Earl Grey Tea Loaf

Earl Grey Tea Loaf


  • 150g self rising flour, sifted (1 cup plus  1 1/2 TBS)
  • 150g unsalted butter at room temperature (2/3 cup)
  • 110 g icing sugar sifted (1 cup less 2 1/2 TBS)
  • 2 tsp golden syrup (corn syrup)
  • 3 large free range eggs
  • pinch salt
  • 5g Earl Grey Tea (can use from tea bags, about 2 TBS)
  • 15g ground almonds (3 TBS)
  • 1 TBS milk
For the glaze:
  • 100ml water (3 1/2 fluid ounces)
  • 50g granulated sugar (1/4 cup)
  • 2 TBS lemon juice


  1. 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.
  2. 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.
  3. 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.
  4. Bake in the preheated oven for 50 to 60 minutes until golden brown, risen and a toothpick inserted in the centre comes out clean.
  5. 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.
  6. Cut into slices to serve.  Store any leftovers in an airtight container.

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