Honey and Spearmint Loaf Cake (Twinings)

teas.co.uk · 70 min · Makes 10 slices

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

1. 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.
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, followed by 4 tablespoons of the honey.
4. 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.
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 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.
7. Prick the warm cake with a skewer before the drizzle so the syrup soaks right in.

Recipe: https://teas.co.uk/recipes/biscuits/honey and spearmint loaf cake twinings/