Citrus Cake With Earl Grey Tea Syrup

Over the weekend I was looking at recipes online and came across this one. I just had to try it and it made the whole house smell amazing. The cake is light and the Earl Grey tea syrup is incredible. Somebody needs to capture the wonderful scent in a candle. Enjoy!

1/2 cup (1 stick) butter
1/2 cup brown sugar
1/4 cup golden syrup
2 eggs
grated rind from one large lemon
1 1/2 cup self-rising flour
1/2 cup almond meal
1/2 cup milk

For The Syrup:
3 Earl Grey teabags
3/4 cup granulated sugar
1 tablespoon lemon juice


Preheat oven to 340 degrees. Grease an 8 inch round cake pan.

Beat butter, sugar, and golden syrup in a bowl and mix on medium speed until creamy. Beat in eggs, one at a time (scrapping down the sides), and the lemon rind.
Felicity Huffman's What the Flicka? teacakebatter
Fold in flour, almond meal, and milk until just combined. Place in cake pan and bake for 35-40 minutes.

While baking, make syrup. Infuse the teabags in 1 cup of boiling water for 5 minutes, then throw away teabags. Add the tea, sugar, and lemon juice into a small pan over a low heat until sugar dissolves, then boil for five minutes until it becomes thicker.
Felicity Huffman's What the Flicka? teasyrup
Allow cake to cool for 10 minutes then stab holes with a skewer and pour half of the warm syrup over the cake. You can either serve the cake with the remainder of syrup or pour the rest over the cake when the cake is completely cooled.