.
While the cake is cooling on the wire rack, pour the icing over the top and allow to drip down and through the wire rack. You’ll want the cake to be ALMOST cooled, but not completely, otherwise you won’t get the nice drippy effect.
Once the cake is completely iced, decorate with the flowers, lemon zest, coconut sugar and icing sugar.
I definitely recommend you eat this cake warm out of the oven alongside a cup of black tea. It’s also just as good the next day, and the day after, as well as the day after that (if it lasts that long!)
Let me know if you’re going to give this recipe a try! If you are – make sure to tag me on Instagram! I’d love to see your creations!