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1
Bring the butter and eggs to room temperature.
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2
Sift together the cake flour, almond flour, and black tea.
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3
Grease the cake pan with butter, and dust with flour.
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4
Mix the butter and Aspartame together until white, add the egg, and mix well.
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5
Mix in the sifted ingredients from Step 1, add the heavy cream, and pour into the cake pan.
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6
Put the batter from Step 2 into an oven preheated to 180C and bake for about 25 minutes.
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7
Boil the water, add the tea bags and cover with a lid.
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8
After about 3 minutes, remove the bags and dissolve the Aspartame and brandy into the liquid.
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9
Turn the baked cake from Step 3 onto a dish, pour the tea mixture from Step 4 over the cake while still hot, then allow it to absorb.
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10
Use a motar and pestle to grind up the Aspartame, mix in the corn starch, and then combine with the lemon juice and water.
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11
Pour the Aspartame mixture from Step 6 onto the cake from Step 5 and sprinkle the top with the chopped lemon peel and herbs to taste.
