Method:

Begin by preparing yourself a cup of fragrant Earl Grey tea, setting 20ml aside for the cake.

Preheat the oven to 180ºC (160ºC fan oven) and grease your mould (with butter, oil or a cooking spray).

Sift the flour in a bowl and mix together woth baking powder, salt and ground Earl Grey tea.

Beat the soft butter, olive oil, sugar and lemon zest until light and fluffy, for about 3 minutes, using an electric mixer (If you don’t have any honey at home, replace it with the same amount of white sugar).

Add the egg and beat until fully incoporated -for about 1 minute (If you’re doing double or triple the amount of the recipe, add one egg at a time, beating for about 1 minute each).

Add the ricotta cheese or mató and beat on low speed until combined.

Add half of the flour mix, beat on low speed until just combined, pour in the tea, combine, and then add the remaining flour mix, again on low speed until just combined.

Fill the cake batter into the prepared mould and bake for 25 minutes. Leave to cool on a wire rack. Demould the cake once it has fully cooled.

For the glaze, mix lemon juice and icing sugar with a fork in a small bowl. It should have a dense but spreadable texture. Place the cake on a cooling rack and pour the glaze over it, sprinkle the lavender and lemon zest over it and leave it to dry.

Just Lemon version: leave out the ground Earl Grey (maybe add more lemon zest instead) and swap the Earl Grey tea with lemon juice.

Orange and Chocolate version: substitute the lemon zest with orange zest, the Earl Grey tea with orange juice and the ground Earl Grey with dark chocolate chips (you decide what quantity of chocolate chips is the right amount). For the glaze heat 80g of whipping cream until it almost starts to boil, add 80g of chopped dark chocolate, leave to sit for 1 minute, the stir with a rubber spatula until smooth and combined, and pour over the cake.