This is a proper ginger loaf that uses a strong brew of Twinings Ginger Green Tea as its liquid, so the ground ginger leads while the tea adds a faint green note underneath. While it is still warm from the oven you spoon over a honey and lemon drizzle, which soaks in and keeps the crumb soft for days.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Ginger Green Tea Loaf Cake recipe. Canonical: https://teas.co.uk/recipes/Biscuits/ginger-green-tea-loaf-cake/
You'll need
- 4 tea bags of Twinings Ginger Green Tea
- 200ml freshly boiled water, cooled for about a minute (around 80C)
- 200g self-raising flour
- 175g unsalted butter, softened
- 150g caster sugar
- 3 medium eggs
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 4 tablespoons honey, for the drizzle
Method
- Let the water cool a minute, steep 3 of the bags for 4 minutes, lift them out and leave to cool. Keep the fourth bag back for the drizzle.
- Heat the oven to 170C fan and line a 2lb (900g) loaf tin with baking paper.
- Cream the butter and sugar until pale, then beat in the eggs one at a time.
- Fold in the flour, ground ginger and baking powder, then stir in 5 tablespoons of the cooled strong tea to loosen to a soft dropping consistency.
- Spoon into the tin and bake for 45 to 50 minutes, until risen and a skewer comes out clean.
- Make the drizzle: steep the last bag in 50ml just-boiled water for 4 minutes, stir in the honey, then spoon over the warm cake and leave to cool in the tin.
- Substitute a tablespoon of the ground ginger with freshly grated root ginger for a sharper, more aromatic crumb.
Want the background, not just the brew?
Brewed with: Twinings Ginger Green Tea, 20 Tea Bags 40g
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