Preheat oven to 160C. Grease twelve 1/2-cup (125ml) capacity loaf or friand pans.
Make use of an electric mixer to conquer the butter and sugar inside a medium bowl until pale and creamy. Add some eggs, individually, beating well in between each addition until just combined. Add some flours, coconut, yogurt, cinnamon, ginger root, fennel, cardamom, cloves and pepper and stir to mix. Spoon in to the prepared pans and smooth the top.
Bake in preheated oven for 25-25 minutes or until a skewer placed within the centres arrives clean. Remove from oven and switch onto a wire rack to awesome completely.
Meanwhile, put the tea bags, cinnamon stick and cardamom pods inside a medium saucepan and pour within the boiling water. Put aside for five minutes to infuse. Remove and discard the tea bags. Add some sugar and put over low heat. Prepare, stirring, for just two minutes or until sugar dissolves. Increase heat to high and produce towards the boil. Prepare for five minutes or until syrup thickens slightly. Pour within the warm cakes for everyone.
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