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Earl Grey, lemon and blueberry cake
Serves 12 Cakes, Bread and Pastries
Ingredients
- 1 tablespoon Earl Grey tea leaves
- 1⁄4 cup (60ml) milk
- 4 eggs
- 2 egg whites
- 1 tablespoon finely grated lemon rind
- 1 cup (220g) raw caster (superfine) sugar
- 3 cups (360g) almond meal (ground almonds)
- 3 teaspoons baking powder
- 1 cup (125g) blueberries
- yoghurt frosting (see recipe, below), to serve
Method
Preheat oven to 160C/325F. Line a 10cm x 24cm (4 inch x 91⁄2 inch) loaf tin with non-stick baking paper.
Place the tea leaves and milk in a small saucepan over medium heat. Bring to a gentle simmer, then remove from the heat and allow to infuse for 10 minutes. Strain and reserve the milk. Discard the tea leaves.
Place the infused milk, eggs, egg whites, lemon rind, sugar, almond meal and baking powder in a large bowl and whisk to combine. Add the blueberries and fold through.
Pour the mixture into the prepared tin and bake for 45 minutes or until golden and cooked when tested with a skewer. Allow to cool in the tin for 10 minutes, before turning out onto a wire rack to cool completely.
Place the cake on a serving plate and top with the yoghurt frosting, to serve.
TIP
This cake is just as delicious served warm without the frosting.
Yoghurt frosting (makes 2 cups)
Place 1 cup (250g) mascarpone,
1 cup (250g) plain thick yoghurt,
1 tablespoon honey and
1 teaspoon vanilla extract
in a bowl and whisk until thick
and fluffy.
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