Earl Grey Tea Cake with Bergamot Icing

Cook Time 60 minutes

Servings 10-12


500g  butter
450g  sugar 

2 tsp bergamot extract / rosewater or orange blossom water
zest of 4 lemons (Kingfisher)
8 eggs

2 tbs earl grey tea leaves

300g ground almonds
200g plain flour
2 tsp baking powder
1 tsp salt

3/4 cup icing sugar, sifted
2 tsp butter
1/2 tsp bergamot extract or rosewater
Very little hot water to melt butter 


Preheat the oven to 160°C
Spray cake mould with canola spray.
Beat sugar and butter until white, light and creamy, (speed 1 for 2 mins, then speed 4 mins)
Stop and scrape the sides to ensure all the butter is being mixed.
Beat for another 2 mins.
Add lemon zest and bergamot.
Turn back to speed 2 and add one quarter of the eggs, beat well for another 2 mins.
Add a few more eggs, 2 mins beat, add few more eggs, 2 mins beat, after last egg addition, beat on 3 for 2 mins.
Combine dry ingredients together, then add into mix until just incorporated – scraping sides so that everything is incorporated.
Pour into tin LEAVING 5MM TO THE TOP and bake for 25mins, checking for just being firm, not hard. (brown on top with little bubbles on surface.)

Cool and turn out of tin.

Pour boiling water a little at a time to melt butter, keep stirring until smooth and glossy. only add water as you need to.

For the lavender garnish, simply roll fresh lavender in caster sugar


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