Preheat oven to 350 degrees F. and grease a 9″ cake pan.
In a medium bowl, sift flour, baking powder, salt, and tea leaves.
In the bowl of a stand mixer, beat sugar, oil and shortening until smooth and creamy. Add eggs, one at a time, beating in between each addition.
Add vanilla and Limoncello.
Add the dry ingredients to the wet ingredients. Add milk until a smooth, thick batter forms.
Pour and smooth into the prepared cake pan and bake for 25-30 minutes or until cake tester comes out clean. Remove and let cool in the pan on a cooling rack. Once completely cool, turn the cake over to a cake plate. With a thin knife, poke the cake several times.
Earl Grey Syrup:
In a small saucepan over medium-low heat, cook down sugar for a 1-2 minutes just until it turns golden. Add Limoncello and tea leaves. Cook until a thick syrup forms. Brush the syrup over the cake generously and the sides.
With the remaining syrup, brush the roses and leaves, then sprinkle with granulated sugar.
Place the crystallized flowers and leaves in the center of the cake. Sprinkled the slivered almonds along the edge of the cake and then dust lightly with icing sugar.
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