Made with love

Put on the perfect afternoon tea for Mother's Day

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Earl Grey and orange cake

SERVES 8-10

Ingredients

3 Earl Grey tea bags

100ml whole milk

225g unsalted butter, at room temperature, plus extra for greasing

225g caster sugar

4 Clarence Court Leghorn Whites large free-range eggs

225g self-raising flour

Zest of 1 orange, plus slices for decoration (optional)

For the cream cheese frosting

100g unsalted butter, at room temperature

1 tbsp orange juice

Zest of ½ an orange

100g icing sugar, sifted

200g cream cheese

1. Add the Earl Grey tea bags and the milk to a saucepan and bring to the boil. Take off the heat and leave to infuse for 30 minutes.

2. Meanwhile, preheat the oven to 180°C/160°C fan/ gas mark 4, grease and line 2 x 20cm cake tins with baking parchment.

3. Cream the butter and caster sugar together until light and fluffy. Add the eggs, one at a time, until fully incorporated, then add the flour.

4. Lastly, add the Earl Grey-infused milk and the orange zest, and mix well.