Preheat oven to 350°F/177°C.
Line an 8" by 4" loaf pan with parchment paper. Set aside.
Pour the milk into a microwave-safe mug. Heat on high for 30-40 seconds until steaming hot.
Place Earl grey tea bags into the hot milk and let it steep for 5 minutes.
Separate egg whites from the egg yolks and place the egg whites into an clean stand mixer bowl with a whisk attachment. Be sure that the mixer bowl is free from any grease.
Place the egg yolks into a large glass bowl. Add in avocado oil, 55g sugar, bergamot oil, and lemon/orange zest. Use a whisk and beat together until combined.
While whisking, gradually add the steeped milk tea to the egg yolks.
Next, add the all-purpose flour, almond flour, baking powder and salt to the egg yolk mixture and fold with a spatula until just combined. Set aside.
Beat the egg whites using the stand mixer whisk attachment on low speed.
Once bubbles form, add the cream of tartar (or lemon juice) and gradually increase the speed.
Gradually add the remaining 60g sugar and beat until the meringue becomes shiny and stiff.
Fold in about ⅓rd of the egg whites into the flour mixture. The batter will appear quite thick. Then fold in the rest of the egg whites in thirds until no white streaks remain.
Transfer the batter into the prepared loaf pan.
Give the pan a few taps to release any trapped air bubbles.
Bake at 350°F/177°C for 50-55 minutes, or until a toothpick inserted comes out clean.
Cool in the pan for 10-15 minutes before transferring to a wire rack to completely cool.
Serve with tea and store in an airtight container at room temperature for up to 3 days.