grate the zest of a lemon and pink grapefruit then squeeze the juice of the grapefruit and half a lemon into 100ml of the tea and add the chopped dates back into it then pour into the batter and fold in.
add the flour, salt and ground cardamom and fold in then add the chopped walnuts.
add the milk to loosen the batter then divide into two lined tins then bake for about 50 minutes.
for the frosting
400ml 1 and 3/4 cups double cream
juice and zest of half a lemon
6 tbsp icing sugar
few drops of lavender extract
whip the cream with the icing sugar and add the lemon zest and juice and lavender extract and whip until peaks form.
slice the risen tops of the cakes then spread a layer of lemon curd and pipe on a layer of cream then add the second cake on top and add some more cream, decorate with lavender and rosemary and lemon zest