Great guilt free baking, that's what this little fragrant, low fat Earl Grey tea loaf is. A great lunch box or teatime treat, and to fatten it up you could always serve slathered with good butter as well as a strong brew!
Earl Grey Tea LoafPreparation time 15-20 mins plus 12 hours soaking time Baking time 1 hour Makes 10 slices For the cake:
- 2 Earl Grey tea bags
- 125 golden caster sugar
- 100g raisins
- 100g currants
- 100g dried cranberries
- 1 large egg beaten
- 225g self raising flour
- Zest and juice of 1 unwaxed lemon
- 1-2 tsp Earl Grey tea
- 50g icing sugar
- Place the tea bags into a heatproof bowl or large jug and add 300ml of boiling water. Leave to brew for 5 mins before removing the bags and stirring through the sugar until dissolved. Add your fruits and leave to steep for 12 hours in a cool place.
- To make the bread first preheat the oven to 180˚C/160˚C fan, gas mark 4. Line a standard 2lb loaf tin with baking parchment and grease with a little butter.
- Add the egg, flour, lemon zest and juice to the fruit mixture and beat thoroughly. Pour the batter into the prepared tin and bake for 1 hour or until a skewer inserted into the centre comes away clean. Leave the loaf to cool in the tin.
- When cool make the glacé icing by mixing 1 tsp of Earl Grey tea to 50g of icing sugar. When happy with the texture remove the cake from the tin and place into your serving plate and drizzle the glacé icing back and forth across the top of the cake. Serve alone or buttered.