Accompanying the tea

Lemon cake with Blackberries
and Earl Grey

• 6 eggs
• 300 grams sugar
• the contents of 1 stick of vanilla
• 200 grams sour cream
• 300 grams flour
• 5 grams baking powder
• 100 grams of lukewarm melted butter
• 130 grams of lemon juice
• gratings of 4 lemons
• 300 grams of frozen blackberries

• 500 ml. water
• 2 Early Grey tea bags
• 1-3 drops of bergamot extract
• 300 grams of sugar

• Preheat the oven to 160 degrees centigrade.
• Beat the eggs, the sugar and the vanilla in a food blender until the mixture has a thick consistency and is light in color.
• Slow down the beating and add the sour cream, the flour with the baking powder,
  the melted butter and the lemon juice and gratings and mix until the mixture is smooth.
• Pour half of the batter into the baking pans which have been greased and floured.
• Sprinkle in blackberries and put in the remainder of the batter.
• Bake for about 40 minutes until a knife put into the middle of the cake comes out clean, but do not dry it completely.
• Remove the baking pans after about 20 minutes.
• In the meantime boil the syrup for about a minute and strain.
• Spread the syrup on the cakes while they are still warm and then allow them to cool.
• Keep them well wrapped or in a hermetic sealed container.