A cup of earl grey tea in the afternoon always picks me up. The only thing better is a slice of cake next to it – what better than a tea scented cake to really enjoy my earl grey fix.
Early grey is a black tea, scented with bergamot is great for a buttery lemon afternoon tea cake.
For this cake, use the best quality tea. My favourite is French Earl Grey. Along with bergamot it is scented with dried rose petals.
125g thickened cream
1 tablespoon earl grey tea leaves
180g unsalted butter, softened
250g caster sugar
zest of 1 lemon
2 teaspoons vanilla extract
300g plain flour, sifted
1 tablespoon baking powder
125g natural Greek style yogurt, plus extra to serve
For the Syrup
juice and zest of 1 lemon
175g caster sugar
1 teaspoon earl grey tea leaves
Preheat oven to 180°C. Grease and line a 24cm spring form cake tin.
Combine the cream and tea together in small saucepan over medium low heat. Bring to just below the boiling point and turn off the heat. Leave the cream to infuse while you make the cake batter.
In the bowl of an electric mixer, beat the butter, sugar and lemon zest together until pale and creamy.
Add the eggs, one at a time (beating between each until well combined). Add the vanilla, flour, baking powder and a pinch of salt and mix to combine. Add the yoghurt and the infused cream (tea leaves included) and fold together until thick and smooth.
Spoon into the prepared cake tin.
Bake for 45 minutes, or until a skewer comes out clean after being inserted.
Remove from the oven and leave to cool in the tin for 5 minutes.
Meanwhile for the syrup, combine all ingredients together in a small saucepan over medium high heat. Bring to a simmer, stirring to dissolve the sugar and take off the heat.
While hot slowly pour over the cake and leave to soak in.
Cool the cake completely in the tin.
Serve the cake with extra Greek style yoghurt (and a cup of earl grey tea).