Mini Malted Milk, Earl Grey and Blackcurrant Cake with Unsalted Butter

For the sponge:

100g unsalted butter (softened)

125g caster sugar

125g self raising flour

2 free range eggs (room temp)

25ml neutral oil

1.5 tbsp buttermilk or natural yogurt

2 tbsp Horlicks 

2 earl grey tea bags

Zest 1/2 lemon

1 tsp vanilla extract 

1 tsp sea salt

For the buttercream & filling:

200g unsalted butter

300g icing sugar

1 tsp vanilla bean paste

Pinch salt 

Blackcurrant jam

Step 1

Heat the oven to 160c/fan. Line 2 x 4 inch sandwich tins.

Step 2

Cream softened butter, oil and sugar together for 4-5 mins until pale and fluffy.

Step 3

Add in eggs one at a time, beating well between each addition. Add buttermilk with the last egg. 

Step 4

Gently fold in flour, Horlicks powder, tea leaves, lemon zest and salt. Stop mixing when all the flour is incorporated - do not overmix! 

Step 5

Split batter equally between two cake tins. Bake side by side for 22 minutes until the sponges are risen, golden brown and spring back when lightly pressed.

Step 6

Leave to cool for 5 minutes then turn out onto a rack and peel off the paper. Cool completely before filling.

Step 7

To make your buttercream, beat the butter for 5-10 mins on a high speed. When very pale and fluffy, add the icing sugar gradually, beating on a medium speed. Add salt and flavourings in and beat on high for 2 more mins. 

Step 8

Once the cake has cooled, spread buttercream on the bottom layer, making a well with a palette knife for the jam. Sandwich the other sponge layer on top. 

Step 9

Spread icing around outside of the cake, adding and spreading little splotches of blackcurrant jam around the sides. Enjoy!