Preheat the oven to 180 degrees. Grease and flour an 8-inch rounded tray.
Over medium low heat bring the milk into boil and add the vanilla powder. Add the tea bags and let the milk boil in low heat for 20 minutes.
Let the saucepan aside so that the milk gets cold and then pour it in a cup-making sure you still have 1 cup of milk, if not then add a bit more milk until you have this amount of milk (it will help avoid having a dry cake at the end of the day).
In a bowl cream the butter and sugar until the get smooth and fluffy. Add the eggs one at a time and the pergamont extract.
In another bowl mix sift the flour and whisk together with the baking powder and salt.
Pour the eggs mixture in the flour mix and mix all together until the batter gets smooth and without any flour bits.
Bake the cake for 45′ or until you insert a toothpick in the center of the cake and it gets out clean.
To make the frosting mix the powdered sugar with soft butter, milk and vanilla until it gets thick.
Spread on top of the cake and dust the topping with some grated dark chocolate if you like.
The first picture got me salivating! The event sounds delightful, are you going, if so maybe we could organise a meet-up!
Haha, believe it or not I found myself salivating too while editing the images. And the cake was delicious, so I hope you try it at least once.
Sadly, I am not going to make it to the Inverurie food event however I’d love to meet you too, so we should arrange a coffee at some point.
This looks insanely tasty and so easy to follow. Definitely trying it!