Towards the beginning of our blog, we made Earl Grey & Lemon Shortbread & the flavour combination was great, so for our Tea Party extravaganza we have converted the shortbread into a cake. Rather than doing a standard cupcake we have gone for mini sandwiches, as we felt there would be too much icing with a cupcake that would overpower the Earl Grey & Lemon’s delicate flavour.

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This technique is also a really fast, easy way to make cakes without the faff of piping the icing and making them look perfect, simply spoon in the cream, sandwich & you can finish with some icing sugar. Like mini victoria sponges but better.

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Earl Grey & Lemon Sandwich Cakes
Mini cakes sandwiched together with whipped cream
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
  1. 175g softened butter
  2. 175g caster sugar
  3. 3 eggs
  4. 175g self raising flour
  5. zest of 1 lemons
  6. 2 earl grey tea bags (content)
  7. 300ml double cream
  1. Cream together the butter & the sugar until light & fluffy.
  2. Add the egg in 1 at a time with a spoon of the flour to prevent it from curdling.
  3. Mix in the flour, zest of 1 lemon & earl grey on slow (we don't want the flour going everywhere) until fully combined.
  4. Pour the mix into a greased & lined baking sheet, bake in the oven at 180C for 20-25 minutes.
  5. Transfer the cake onto a cooling rack & leave the cake to cool.
  6. Whip the cream until thick, folding in the lemon zest.
  7. Trim the sides of the cake to create an even edge & cut the cake into 2" squares, spoon a tablespoon of the whipped cream onto a square of cake & sandwich with another piece.
  8. Finish with a dusting of icing sugar.
Baking a Mess
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Originally we pictured these as mini round cakes, however with doing this as a tray bake, rather than waste cake (NOBODY wants to waste cake) we cut ours into mini squares, which look pretty cute.