Preheat oven to 300°F (150°C) and grease and line an 8-inch round cake tin with parchment paper.

In a large bowl, cream together the softened butter and light brown sugar until pale and fluffy.

Add the eggs one at a time, beating well after each addition. If the mixture curdles, add a tablespoon of the flour.

Sift in the flour and baking powder, then add the finely ground Earl Grey tea leaves and lemon zest. Fold gently until combined.

Stir in the mixed dried fruit, mixed peel, and milk until the fruit is evenly distributed throughout the batter.

Spoon the mixture into the prepared tin and smooth the surface with the back of a spoon.

Arrange the blanched almonds in concentric circles over the top of the cake, pressing them lightly into the batter.

Bake for 1 hour 30 minutes to 1 hour 45 minutes, or until a skewer inserted into the center comes out clean. If the nuts darken too quickly, cover loosely with foil.

Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.