EARL GREY, LEMON AND BLUEBERRY CAKE
SERVES 12
1 Preheat oven to 160°C. Line a 10 cm x 24 cm loaf tin with non-stick baking paper.
2 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.
3 Strain and reserve the milk. Discard the tea leaves.
4 Place the infused milk, eggs, egg whites, lemon rind, sugar, almond meal and baking powder in a large bowl and whisk to combine.
5 Add the blueberries and fold through.
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.
7 Place the cake on a serving plate and top with the yoghurt frosting, to serve. Tip: This cake is just as delicious served warm without the frosting.
Yoghurt frosting: Place 1 cup (250 g) mascarpone, 1 cup (250 g) plain thick yoghurt, 1 tablespoon honey and 1 teaspoon vanilla extract in a bowl and whisk until thick and fluffy. Makes 2 cups.
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