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Almond cake with Earl Grey syrup
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulgent almond cake with fragrant tea syrup - a decadent delight.
Ingredients:
  • Melted butter, to grease
  • 125g butter, at room temperature, cubed
  • 115g (1/2 cup) caster sugar
  • 3 eggs, at room temperature
  • 150g (1 cup) self-raising flour, sifted
  • 150g (1 1/2 cups) almond meal
  • Icing sugar, to dust
  • 25g (1/4 cup) Earl Grey tea leaves
  • 250ml (1 cup) boiling water
  • 60ml (1/3 cup) fresh orange juice
  • 80g (1/3 cup) caster sugar
Instructions:
  • Preheat your oven to 180°C, then use melted butter to generously coat a 1.25-litre (5-cup) savarin ring pan.
  • In a medium bowl, cream the butter using an electric beater until smooth. Incorporate sugar gradually, scraping down the sides of the bowl with a spatula until the mixture turns pale and creamy.
  • Gradually add and beat in the eggs one at a time, ensuring to scrape down the sides of the bowl with a spatula after each addition until thoroughly combined (no need to worry if it looks curdled).
  • Gently combine flour and almond meal with butter mixture using a large metal spoon. Spread cake mixture into greased pan, then smooth the surface with the back of a spoon. Bake in preheated oven for 25 minutes until a skewer comes out clean.
  • To make the Earl Grey syrup, steep tea leaves in a heatproof jug with boiling water for 10 minutes. In a saucepan, combine orange juice, sugar, and more boiling water. Cook until sugar dissolves, then bring to a gentle boil for 5 minutes until slightly thickened. Strain the tea into the syrup using a fine sieve, pressing the leaves with a spoon.
  • Take the cake out of the oven and let it rest for 2 minutes. Then, flip it onto a wire rack placed over a baking tray. Pour the hot syrup slowly over the warm cake and spoon any extra syrup from the tray over the top. Dust the cake with icing sugar and serve.

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