Earl Grey & Limoncello Cake:

1. Preheat oven to 350 degrees F. and grease a 9" cake pan.
2. In a medium bowl, sift flour, baking powder, salt, and tea leaves.
3. 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.
4. Add vanilla and Limoncello.
5. Add the dry ingredients to the wet ingredients. Add milk until a smooth, thick batter forms.
6. 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:

1. 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.
2. With the remaining syrup, brush the roses and leaves, then sprinkle with granulated sugar.

For garnish:

1. 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.