When I started my business around the kitchen table all those years ago, there was always a pot of
Heat the milk in a saucepan until it comes to a boil. Remove the pan from the heat, add the tea bags, raisins and crushed cardamom pods. Cover and leave for an hour or so at room temperature for all the delicious flavours to mingle together. Taste the milk, which should be really flavourful. Strain the milk, squeezing the milk from the tea bags. Squeeze the milk from the raisins and set aside separately. Discard the cardamom pods.
In a bowl, sift the flour and baking powder together. Cream the butter, sugar and orange zest for about five minutes until light and fluffy. Add the eggs slowly, adding a spoonful of flour if necessary to stop the mixture from curdling. Next mix in the Earl Grey milk in two batches. Fold in the remaining flour and lastly the raisins.
Divide the batter between the cases and
To make the buttercream, in an electric mixer, or with a hand-held electric whisk, beat the butter until really pale and fluffy. Add the lemon zest and icing sugar and continue to beat for about another five minutes until light and fluffy. Add the lemon juice gradually and keep beating, tasting as you add it. You may not need all the juice.
To ice the cakes, spread the buttercream on to the little cakes and decorate with your chosen berries and edible flowers. Serve with a pot of Earl Grey tea.
© 2011 Fiona Cairns. All rights reserved.