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

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.

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

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.