For the Cakes

• 150g unsalted butter, softened
• 150g white caster sugar
• 2 medium eggs
• zest of 1 lemon
• 200g ground almonds
• 40g plain flour
• leaves from 2 Earl Grey tea bags
• 30g flaked almonds

For the Glaze

• 2 tablespoons shredless marmalade
• 3 tablespoons lemon curd, plus more for piping
• 1 tablespoon Earl Grey tea leaves
• 12 hole muffin tin

Preheat your oven to 180°C (160°C fan). Grease the holes of your muffin tin and dust with flour, shaking it to make sure they’ve got an even coating.

In a large bowl, cream the butter and sugar with an electric mixer until pale and fluffy. Beat in the eggs, one at a time, followed by the lemon zest, ground almonds, plain flour and tea leaves. Divide the frangipane batter equally between the muffin holes, smoothing out the tops with the back of a teaspoon. Sprinkle a few flaked almonds across the top of each one and bake in the oven for about 15 to 20 minutes.

When the cakes are cooked they’ll be golden brown around the edges and will spring back slightly to the touch (if you undercook these you’ll struggle to get them out the tins). Remove the cakes from the oven and allow them to cool a little in the tin before turning them out onto a wire rack. You may need to carefully run a knife around the edge of each cake if they’re a little stuck.

When the cakes are cold, make the glaze. Mix the marmalade and lemon curd with a few drops of water. Add the tea leaves and warm through in the microwave until really runny and bubbling - around 20 seconds. Carefully brush the hot glaze over the top of each cake with a pastry brush so they’re super shiny. Pipe a small circular blob of lemon curd off-centre on top of each cake. Sprinkle some Earl Grey tea leaves in a thin asymmetrical straight line across the lemon curd blob.