orange and earl grey cakerating:
100g Wholemeal Brown self-raising flour
75g White self-raising flour
1tsp Baking powder
Pinch of salt
175g Unsalted butter at room temperature
Finely grated zest of 1 orange
2-3tsp Orange extract
50ml Earl Grey tea
175g Golden caster sugar
For the buttercream
50g Unsalted butter softened
150g Icing sugar, sieved
1tsp Orange blossom water
For the icing:
2-3tbsp Earl Grey tea
150g Icing sugar
For the Earl Grey tea:
2tsp (level) or 1 teabag Earl Grey tea
100ml Boiling water
Preheat the oven to 180C.
Make the Earl Grey tea.
Prepare two 20cm (8 inch) sandwich tins, by lightly greasing and lining the base with baking parchment.
Sieve the flours, the baking powder and salt together. If too much bran remains in the sieve, weigh the remains and replace with more white SR flour.
Beat together the butter, orange zest and sugar to a cream, until light and fluffy. Next beat in the eggs one at a time, putting in 1 tablespoon of the flour mix in after each egg. Then stir in the Earl Grey tea and orange extract.
Finally, fold in the remainder of the flour mix. Divide the mixture into two, spooning into each of the cake tins. Smooth into the tins.
Bake in the oven for 20-25 minutes or until the cakes are springy. Leave the cakes in the tin for a couple of minutes before turning out.
Make buttercream as usual. If no orange blossom extract, orange would do.
To make the icing for top, sieve the icing sugar into a bowl. Add 2-3 tablespoons of the Earl Grey tea into the icing sugar and mix in with a spoon, then spread evenly over the top of the cake. It will drip down the sides a bit but this looks rather rustic. No need for any other decoration but you could sprinkle some orangey-yellow sugar crystals over the top.