Lavender Earl Grey Cake
To make the cake, preheat the oven to 150°C/315F. Grease and line two 6” cake tins.c
Simmer the milk in a small saucepan over a medium heat. Remove from the heat and add the tea bags. Cover the pan and leave to infuse for around 30mins. Remove the teabags, squeezing out any excess liquid. Measure the remaining milk and ensure that there is 250ml. If it has reduced slightly add more milk to bring it up to 250ml.
Cream together the butter, vanilla extract and sugar by hand or in a mixer. Beat in the eggs one at a time, mixing well after each addition. Sift together the flour, baking powder, ground tea leaves and salt.
Pour the flour mixture into the butter mixture in 3 additions, alternating with a third of the milk each time and mixing gently after each addition.