Butter cake with tea and raspberry icing

Put butter in a small saucepan over a medium heat. Once butter has almost melted, snip tops off tea bags and empty tea leaves into pan. Discard bags. Cook, without boiling, for a further 5 minutes to infuse then set aside for 15 minutes.

Preheat oven to 180°C fan‑forced (200ºC conventional). Grease a 20cm round cake tin with cooking oil. Line base and sides with baking paper. Strain tea butter through a sieve lined with a double layer of porous cloth into a large bowl. Pour in sugar and beat, using an electric hand mixer, for 1 minute. Add eggs, 1 at a time, beating well after each addition. Pour in milk and flour and beat for 30 seconds or until combined. Pour into prepared tin. Smooth surface. Bake for 30 minutes or until golden brown and cooked when tested with a skewer. Remove from oven, set aside for 15 minutes then turn out onto a wire rack to cool completely.

Meanwhile, to make icing, put 80ml boiling water in a small heatproof jug. Add tea bags and stir. Set aside for 10 minutes to infuse. Put icing sugar and jam in a large bowl. Pour in 40ml of the brewed tea and stir until smooth. Add a few drops of food colouring to tint a stronger pink, if desired.

Pour icing into centre of cooled cake and spread to coat top, allowing icing to drip down over sides of cake. Set aside for 30 minutes or until icing sets. Serve cake topped with raspberries.