Earl Grey, lemon and blueberry cake
- 1 tablespoon Earl Grey tea leaves
- ¼ cup (60ml) milk
- 4 eggs
- 2 eggwhites
- 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
- 1 cup (250g) mascarpone
- 1 cup (250g) plain thick yoghurt
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- Preheat oven to 160°C (325°F). 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, eggwhites, 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.
- To make the icing, place the mascarpone, yoghurt, honey and vanilla in a bowl and whisk until thick and fluffy.
- Place the cake on a serving plate and top with the yoghurt frosting, to serve. Serves 12
Photography: Con Poulos
© DONNA HAY GROUP
