Cranberries and Russian tea Bundt

On 18 December 2018
Russian tea recipe


20cl milk
2 x 2 tablespoons of October Relevation tea (or an Earl Grey tea)
270g wheat flour
1 teaspoon of bicarbonate
One pinch of salt
180g softened butter
240g caster sugar
1 bag of vanilla sugar
3 eggs
100g dried cranberries


In a baking pan, heat the milk with 2 tablespoons of tea using a tea ball or filter. Stop before boiling and put it outside of the heat while leaving the tea to brew in the milk. Preheat the oven to 180°C (356°F). In a container, mix together the flour, sugar, vanilla sugar, bicarbonate, salt and ground tea. Add the softened butter (slighlty melted) to it, then the eggs one by one. Add the milk infused with tea little by little and then finally the dried cranberries. Pour the pastry into a greased and floured Bundt cake pan. Put it in the oven for 50min. Check the cooking using a knife, and let it cook if necessary. Leave it to cool on a baking tray.

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