Earl Grey Supreme Fruit Cake

Infuse your favourite dry fruits into Earl Grey Supreme tea and turn it into this fragrant cake.

yields: 8 round muffin tins

Infused fruits:
2 sachets | Earl Grey Supreme
100ml | hot water
40g | coconut sugar
150g | mixed dried fruits
1 tbsp | light rum or tea liquor

cake:
1 egg
20g granulated sugar
30g refined coconut oil, liquid
100g all purpose flour
20g almond meal
1 tsp baking powder
1/8 tsp cinnamon powder

1. Marinate chopped dried fruits in freshly brewed Earl Grey in a container with a lid. Leave the jar over counter for at least 3 hours.
2. Preheat oven at 360F°/180°C.
3. Mix egg and sugar with hand mixer until pale.
4. Fold in coconut oil.
5. Sift the rest of dried ingredients into the egg mixture.
6. Fold in infused fruits including all the liquid with spatula.
7. Bake at 360F°/180°C for 15 minutes.