Bring the butter and eggs to room temperature. Sift together the cake flour, almond flour, and black tea. Grease the cake pan with butter, and dust with flour.
Mix the butter and Aspartame together until white, add the egg, and mix well. Mix in the sifted ingredients from Step 1, add the heavy cream, and pour into the cake pan.
Put the batter from Step 2 into an oven preheated to 180°C and bake for about 25 minutes.
Boil the water, add the tea bags and cover with a lid. After about 3 minutes, remove the bags and dissolve the Aspartame and brandy into the liquid.
Turn the baked cake from Step 3 onto a dish, pour the tea mixture from Step 4 over the cake while still hot, then allow it to absorb.
Use a motar and pestle to grind up the Aspartame, mix in the corn starch, and then combine with the lemon juice and water.
Pour the Aspartame mixture from Step 6 onto the cake from Step 5 and sprinkle the top with the chopped lemon peel and herbs to taste.
Story Behind this Recipe
I was selected as a tester for Aspartame sweetener, so I tried using it to make some sweets that I usually avoided due to the calories.
I recommend using Earl Grey tea. Adjust the amount of water according to how rich you would like the lemon icing. If you let it sit overnight, it will become even more moist. You can also bake it in an 18-cm pound cake pan.