Caramel Citrus Cake With Earl Grey Syrup
20m prep 45m cook 1h 5m ready
A moist caramel cake infused with citrus and topped with an Earl Grey syrup. Served with double cream.
Ingredients
- 125 g butter
- 1/2 cup brown sugar
- 1/4 cup golden syrup
- 2 eggs
- 1 tsp grated lemon rind
- 1 1/2 cup self-raising flour
- 1/2 cup almond meal
- 1/2 cup buttermilk
- Double cream to serve
- 4 Earl Grey tea bags
- 3/4 cup caster sugar
- 1 tbsp fresh lemon juice
Nutrition (per serving, estimated)
Estimated based off 7 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 116 mg
- Iron: 1.39 mg
- Magnesium: 8.97 mg
- Phosphorus: 182 mg
- Potassium: 88.2 mg
- Zinc: 0.39 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 125 g butter
- 1/2 cup brown sugar
- 1/4 cup golden syrup
- 2 eggs
- 1 tsp grated lemon rind
- 1 1/2 cup self-raising flour
- 1/2 cup almond meal
- 1/2 cup buttermilk
- 4 Earl Grey tea bags
- 3/4 cup caster sugar
- 1 tbsp fresh lemon juice
Prepare
- Double cream, to serve
Let's Cook
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Step 1.
Preheat oven to 180°C.
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Step 2.
Line a 20cm round cake pan with non-stick baking paper.
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Step 3.
Use an electric beater to beat butter, sugar and golden syrup until pale and creamy.
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Step 4.
Beat in the eggs and lemon rind.
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Step 5.
Fold in the flour, almond meal and milk until just combined.
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Step 6.
Spread mixture into pan.
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Step 7.
Bake for 40-45 minutes.
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Step 8.
Meanwhile, infuse the tea bags in 1 cup (250ml) boiling water for 5 minutes.
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Step 9.
Discard the tea bags.
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Step 10.
Stir the tea, sugar and lemon juice in a saucepan over a low heat until sugar dissolves.
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Step 11.
Boil for 5-6 minutes until thickens.
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Step 12.
Turn cake out onto a plate.
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Step 13.
Use a skewer to pierce all over the top of the cake.
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Step 14.
Spoon one-third of the syrup over the cake.
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Step 15.
Allow to cool.
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Step 16.
Cut into wedges.
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Step 17.
Serve drizzled with remaining warm syrup and cream.
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