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1
Preheat the oven to 180u00b0C (350u00b0F). Butter and flour a large loaf tin.
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2
Finely blend the loose Earl Grey tea leaves with around 50 g (2 oz) of the caster sugar until powdery. Place in a bowl along with the eggs and the remaining caster sugar and whisk for around 4 minutes, until light in color. Mix the flour, bergamot zest (if using) and baking powder in another bowl.
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3
Fold the dry ingredients into the egg mixture, then pour a little of this into the creme fraiche and melted butter in a separate bowl and mix well. Transfer back to the main batter mix and fold in gently using a spatula. Pour into the prepared tin.
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4
Put the extra softened butter into a piping bag and cut a very small hole, around 4 mm (.5 in) wide, then pipe a line of the butter across the cake. Bake for 5 minutes, reduce the oven temperature to 170u00b0C (340u00b0F) for 10 minutes, then reduce the temperature again to 160u00b0C (320u00b0F) and bake for a further 25 minutes, or until a skewer inserted in the center of the cake comes out clean.
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5
Cool on a wire rack for 10-20 minutes, then turn out and set aside. If you're not planning to eat it right away, wrap tightly in plastic wrap and store in the fridge for up to 4 days.
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6
While the cake is cooling make the clementine confit. Bring a large pan of water to the boil. Plunge in the clementines and simmer for 3 minutes. Remove the fruit with a slotted spoon and pop them into a bowl of ice-cold water. Repeat, using fresh water, then chill the clementines until they are cold enough to handle.
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7
Slice very finely and add to a saucepan with the sugar, vanilla pod, and seeds and water. Simmer for 30 minutes or until reduced and almost candied. Then vigorously fold in the cornflour mixture. Allow to boil for a couple of minutes, then transfer to a bowl. Chill until needed. Serve slices of the cake topped with a spoonful of clementine confit and a dollop of creme fraiche.
