Mini Lemon & Earl Grey Sponges

Mini Lemon & Earl Grey Sponges
It's Afternoon Tea Week! We've teamed up with @littleluxuryfoods to create these mini earl grey sponge cakes.

  • 1 and a half tbsp of loose leaf Earl Grey
  • 200g plain flour (gf)
  • 1/2tsp bicarbonate of soda
  • 120g butter (df)
  • 330g caster sugar or coconut sugar for a refined sugar free version
  • 3 large eggs
  • 120ml milk (df - soya)
  • 1/4tsp vanilla extract
  • Lemon curd
  • Coconut yoghurt
  1. Pre-heat your oven to 180 degrees fan
  2. Grind the tea up using a pestle & mortar (or another suitable alternative if you don't have this - end of a rolling pin and a bowl for example) into a fine powder
  3. Into a large bowl sift the flour, add the ground tea and bicarbonate of soda, mix well and set to one side
  4. Beat the butter and sugar together until light and creamy. Then add in each egg one at a time, mixing well after each one. Add a tablespoon of flour with the final egg to prevent curdling
  5. Fold in one-third of the flour mixture until fully combined
  6. Pour in half of the milk and mix well, then repeat with the rest of the milk and flour.
  7. Pour the mixture into a lined large baking tray and spread out evenly. Bake the cake for 30-40 mins or until golden brown and a springy to touch. Leave to cool on a wire rack for 10-15 mins.
  8. Use a small cookie cutter to cut out circular shapes, cut those in half to create the sandwich layers.
  9. Fill with the lemon curd, then top with a dollop of coconut yoghurt and a little more lemon curd & edible flowers (optional)
  10. I hope you enjoy these beautiful cakes as much as I do! They are perfect for afternoon tea and will certainly impress your guests.
  11. Serve with a hot cuppa!
More recipes? Check out chamomile cake or vegan bounty bars.

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