Kahaila’s flagship Brick Lane café opened in 2012 and is a not-for-profit community café, which supports local community projects and other charitable causes. In my opinion it’s one of the nicest coffee shops on Brick Lane and it provides a great urban space for meetings, collaborations and relaxing. Stunning cakes and baked goods are sourced ethically and locally and line the window display, luring cake fiends inside. These elegant little friands are made by Luminary Bakery and are wonderfully fragrant with the addition of my favourite tea - Earl Grey - to the almond frangipane batter. Perfect with a cup of Earl Grey and a slice of lemon.
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
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.
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