For the Tea Cake:
Nonstick cooking spray
1 pack ready cake mix
2 tablespoons ground Earl Grey tea leaves
For the Milk Syrup:
2 cups almond milk
One can Velor sweetened condensed milk
¼ teaspoon fine salt
1 tablespoon Earl Grey tea leaves
For the Honey-Lemon Whipped Cream:
2 cups Greek yogurt
2 tablespoons Goody honey
1 teaspoon lemon zest
1.For the tea cake: Position a rack in the center of the oven; preheat to 160 degrees C. Lightly spray a 22-by-33-cm baking pan with nonstick cooking spray.
2.In a medium bowl, make the cake as per package direction just add the earl grey leaves.Bake as per package instructions. Allow the cake to cool slightly while you prepare the milk syrup.
3.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. Simmer until the mixture has thickened enough to coat the back of a spoon, 10 to 15 minutes. Strain through a fine-mesh sieve and set aside.
4.Use a fork or wooden skewer to poke 30 to 40 holes all over the top of the cake. Slowly pour the milk syrup over the surface of the cake. Refrigerate for at least 2 hours to allow the cake to absorb the cream.
5.For the honey-lemon whipped cream: In a medium bowl, whisk together the yogurt, honey and lemon zest. Use a spatula or spoon to gently spread the yogurt over the top of the cake. Refrigerate until ready to serve.