The Perfect Morning Tea Pairing in The Garden

Brighten your day with the bold charm of Kirribilli Breakfast Tea, a malty, golden-tipped blend that wraps you in warmth from the very first sip. Paired with a slice of moist gluten-free orange almond cake, the citrus notes dance beautifully with the tea’s deep richness.

Why Kirribilli Breakfast Pairs Perfectly with Zesty Orange Almond Cake

Kirribilli Breakfast is no ordinary black tea, its golden tips infuse the cup with a smooth malty-chocolate depth, lifted by gentle floral notes, a touch of citrus, and a whisper of honey.

When paired with a zesty orange cake, something magical happens:

The cake’s bright citrus highlights the tea’s subtle orange and floral hints.

Its almond sweetness draws out the tea’s honeyed finish.

And the moist, buttery texture balances beautifully with the tea’s bold malty body.

Together, they create a harmonious dance of flavours: rich, refreshing, and deeply satisfying.
It’s the kind of pairing that turns an everyday moment into a small, golden ritual.

Brewing Instructions – Kirribilli Breakfast

Water temperature: 95–100°C (just off the boil)

Tea bag: 1 tea bag (3.75g) per cup (250ml)

Steep time: 3–4 minutes

Enjoy: Straight, or with a dash of milk for a richer experience

Super Moist Gluten-Free Zesty Orange Almond Cake Recipe

A moist, aromatic cake bursting with fresh citrus and almond warmth, naturally gluten-free and simple to bake.

Ingredients:

2 whole medium oranges (with rind on)

6 large eggs

1 cup white sugar

2  ¾  cups almond meal

1 ¼ tsp baking powder (gluten-free)

½ tsp vanilla extract (optional)

A pinch of sea salt

Optional: zest of 1 lemon for extra brightness

Instructions:

Prepare the Oranges:

Wash the oranges, place them whole in a pot of water, and simmer for 40-45 minutes until soft.

Let them cool. Then cut open, remove seeds, and puree the entire orange (including peel) in a blender or food processor until smooth.

Mix the Batter:

Preheat your oven to 160°C. Line a round 8-inch cake tin with baking paper and lightly grease it.

In a large bowl, beat the eggs and sugar until light and fluffy.

Add the orange puree, vanilla, and a pinch of salt. Mix gently.

Fold in almond meal and baking powder until just combined.

Bake:

Pour the batter into the prepared tin.

Bake for 45–55 minutes, or until a skewer inserted in the center comes out clean. If the top browns too fast, loosely cover with foil.

• Cool in the tin before transferring to a plate.

Caramelised Orange Slices

Sticky, glossy orange slices with golden edges and deep citrus flavour — perfect as a cake topping or to serve with tea.

Ingredients:

1-2 oranges, thinly sliced (about 5mm thick)

½ cup (100g) raw sugar

¼ cup water

Optional: a tiny pinch of ground cinnamon or cardamom for warmth

Instructions:

Prep the Syrup:

In a wide pan, combine sugar, water, orange juice, and zest.

Bring to a gentle simmer over medium heat, stirring just until sugar dissolves.

Caramelise the Oranges:

Add orange slices in a single layer. Simmer on low heat for 20–30 minutes, flipping occasionally, until they’re translucent and glossy, and the syrup thickens.

If you’d like a deeper caramel tone, let the syrup cook a little longer (watch closely to avoid burning).

Cool & Use:

Gently lift slices onto baking paper to cool.

Use them as a garnish on Gluten-free Orange Almond cakes, serve with a cup of Kirribilli Breakfast tea for a luxe treat.