Russian Tea Cake Trio

Ingredients

• 1Pistachio & Rose: 100g pistachio paste, 80g butter, 100g sugar, 2 eggs, 80g flour, 1 tsp rose water, rose petal jam, pistachios to garnish
• 2Earl Grey & Bergamot: 2 tsp Earl Grey tea, 100ml cream, 80g butter, 100g sugar, 2 eggs, 100g flour, bergamot zest, edible flowers
• 3Dark Chocolate & Cherry: 150g dark chocolate, 80g butter, 100g sugar, 2 eggs, 60g flour, 150g cherries (pitted), kirsch, gold leaf

Instructions

1. 1Pistachio & Rose: Cream butter, sugar, pistachio paste. Add eggs, fold in flour and rose water. Bake in individual moulds 170°C, 18 minutes. Top with rose petal jam and pistachios.
2. 2Earl Grey & Bergamot: Steep tea in warm cream 10 minutes. Strain. Cream butter, sugar, add eggs, flour, bergamot zest, and tea-cream. Bake 170°C, 18 minutes. Garnish with edible flowers.
3. 3Dark Chocolate & Cherry: Macerate cherries in kirsch 1 hour. Melt chocolate and butter. Mix with sugar, eggs, flour. Fold in drained cherries. Bake 170°C, 16 minutes. Garnish with gold leaf.
4. 4Unmould all three cakes when cool.
5. 5Arrange on a shared tasting plate with decorative elements.
6. 6Dust with gold powder. Serve with clotted cream or crème fraîche on the side.