Almond Cake with French Breakfast Tea Syrup

Ingredients

Almond cake
3 cups (350 grams) almond meal
2 tsp ground cinnamon
2 tsp baking powder
350 grams caster sugar
8 eggs
400 ml sunflower oil

French Breakfast Tea Syrup

25 grams French Breakfast tea leaves
250 ml boiling water
80 grams caster sugar



Method

1. Firstly, make the french breakfast syrup. Place tea leaves in a heatproof bowl, cover with 125 ml of boiling water and set aside to infuse for 10 minutes. Bring the other 125 ml water and the sugar to the boil in a saucepan and allow to boil for 5 minutes or until slightly thicker. Strain the tea liquid into the sugar water, making sure no tea leaves go in. Set aside until cake comes out of the oven.

2. Preheat the oven to 170 degrees Celsius. Grease a 23 cm springform cake pan and line the base with baking paper.

3. Place the almond meal, cinnamon, baking powder and sugar in a large bowl. Make a well in the centre, then add the eggs and oil. Mix well with a wooden spoon until combined.

4. Spread in the prepared pan, then bake for 1 hour or until a skewer inserted in the centre comes out clean. Bring the syrup back to heat when the time is nearly up.

5. Remove the cake from the oven and pierce it all over with a thin skewer (lots and lots of small holes all over the top of the cake) then pour over the syrup. Stand for 1 hour.

6. When ready to serve, transfer the cooked cake to a serving platter, cut a generous slice and dust with icing sugar.

Bon Appetite!