Mary Berrys Earl Grey Tea Loaf Recipes
EARL GREY TEA LOAF
Moist and delicious with the lovely flavours of black tea, orange and bergamot.
Provided by Marie Rayner
Yield makes one 8 by 4 inch loaf
Number Of Ingredients 12
Steps:
- Preheat the oven to 160*C/325*F/ gas mark 3. Butter an 8 X 4 -inch loaf tin and line the bottom with some baking paper. Set aside.
- Cream together the butter, icing sugar and syrup until fluffy. Beat in the eggs one at a time, stopping to scrape the bowl every so often. Add the salt, tea and almonds. Beat for one minute.
- Add half of the flour and beat at a low speed to amalgamat. Beat in the milk. Beat in the remaining flour until all is well blended. Scrape the batter into the prepared pan. Smooth over the top and then cut a line down the middle with a knife.
- Bake in the preheated oven for 50 to 60 minutes until golden brown, risen and a toothpick inserted in the centre comes out clean.
- Make the lemon syrup for glazing while the cake bakes. Measure the water and sugar into a saucepan. Bring to the boil, then simmer until the mixture thickens, without stirring. Remove from the heat and whisk in the lemon juice. Brush this mixture over the warm cake, allowing it to soak in before brushing on more.
- Cut into slices to serve. Store any leftovers in an airtight container.
TEA LOAF
Enjoy a classic, fruity cake, packed full of plump tea-infused sultanas and raisins. Slice it into thick wedges and spread with salted butter for a satisfying treat
Provided by Esther Clark
Categories Afternoon tea
Time 1h50m
Number Of Ingredients 8
Steps:
- Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
- Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
- Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.
Nutrition Facts : Calories 279 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium
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