1/2 cup (100g) brown sugar
1/4 cup (60ml) golden syrup
1 tsp grated lemon rind
1 1/2 cups (225g) self-raising flour
1/2 cup (55g) almond meal
1/2 cup (125ml) buttermilk
Double cream, to serve
Earl Grey syrup
4 Earl Grey tea bags
3/4 cup (175g) caster sugar
1 tbs fresh lemon juice
Preheat oven to 180°C. Line a 20cm round cake pan with non-stick baking paper. Use an electric beater to beat butter, sugar and golden syrup until pale and creamy. Beat in the eggs and lemon rind.
Fold in the flour, almond meal and milk until just combined. Spread mixture into pan. Bake for 40-45 minutes.
Meanwhile, infuse the tea bags in 1 cup (250ml) boiling water for 5 minutes. Discard the tea bags. Stir the tea, sugar and lemon juice in a saucepan over a low heat until sugar dissolves. Boil for 5-6 minutes until thickens.
Turn cake out onto a plate. Use a skewer to pierce all over the top of the cake. Spoon one-third of the syrup over the cake. Allow to cool. Cut into wedges. Serve drizzled with remaining warm syrup and cream.