Strawberry Layered Tea Cake

Whether for brunch, afternoon tea, or as a gift on its own, surprise your mom this Mother’s Day with a homemade Strawberry Layered Tea Cake featuring International Collection Sweet Almond Oil. Celebrated for its refined, sweet flavor, this oil adds a touch of elegance to any cake.

Time 270 min

Servings 10

Difficulty 1

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Ingredients

12 plain scones
2 cups of english breakfast or black tea
100 g dark chocolate (70%), plus extra to shave
2 x 400g tins of custard
2 lbs strawberries, sliced
50 ml International Collection Sweet Almond Oil
icing sugar, for dusting

Method

Toast the scones and slice down the middle. Dip them in black or english tea and place in a parchment lined baking serving tray
Melt chocolate and combine with ½ of the custard, and 25ml of International Collection Sweet Almond Oil
Top with scones with melted chocolate mix and sliced strawberries
Cover this layer with the other half of the scones and pour the rest of the tea, along with a drizzle of International Collection Sweet Almond Oil on top of the scones
Cover with the remaining plain (vanilla) and chocolate custard and let sit for minimum of 4 hours
To serve, coat with powdered sugar, chocolate shavings, and fresh strawberries
For added flavor, add a final drizzle of International Collection Sweet Almond Oil.
Slice and serve immediately with tea