Step 1

Preheat oven to 180C. Grease and line a 23cm spring form cake tin.

Step 2

Pour 1/2 cup boiling water over the two teabags and allow to steep for 5 minutes. Add milk and set aside.

Step 3

Meanwhile, in the bowl of a stand mixer, or using handheld beaters, cream butter and sugar until pale. Add eggs one at a time, beating well between each addition. Beat in vanilla. Add flour, baking powder, cinnamon and steeped tea. Beat until just combined. Pour into prepared tin and bake for 20-25 minutes until a skewer inserted into the centre comes out clean.

Step 4

Sprinkle with brown sugar. Slice and serve with a cup of tea.