Earl Grey and Lemon Cakes with Lavender Syrup

cooking Time

0:30

serves

preparation Time

1:00

Earl Grey, lemon and lavender make such a good combination, it's almost surprising they don't have their own hilarious sitcom by now. This recipe is something I'd make if I had special guests stopping by, and wanted to impress them by pretending I don't just eat chocolate after dinner every night. These cakes have a lovely, lemon flavour that works magically with the Earl Grey tea leaves and the tart lavender syrup, and can easily be made gluten free by switching out regular flour.

Ingredients for the cakes

240g self raising flour
75g caster sugar
1 tsp baking powder
2 Earl Grey tea bags, brewed in 200ml of boiling water for 10 minutes
100ml almond milk
25ml fresh lemon juice
1 tbs lemon rind

Ingredients for the syrup

30ml lemon juice
1 tsp dried lavender
100ml water
50g caster sugar

To decorate

Candied peel, optional (I usually make my own!)
Icing sugar

Instructions for the cakes

Preheat oven to approximately 180 degrees Celsius and line a mini loaf tray (with space for 8 mini loaves).
In a large bowl, combine flour, sugar and baking powder.
Add Earl Grey water, milk, lemon juice and rind, and mix until just combined.
Pour batter into prepared tray and bake for approximately 30 minutes, or until cakes spring back when touched and are starting to brown.
Remove cakes from the oven and leave to cool completely.

Instructions for the syrup

While the cakes cool, place lemon juice, lavender, water and sugar into a small saucepan over a low heat.
Stir the syrup until the sugar dissolves, then leave for 5 minutes to bubble (keep an eye on it - you want it to be thick, not burnt!).
Remove from heat and set aside.

To assemble

Remove cakes from the tin, dust with icing sugar, drizzle with syrup (or set aside to enable your guests to add at their own discretion) and top with candied peel if desired.