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Earl Grey Tea Cake with Bergamot Icing

Be inspired by British tea times with these elegant cakes by Kath Clarke of Frank Food & Me.


  • 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

  • Icing

  • 3/4 cup icing sugar, sifted

  • 2 tsp butter

  • 1/2 tsp bergamot extract or rosewater

  • Very little hot water to melt butter


  • 1.

    Preheat the oven to 160°C

  • 2.

    Spray cake mould with canola spray.

  • 3.

    Beat sugar and butter until white, light and creamy, (speed 1 for 2 mins, then speed 4 mins)

  • 4.

    Stop and scrape the sides to ensure all the butter is being mixed.

  • 5.

    Beat for another 2 mins.

  • 6.

    Add lemon zest and bergamot.

  • 7.

    Turn back to speed 2 and add one quarter of the eggs, beat well for another 2 mins.

  • 8.

    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.

  • 9.

    Combine dry ingredients together, then add into mix until just incorporated – scraping sides so that everything is incorporated.

  • 10.

    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.)

  • 11.

    Cool and turn out of tin.

  • Icing:

  • 1.

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

  • 2.

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

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