Ginger Green Tea Loaf Cake

teas.co.uk · 70 min · Makes 10 slices

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

1. 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.
2. Heat the oven to 170C fan and line a 2lb (900g) loaf tin with baking paper.
3. Cream the butter and sugar until pale, then beat in the eggs one at a time.
4. 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.
5. Spoon into the tin and bake for 45 to 50 minutes, until risen and a skewer comes out clean.
6. 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.
7. Substitute a tablespoon of the ground ginger with freshly grated root ginger for a sharper, more aromatic crumb.

Recipe: https://teas.co.uk/recipes/biscuits/ginger green tea loaf cake/