Waitrose Fruity Earl Grey Tea Loaf

Waitrose Fruity Earl Grey Tea Loaf

Snuggling up with a cuppa is one of the nation’s favourite past times, which is why we think all of our British followers are going to love this Waitrose Fruity Earl Grey Tea Loaf recipe we’re sharing with you this week.

Autumn in the UK calls for hibernation – cosying up by the fireplace, catching up on TV and tucking into some delicious comfort food are all part of what makes the season so enjoyable.
With more lazy weekends spent inside at home, we thought this was the perfect time to share this Waitrose Fruity Earl Grey Tea Loaf recipe with you. Made up of juicy, Earl Grey soaked fruit and assembled with strings of fresh, sweetened orange zest – this is a moist, seasonal bake that the whole family will enjoy. Pair with a freshly brewed pot of tea for a quintessentially British daytime cake break.

Waitrose Fruity Earl Grey Tea Loaf

Preparation time:10 minutes
Cooking time:1 hour 5 minutes
Total time:1 hour and 15 minutes

Serves: 10

Ingredients

2 x Twinings Earl Grey Tea Bags
250g essential Waitrose Mixed Fruit
60g dark brown muscovado sugar
275g plain flour
2 1/2 tsp baking powder
1 tsp ground mixed spice
1/4 t sp salt
2 oranges, 1 finely grated into a zest, 1 kept for decorating
2 Large Eggs
50g granulated sugar

Method

1. Grease and line a 900g loaf tin and preheat the oven to 180°C, gas mark 4.

2. Place the tea bags in a medium-sized saucepan and pour over 300ml just-boiled water. Turn on the heat and simmer for 2 minutes then lift out and discard the tea bags. Stir in the fruit and muscovado sugar and simmer for another 1 minute then transfer to a large, heatproof mixing bowl.

3. In a separate bowl, stir together the flour, baking powder, mixed spice, salt and grated orange zest.

4. Stir the eggs into the cooling tea mix followed by the dry ingredients. Spoon into the prepared tin and bake for 1 hour (until a skewer inserted in the centre comes out clean).

5. About 20 minutes before the end of baking time, pare the rind of the reserved orange and cut into thin strips. Heat 25g of the granulated sugar in a small saucepan with the juice of ½ the orange; stir until dissolved. Add the orange strips, leave to cool slightly, then stir in the remaining 25g sugar. Spoon over the cake while still warm in the tin then leave to cool before slicing to serve.

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