Earl Grey Tea Loaf Recipes

EARL GREY TEA CAKE

Steps:

• Heat the milk in a small saucepan, and then steep 2 of the Earl Grey tea bags in the hot milk for half an hour.
• Preheat oven to 325°F. Grease or line a 9x5 loaf pan.
• If your honey is semi-solid, melt together with the butter. Using an electric mixer cream together butter, honey and sugar in a mixing bowl. Add eggs one at a time and beat well after each addition.
• Add flour, salt, and baking powder and mix until the dry ingredients are incorporated.
• Remove the teabags from the milk making sure to squeeze out as much liquid as possible. Add infused milk, lemon zest and tea powder from 2 bags and mix until well incorporated.
• Fill batter into prepared pan and bake for about 1 hour until a toothpick inserted in the center comes out clean. If the top is browning too quickly, cover with aluminum foil towards the end of baking time.
• Combine all ingredients for the syrup and set aside. Let the loaf cake cool in the pan for 10 minutes, then remove from pan and place on a wire rack. Poke holes into the top and brush syrup on while still warm.
• Store any leftover syrup in a glass jar in the fridge. A couple teaspoons of syrup make a great addition to a cup of brewed tea.
• Let the loaf cool to room temperature before slicing into it.

EARL GREY TEA LOAF

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.

EARL GREY BREAD

Steps:

• Cut open tea bags and place leaves in a tea strainer. Steep in boiling water for 10 minutes. Let tea cool.
• Pour cooled tea into a bread machine. Add bread flour, sugar, yeast, and salt in the order recommended by the manufacturer. Run White Bread cycle. Add the butter when the machine beeps, about 15 minutes into the kneading stage.
• Remove loaf from the machine after the cycle is done, about 3 hours.

TEA LOAF

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.

EARL GREY & LAVENDAR TEA BREAD

Steps:

• Preheat the oven to 170C/335F and grease line a loaf tin with grease proof paper.
• Strongly brew 400ml of Earl Grey tea and the dried lavender. After 15 minutes add 300ml of this to a saucepan on medium heat.
• Add mixed fruits to the pan, bring to the boil then down to a simmer. Stir in the sugar until dissolved then take the pan off the heat.
• Measure out the dry ingredients into a mixing bowl and briefly mix to combine.
• Beat the eggs then add them to the fruit-tea mixture along with the orange zest and stir to combine.
• Add the dry ingredients to the fruit mixture a little at a time, stirring to incorporate until there are no floury streaks running through.
• Scoop the batter into the lined loaf tin and level off with a spatula before baking for 50-55minutes.

DONNA HAY'S EARL GREY TEA CAKE

Steps:

• Preheat oven to 160°C.
• Place the dates, bicarbonate of soda and tea in a bowl and set aside for 10 minutes.
• Using a hand-held blender, blend the date mixture until smooth. Set aside.
• Place the apple, flour and sugar in a bowl and mix to combine.
• Add the butter, vanilla, eggs and date mixture and mix well to combine.
• Spoon into a lightly-greased 2.5 litre capacity (10 cup) loaf tin and bake for 45 -55 minutes, or until cooked when tested with a skewer.
• Allow to cool in tin for 10 minutes before turning out on to a wire tack to cool completely.