9. To make the icing, zest the lemon in long strokes and set the zest aside for garnish. 10. In a small bowl, whisk together the icing sugar and enough lemon juice to make a thin, drizzly icing. 11.

Topped with a light lemon curd flavoured mascarpone cream, this cake is best served with a cup of Earl Grey tea, and will last for up to two days. You will need 2 x 20cm cake tins and a wire rack ...

Preheat oven to 350°. Grease a 9-inch cake pan with butter or cooking spray and set aside. Steep tea in 1/2 cup of boiling water for 5 minutes. Add milk and set aside. In a large bowl, add sugar ...

Add the tea bag and lavender and leave to steep for 10 minutes before removing both. Add the lemon juice and stir in the honey until dissolved. Leave to cool before bottling.

Ingredients 250g self-raising flour 1 tbsp Earl Grey tea leaves, lightly ground salt 200g caster sugar 175g unsalted butter, softened 3 eggs 80g full-fat sour cream FOR THE LEMON ICING 150g pure ...

1 tablespoon Earl Grey tea leaves, pounded to a coarse powder (use a small plastic bag and mallet or heavy spoon) 1 tablespoon lemon zest ¼ cup light agave syrup (or ¹⁄3 cup sugar) 2 eggs ...

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