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To make the raspberry syrup: In a small bowl, combine the raspberries and confectioners’ sugar until the raspberries are well-coated. Set aside, stirring occasionally to crush the berries while you prepare the cake, at least 30 minutes. The raspberries will break down and release their juices.
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To make the cake: Preheat the oven to 350°F with a rack in the center. Grease an 8" cake pan and line the bottom with a parchment round.
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In the bowl of a stand mixer fitted with the flat beater attachment, or in a large bowl working with an electric hand mixer, combine the flour, sugar, baking powder, and salt. If using coarse or loose-leaf tea, crush the tea leaves (in a mortar and pestle, or using a plastic bag and a rolling pin) to achieve a finer consistency, with no large or woody pieces remaining. Mix the tea into the dry ingredients.
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Add the butter to the bowl and mix on low speed until the mixture looks sandy, about 1 minute.
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In a medium bowl, whisk the eggs, buttermilk, oil, and vanilla until fully incorporated.
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Add the wet ingredients to the flour-butter mixture in two additions, scraping the bowl between each. When the wet ingredients are fully incorporated, scrape the bowl, then increase the speed to high and beat until the batter is silky and pale, about 1 minute. Transfer the batter to the prepared pan.
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Bake the Earl Grey cake for 28 to 32 minutes, until a toothpick or paring knife inserted into the center comes out clean, the cake pulls away from the pan’s edges, and the internal temperature reaches at least 205°F. Allow the cake to cool slightly, and then turn it out onto a rack to cool completely. While the cake is cooling, make the Earl Grey syrup.
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To make the Earl Grey syrup: In a small saucepan, combine the water and sugar. Bring to a boil over medium heat, stirring to dissolve the sugar. Remove from heat and add the tea. Steep for 5 minutes, then strain (or remove tea bags) and let cool slightly.
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Poke the top of the cake all over with a toothpick or fork. Generously brush the warm Earl Grey syrup over the surface 2 times to saturate.
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To finish the cake: Strain the raspberry mixture (from step 1) through a fine-mesh sieve, pressing on the fruit to extract as much juice as possible. Brush the top of the cake with a layer of raspberry syrup.
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In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl, whip the cream, sugar, and vanilla to medium peaks. Gently fold in 4 tablespoons (60g) of the raspberry syrup into the whipped cream, leaving some pink streaks.
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Cover the Earl Grey cake with the raspberry whipped cream, then garnish with fresh raspberries and edible fresh flowers as desired.
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Storage information: Store the Earl Grey cake, airtight, in the refrigerator for 3 days. Let sit at room temperature for 30 minutes before serving.
