Earl Grey & lemon drizzle loaf recipe

What you need

For Cake: 

• 150g plain flour
• 3 tsp baking powder
• 190g caster sugar
• zest of 2 lemons
• 2 eggs, separated
• 0.5 tsp vanilla essence
• 60ml sunflower oil
• 150g buttermilk
• 20g earl grey
• 0.25 tsp bicarbonate of soda

For Syrup:

• Used tea leaves from buttermilk
• 30g lemon juice
• 70g water
• 50g caster sugar

For Glaze/Topping:

• 150g icing sugar
• 5 tbsp strongly brewed earl grey, chilled
• 1 tsp vanilla
• dried blue cornflower & lemon zest on top (optional)

Method

• Pre-heat oven to 170c, grease & line loaf tin.
• Gently heat the buttermilk and the tea leaves together on medium heat, bring to simmer then leave to cool for about an hour.
• Strain the buttermilk into a separate container but don't chuck out the tea leaves just yet.
• Separate the eggs, put the yolks in a bowl with the buttermilk, oil & vanilla and whisk until incorporated.
• In a separate bowl whisk the egg whites to stiff peaks.
• Weigh your dry ingredients together then whisk slowly in with the buttermilk mix until thick & smooth.
• Fold your egg whites into the mix until all mixed through.
• Pour in loaf tin and bake for 30-40mins (depending on oven) or until cake skewers clear.
• While the loaf is baking, make the earl grey syrup. Measure out the caster sugar, used earl grey leaves, water & lemon juice into a pan. Heat on medium temperature just until the sugar has dissolved and liquid begins to bubble up. Take off heat and leave to cool.
• When cake is done, leave it for 15mins before pricking top all over over with a fork and drizzling over earl grey syrup.
• Leave to cool down completely in the tin. Then take out and put on cooling rack over a piece of baking parchment/tray.
• For the topping add the earl grey tea into a mixing bowl with the vanilla. Bit by bit whisk in the icing sugar, this method should stop it being lumpy, whisk until smooth.
• Drizzle icing all over top of cake and let it drip down the sides.
• While its still wet cover with edible flowers/ lemon zest. Leave dry out for an hour or so before cutting.