Earl Grey, Lemon and Blueberry cake

Updated at: Wed, 16 Aug 2023 20:33:59 GMT

Step 1

Preheat oven to 160°C fan / 180°C

Step 2

Line a 10cm x 24cm loaf tin (2lb) with nonstick baking paper

Step 3

Place tea leaves and milk in a pan over a medium heat. Bring to a gentle simmer, then remove from heat and allow to infuse for 10 minutes. Strain and reserve the milk. Discard the tea leaves.

Step 4

Place the infused milk, eggs, egg whites, lemon zest, sugar, almonds and baking powder in a large bowl and whisk to combine.

Step 5

Add the blueberries and fold through.

Step 6

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.

Step 7

Place the cake on a serving plate and top with yoghurt icing (half yoghurt, half mascarpone, vanilla extract, sweetened with honey) to serve.

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