• Preheat the oven to 180C /355F. Make the Earl Grey tea by infusing a mug with the teaspoon or teabag of Earl Grey tea. Prepare two 20cm (8 inch) sandwich tins, by lightly greasing and lining the base with baking parchment.
• Sieve the flour, the baking powder and salt together and then set aside for use a bit later.
• Next, beat together the butter, orange zest and sugar to a cream, beating until the cake mixture is light and fluffy. Next beat in the eggs one at a time, putting in 1 tablespoon of the flour mix in after each egg. Finally, stir in the Earl Grey tea and orange extract.
• Finally, fold in the remainder of the flour mix. Divide the mixture into two, spooning into each of the cake tins. Smooth into the tins.
• Bake in the oven for 20-25 minutes or until the cakes are springy. Leave the cakes in the tin for a couple of minutes before turning out onto a wire rack and leaving to cool – this takes about 20 minutes.
• To make the filling, simply put all the filling ingredients into a bowl and mix together and beat with a wooden spoon. Scoop onto one of the cakes, smooth evenly over the cake, then sandwich the two together.
• To make the icing, sieve the icing sugar into a bowl. Add 3 – 4 tablespoons of the Earl Grey tea into the icing sugar and mix in with a spoon, then spread evenly over the top of the cake.
• Decorate with orange jellies or perhaps walnuts.

To make dairy free exchange the cream cheese and butter for dairy free alternatives.