EASY, FROSTED TEA CAKE

2 tea bags + 180 ml boiling water

allow to steep for 20 minutes

375 gm butter

120 gm soft brown sugar

200 gm caster sugar

1 tbsp honey

1 tbsp orange sweet marmalade jam

5 eggs

370 gm self-rising flour

1 tsp vanilla essence

50 gm walnuts chopped

50 gm hazelnuts chopped

FOR DECORACTION:

Whole hazelnuts (roasted)

Chocolate & hazelnut bread spread

(or any to your choice)

METHOD:

Beat butter, both sugar, honey &

jam until light & fluffy, add in eggs

one at a time, alternating with flour

& cooled tea solution, add in vanilla

essence & mix well.

Stir in nuts & pour into greased &

lined cake pan.

Bake in pre-heated oven in 160°C

for 1 hour or until it is done.

Cool the cake before spreading on

top with chocolate, hazelnut bread

spread & decorate with hazelnuts.