1. 300 ml earl Grey tea 

    2. 100g currants 

    3. 100g sultanas 

    4. 100g candied orange peel 

    5. 1 tablespoon oil/butter for cake tin 

    6. 1 beaten egg 

    7. 50g sugar 

    8. 150g wholemeal self raising flour 

    Recipe

    1. Mix the tea currants, sultanas and peel together in a large bowl. 

    2. Leave overnight. 

    3. Preheat the oven to 350°F (180°C). 

    4. Grease a 500g cake tin. 

    5. Add the egg and sugar to the mixture. 

    6. Sieve in the flour. 

    7. Pour the mixture inot the cake tin and cook in the oven for 1 hour. 

    8. Leave to settle for a few minutes before serving.

    Advice 

    This cake has a refreshing taste, thanks to the tea and orange peel and is best eaten with tea, coffee or hot chocolate.

    1. 300毫升伯爵茶 

    2. 100克無(wú)核葡萄干 

    3. 100克伊朗sultanas無(wú)籽葡萄干 

    4. 100克 蜜糖橘皮 

    5. 1大湯勺油/黃油，用于餅?zāi)?nbsp;

    6. 一個(gè)打碎的雞蛋 

    7. 50克白糖 

    8. 150克 全麥的自發(fā)面粉

    方法：

    1. 將茶，無(wú)核葡萄干，sultanas無(wú)籽葡萄干和橘皮放入大碗中混合。 

    2. 放置一個(gè)晚上 

    3. 將烤箱預(yù)熱到華氏350度（攝氏180度） 

    4. 在制作500克蛋糕的餅?zāi)Ｉ贤可嫌?nbsp;

    5. 在混合物中加入雞蛋和糖 

    6. 與面粉調(diào)和 

    7. 將它們倒入餅?zāi)Ｖ���，放入烤爐烘烤一小時(shí)。 

    8. 取出后靜置幾分鐘，便可上桌食用

    建議：

    由于加入了茶和橘皮，使得這款蛋糕口感非常得清新，提神。搭配茶，咖啡或是熱巧克力飲料，滋味更佳。