It’s the 1st of March which means spring is officially here! And so is one of my favourite flowers- tulips. Did you know tulips are edible? They taste like a fragrant piece of lettuce, with a mild flavour. You can add them to your baking and it will make them so gorgeous. (Just ensure they are organic and not sprayed with any toxic chemicals!) Tulips and the fragrant flavours of spring is the inspiration behind this recipe.
The milk used in the sponge is steeped in the earl grey tea, which brings a soft citrus-bergamot brightness that lifts the richness of olive oil and yoghurt, while complementing the floral notes of lavender and the sweetness of blackberry. Its delicate, aromatic depth makes the cake feel elegant, aromatic and balanced, perfectly reminiscent of spring.
The cake recipe uses olive oil for the most incredibly soft crumb. Every bite is soo airy, soft and fluffy. Truly delicious. Even if you don’t like tea or earl grey, just try it. Honestly your mind will change! The flavours are balanced and not overly strong.
Please note that for the earl grey milk and the berry compote, there may be a tiny bit left over. This can be stored in an airtight container in the fridge for 3-4 days. I suggest using the milk in your tea, coffee or matcha - it’s incredibly creamy and delicious!
Both the milk and the berry compote need time to fully cool before the cake is assembled. If you are short on time the day you are serving (or just want to save yourself hassle) I recommend making the milk and the berry compote the day before. This way, the day of baking you only need to make the sponge, let it cool and then assemble. Its much easier this way!
As always, make sure your eggs are room temperature before you start.
Let’s begin…
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