How to make Earl Grey and Lavender Mini Loaves from Laura's London

The perfect fodder for a quintessentially British afternoon tea
Laura Timson18 May 2017

The mini loaves are the perfect addition to any British Afternoon Tea table. Delectable Earl Grey and lavender-infused sponge is topped with a luscious lavender buttercream - absolute heaven.

Ingredients (makes 12 mini loaves)

360 Organic Self Raising Flour

5 Organic eggs

400g Organic Caster sugar

225g unsalted butter

4 earl grey tea bags

16 tbsp organic milk

1 tsp vanilla paste

1 tsp ground lavender

Best cake tins - in pictures

1/11

For the lavender buttercream

200g unsalted butter

500g icing sugar

60ml milk

1tsp lavender

Purple food colouring

Method

Preheat the oven to fan 140C/conventional 160C/ gas 3.

Line a 12-hole mini loaf tin.

Place the milk in a saucepan over low heat and add earl grey teabags once the milk has come to a simmer. Cover the pan and leave to infuse for 30 mins.

Cream together the butter and sugar.

Sift in the self raising flour and add the lavender and mix thoroughly.

Now add in the milk, eggs and vanilla paste and mix.

Pour into the mini loaf tins, and bake in the oven at 160c fan for 10-15 minutes until the sponge is light and springy to the touch.

Once cooked take out of the tins and leave to cool on a wire rack.

For the Lavender buttercream heat the milk until almost at boiling point then add the lavender. Leave to infuse for 15 mins. Mix the butter with the icing sugar and slowly add the lavender infused milk for flavour. Add purple colouring.

Once the cakes are cooled you can pipe the buttercream ontop and add lavender for decoration. Delicious.

Laura Timson is the founder of online artisan bakery Laura's London. Follow her on Instagram @lauras_london

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