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Caramel Citrus Cake with Earl Grey Syrup

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  • 20m Prep Time
  • 45m Cook Time
  • 1h 5mReady In
Print Recipe 
  • Cuisine :
    •  
  • Course : Desert
    •  

A moist caramel cake infused with citrus and topped with an Earl Grey syrup. Served with double cream.


Ingredients

Servings:
½× 1× 1½× 2× 3×
(4 servings) Units:
US Metric
  • 62.5 g butter
  • 59.1 ml brown sugar
  • 29.6 ml golden syrup
  • 1 eggs
  • 2.46 ml grated lemon rind
  • 177 ml self-raising flour
  • 59.1 ml almond meal
  • 59.1 ml buttermilk
  • Double cream to serve
  • 2 Earl Grey tea bags
  • 88.7 ml caster sugar
  • 7.39 ml fresh lemon juice

Nutrition (per serving, estimated)

Estimated based off 7 of 12 identified ingredients (per 100 g food data, scaled by amount).

Energy
127 cal
Protein
2.28 g
Carbohydrate
13.7 g
Fiber
0.35 g
Sugars
4.85 g
Sodium
215 mg
Total fat
7.12 g
Saturated fat
4.27 g
Monounsaturated fat
1.9 g
Polyunsaturated fat
0.41 g
Vitamins & minerals
  • Calcium: 58.1 mg
  • Iron: 0.7 mg
  • Magnesium: 4.49 mg
  • Phosphorus: 91.1 mg
  • Potassium: 44.1 mg
  • Zinc: 0.2 mg

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

  • 62.5 g butter
  • 59.1 ml brown sugar
  • 29.6 ml golden syrup
  • 1 eggs
  • 2.46 ml grated lemon rind
  • 177 ml self-raising flour
  • 59.1 ml almond meal
  • 59.1 ml buttermilk
  • 2 Earl Grey tea bags
  • 88.7 ml caster sugar
  • 7.39 ml fresh lemon juice

Prepare

  • Double cream, to serve

Let's Cook

  1. Step 1.

    Preheat oven to 180°C.

  2. Step 2.

    Line a 20cm round cake pan with non-stick baking paper.

  3. Step 3.

    Use an electric beater to beat butter, sugar and golden syrup until pale and creamy.

  4. Step 4.

    Beat in the eggs and lemon rind.

  5. Step 5.

    Fold in the flour, almond meal and milk until just combined.

  6. Step 6.

    Spread mixture into pan.

  7. Step 7.

    Bake for 40-45 minutes.

  8. Step 8.

    Meanwhile, infuse the tea bags in 1 cup (250ml) boiling water for 5 minutes.

  9. Step 9.

    Discard the tea bags.

  10. Step 10.

    Stir the tea, sugar and lemon juice in a saucepan over a low heat until sugar dissolves.

  11. Step 11.

    Boil for 5-6 minutes until thickens.

  12. Step 12.

    Turn cake out onto a plate.

  13. Step 13.

    Use a skewer to pierce all over the top of the cake.

  14. Step 14.

    Spoon one-third of the syrup over the cake.

  15. Step 15.

    Allow to cool.

  16. Step 16.

    Cut into wedges.

  17. Step 17.

    Serve drizzled with remaining warm syrup and cream.

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