Lemon cake with blackberries and Earl Grey

Lemon cake with blackberries and Earl Grey

Tea is not only an addition to afternoon tea or a companion at meetings with friends. It turns out that it also works well as... syrup for cake. Surprise your friends and prepare a summer cake with fruit and tea.

Earl Grey Ahmad Tea London is enriched with citrus bergamot aroma, which makes its smell stronger and more refreshing. Try the perfect combination of blackberries and citrus by adding the tea to the syrup with which you will sprinkle the cake.

Lemon cake with blackberries and Earl Grey

Ingredients for the cake:

  • 6 eggs
  • 300 g sugar
  • few drops of vanilla flavor
  • 200 g sour cream
  • 300 g flour
  • 1 teaspoon baking powder
  • 100 g melted butter
  • 100 ml of lemon juice (from about 4 lemons)
  • 300 g blackberries

Ingredients for the syrup for the cake filling:

  • 500 ml water
  • 2 tea bags Earl Grey Ahmad Tea London
  • 200 g sugar


Beat the eggs with the sugar and vanilla flavouring. Gradually add cream, flour with baking powder, melted butter and lemon juice - mix everything until smooth. Divide the prepared mixture in half. Blend washed blackberries. Grease the tin with margarine and sprinkle with breadcrumbs, then pour half the batter, spread blackberries and cover with the remaining batter. Bake at 160 degrees Celsius for about 40 minutes or until dry. Meanwhile, prepare the syrup. Brew the tea, add sugar and mix thoroughly. Drizzle the warm syrup well over the cake (cake and syrup should have a similar temperature). Leave to cool.


More information can be found at www.ahmadtea.pl

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