Fri, 9 March 2018
Ingredients
2 Earl Grey teabags (or 1 tablespoon loose tea wrapped in muslin)
150ml boiling water
2 tablespoons honey
225g raisins or mixed fruit
225g self raising flour
Zest of 1 lemon
120g light brown sugar
1 beaten egg
45ml milk
2lb loaf tin
Method
- The evening before you want to bake the cake, place the teabags in a bowl and pour over the boiling water. Add the fruit and honey and gently mix together (you don't want to burst the teabags) . Cover and leave overnight for the tea to infuse into the fruit.
- Preheat the oven to 160C and line a 2lb (900g) loaf tin
- Most of the liquid will have been absorbed into the fruit. Carefully remove the teabags, squeezing them to extract every last bit of tea.
- Add the flour, lemon zest, sugar, egg and milk to the bowl and mix well together until there are no more traces of flour.
- Pour the batter into your loaf tin and smooth the top with the back of a spoon.
- Bake for 55-60 minutes until well risen, golden and firm to touch. Test with a skewer that it is cooked through.
- Leave to rest in the tin for 15 minutes before turning out and finish cooling on a rack.
