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1
For the tea cake: Position a rack in the center of the oven; preheat to 325 degrees F. Lightly spray a 9-by-13-inch baking pan with nonstick cooking spray.
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2
In a medium bowl, whisk together the cake flour, baking powder, salt and tea leaves.
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3
In a large bowl, whisk together the egg yolks, almond milk, sugar and vanilla.
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4
Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until stiff peaks form, about 2 minutes.
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5
Whisk the flour mixture into the egg yolk mixture.
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6
Using a rubber spatula, gently fold in the whipped egg whites, a little at a time, until all of the egg whites are incorporated and the batter is fluffy.
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7
Pour the batter into the prepared baking pan and gently smooth the top.
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8
Bake until the cake is puffed and golden and a toothpick inserted into the center comes out clean, about 25 minutes.
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9
Allow the cake to cool slightly while you prepare the milk syrup.
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10
For the milk syrup: In a large saucepan, combine the almond milk, condensed milk, salt and tea leaves; bring to a simmer over medium-low heat.
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11
Simmer until the mixture has thickened enough to coat the back of a spoon, 10 to 15 minutes.
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12
Strain through a fine-mesh sieve and set aside.
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13
Use a fork or wooden skewer to poke 30 to 40 holes all over the top of the cake.
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14
Slowly pour the milk syrup over the surface of the cake.
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15
Refrigerate for at least 2 hours to allow the cake to absorb the cream.
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16
For the honey-lemon whipped cream: In a medium bowl, whisk together the yogurt, honey and lemon zest.
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17
Use a spatula or spoon to gently spread the yogurt over the top of the cake.
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18
Refrigerate until ready to serve.
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19
Garnish with candy fruit slices if desired.
