A stunning almond and orange sponge cake finished with a fragrant tea-infused syrup. The cake is made with 3 oranges, 9 eggs, 375g castor sugar, 375g almond meal and 2 teaspoons baking powder. Teainspired
For the syrup, combine the sugar, water, tea bags, ginger and mint sprigs in a medium saucepan over low heat, cook stirring occasionally for 5 minutes or until sugar dissolves, then increase heat to medium-high and bring to the boil, cooking for a further 2 minutes until the syrup thickens slightly. Teainspired Remove from heat, cool, strain into a jug and drizzle generously over the cake to serve.
Find the full recipe at: teainspired.com/dilmah-recipes/tea-infused-recipes/orange-cake-with-peppermint-and-cinnamon-tea-syrup
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