Caramel citrus cake with Earl Grey syrup

Caramel citrus cake with Earl Grey syrup

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This luscious cake is served with a generous drizzling of warm Earl Grey tea infused syrup.

The ingredient of Caramel citrus cake with Earl Grey syrup

  1. 125g butter
  2. 1/2 cup (100g) brown sugar
  3. 1/4 cup (60ml) golden syrup
  4. 2 eggs
  5. 1 teaspoon grated lemon rind
  6. 1 1/2 cups (225g) self-raising flour
  7. 1/2 cup (55g) almond meal
  8. 1/2 cup (125ml) buttermilk
  9. Double cream, to serve
  10. 4 Earl Grey tea bags
  11. 3/4 cup (175g) caster sugar
  12. 1 tablespoon fresh lemon juice

The instruction how to make Caramel citrus cake with Earl Grey syrup

  1. Preheat oven to 180u00b0C. Line a 20cm round cake pan with non-stick baking paper. Use an electric beater to beat butter, sugar and golden syrup until pale and creamy. Beat in the eggs and lemon rind.
  2. Fold in the flour, almond meal and milk until just combined. Spread mixture into pan. Bake for 40-45 minutes.
  3. Meanwhile, infuse the tea bags in 1 cup (250ml) boiling water for 5 minutes. Discard the tea bags. Stir the tea, sugar and lemon juice in a saucepan over a low heat until sugar dissolves. Boil for 5-6 minutes until thickens.
  4. Turn cake out onto a plate. Use a skewer to pierce all over the top of the cake. Spoon one-third of the syrup over the cake. Allow to cool. Cut into wedges. Serve drizzled with remaining warm syrup and cream.

Nutritions of Caramel citrus cake with Earl Grey syrup

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calories: https://schema.org
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