Serves 10
Ever wondered what a cup of Earl Grey would taste like as a cake? This French Earl Grey Cake is light, fragrant and full of delicate citrus and floral notes. Soft tea-infused sponge layers are paired with fresh raspberry cream and finished with a scattering of berries and edible flowers for a beautifully elegant bake. Perfect for afternoon tea, celebrations or when you want something a little more refined.
Preheat oven to 160°C and line three 20cm round cake tins.
Grind 2 tbsp of the tea into a fine powder and set aside.
In a small saucepan, gently heat the milk with the remaining tea until warm. Remove from heat and allow to infuse for 15 minutes, then strain and discard the tea leaves.
In a stand mixer, beat the butter, sugar, ground tea, lemon zest and rosewater until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Add the flour and infused milk in alternating batches, starting and ending with the flour. Mix gently until just combined.
Divide the batter evenly between tins and smooth the tops.
Bake for 25–30 minutes, or until a skewer inserted comes out clean. Cool in tins briefly, then transfer to wire racks to cool completely.
To make the filling, whip the cream and vanilla until thick and fluffy.
Reserve a handful of raspberries for decoration and roughly chop the rest. Fold the chopped raspberries through the cream.
Place one cake layer on a serving plate and spread over one-third of the cream. Top with the second layer and repeat. Finish with the final layer and spread the remaining cream over the top.
Decorate with fresh raspberries and dried edible flowers.
Chill slightly before serving for cleaner slices. Store leftovers in the fridge.
