Take some time out with a slice of fruity Earl Grey tea loaf
Inspired by our recent trip to London and having a slice of tea loaf, I made this tea inspired fruity loaf. A good excuse to take time out for a cuppa.
2 x Earl Grey Tea bags
250g Dried mixed fruit
60g dark brown muscovado sugar
275g plain flour
2 1/2 tsp baking powder
1 orange, grated into a zest,
2 Large Free Range Eggs, beaten
50g granulated sugar
1 jar of homemade Seville orange marmalade
Preheat the oven to 180°C, gas mark 4.
Line a 900g loaf tin.
Place the tea bags in a medium-sized saucepan and pour over 300ml just-boiled water.
Simmer for 2 minutes.
Remove and discard the tea bags.
Stir in the fruit and muscovado sugar and simmer for another 1 minute.
Transfer mixture to a large, heatproof mixing bowl.
In a separate bowl, stir together the flour, baking powder and grated orange zest.
Stir the eggs into the cooling tea mix.
Add the dry ingredients.
Spoon into the loaf tin.
Bake for around 1 hour.
Once baked, place contents of a small jar of marmalade into a saucepan.
Heat until the marmalade is runny.
Spoon over the cake while still warm in the tin.
Leave to cool then slice.
Tip: For a more concentrated Earl Grey flavour, soak the fruits overnight.
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