Comforting vanilla flavours in this tea and biscuits inspired cake. The sweet, smoky, floral flavour profile of bergamot is nestled up to with malted milk, and lifted with zesty lemon and a filling of blackcurrant jam.
Ingredients
For the sponge:
300g unsalted butter (softened)
375g caster sugar
375g self raising flour
6 free range eggs (room temp)
75ml neutral oil
4.5 tbsp buttermilk or natural yogurt
6 tbsp Horlicks
3 earl grey tea bags
Zest 1/2 lemon
2 tsp vanilla extract
1 tsp sea salt
Buttercream & filling:
300g unsalted butter
600g icing sugar
2 tsp vanilla bean paste
Pinch salt
Blackcurrant jam
Method
1. Heat the oven to 160c/fan. Line 2 x 8 inch sandwich tins.
2. Using a stand mixer or a hand whisk on a high speed, cream softened butter, oil and sugar together for 4-5 mins until pale and fluffy.
3. Add in the eggs one at a time, beating well between each addition. Add buttermilk with the last egg.
4. Gently fold in the flour, Horlicks powder, lemon zest and salt. Cut open the tea bags, pour the tea leaves into the mixture and stir in. Stop mixing when all the flour is incorporated - be careful not to over-mix!
5. Split the batter equally between two cake tins. Bake side by side for 28 minutes, until the sponges are risen, golden brown and spring back when lightly pressed.
6. Leave cakes to cool for 5 minutes in their tins, then turn out onto a rack and peel off the paper. Cool completely before filling.
7. To make your buttercream, beat the butter for 5-10 mins on a high speed. When very pale and fluffy, add the icing sugar gradually, beating on a medium speed. Add salt and vanilla in and beat on high for 2 more mins, adding 1-2 tsp milk if too stiff.
8. Once the cake has cooled, spread a good layer of buttercream on the bottom cake, making a well with a palette knife for the jam. Add your jam in, then sandwich the other sponge layer on top.
9. Spread icing around outside of the cake, adding and spreading little splotches of blackcurrant jam around the sides. Enjoy!