This loaf bakes a strong brew of Twinings Liquorice and Spearmint straight into the batter, so the crumb carries a gentle aniseed-and-mint note under the honey. A honey-and-tea drizzle, spooned over while the cake is still warm, soaks in and keeps it soft for days.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Honey and Spearmint Loaf Cake (Twinings) recipe. Canonical: https://teas.co.uk/recipes/Biscuits/honey-and-spearmint-loaf-cake-twinings/
Makes one 2lb loaf, about ten slices. Brew strong, beat a simple honey sponge, fold in the cooled tea, bake, then drizzle.
You'll need
- 4 tea bags of Twinings Liquorice and Spearmint
- 200ml freshly boiled water (100C)
- 200g self-raising flour
- 175g unsalted butter, softened
- 150g caster sugar
- 3 medium eggs
- 6 tablespoons honey
- 1 teaspoon baking powder
- A pinch of salt
Method
- Brew strong: steep 3 of the bags in 150ml of the boiled water for 6 minutes, lift them out and leave the tea 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, followed by 4 tablespoons of the honey.
- Fold in the flour, baking powder and salt, then stir in 5 tablespoons of the cooled strong tea to loosen the mix 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 the remaining 50ml boiled water for 5 minutes, stir in the last 2 tablespoons of honey, then spoon over the warm cake. Leave to cool in the tin so the syrup soaks in.
- Prick the warm cake with a skewer before the drizzle so the syrup soaks right in.
Want the background, not just the brew?
Brewed with: Twinings Liquorice and Spearmint, 20 Tea Bags 40g
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