Potato and earl grey tea cake

Potato and earl grey tea cake

The Potato Cookbook
1 cake

The potatoes in this tea cake give it a beautiful moist texture, while the sultanas soaked in earl grey tea add a wonderful flavour. It’s the perfect remedy for that afternoon energy slump. Slice and serve with butter and a cup of tea or glass of milk.


Quantity Ingredient
250ml full-cream milk
2 earl grey tea bags
125 grams sultanas
2 teaspoons grated lemon zest
3 small floury potatoes, peeled and cut into 2 cm pieces, about 300 grams
225 grams plain flour
1 1/2 teaspoons baking powder
1 tablespoon maple syrup
1 large egg, whisked, at room temperature
125 grams walnuts, chopped
140 grams brown sugar


  1. Heat the milk until just boiling. Place the teabags in a small measuring jug and pour the milk over them. Infuse for 5 minutes and then discard the tea bags.
  2. In a small mixing bowl, pour the milk over the sultanas and lemon zest, stirring to combine. Set aside for 2 hours or overnight in the refrigerator to allow the sultanas to plump up and absorb the infused milk.
  3. Put the potatoes in a small saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until very tender, about 12 minutes, testing with the point of a sharp knife. Drain the potatoes and return them to the saucepan over low heat for 1 minute to ensure any excess water has evaporated. Pass through a ricer or mash until very smooth.
  4. Measure 230 grams of mashed potato into a large mixing bowl and set aside to cool to room temperature.
  5. While the potatoes are cooling, preheat the oven to 180°C and line a 21 x 11 x 6 cm loaf pan with baking paper.
  6. In a medium mixing bowl, whisk together the flour and baking powder.
  7. Add the maple syrup to the potato and beat with a wooden spoon until smooth. Add the egg and stir until completely incorporated. Stir in the walnuts, brown sugar and the sultanas with the milk. Add the flour mixture to the potato batter and stir until just combined.
  8. Pour the batter into the loaf pan and gently smooth the top with a spatula. Bake for about 1 hour and 10 minutes, until a skewer or toothpick inserted in the centre of the tea cake comes out clean. If the cake is browning too quickly, cover loosely with foil.
  9. Cool the cake in the pan for 5 minutes before turning out onto a wire rack.
  10. When completely cool, place the tea cake on a serving plate. Slice it thick or thin, according to your preference.
  11. Store left-over tea cake in the refrigerator in an airtight container for up to 3 days.
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