Exact quantities, then the method.
Snip open a few Tropical Sun Moringa bags and fold the loose leaf straight into the sponge, and you get a soft loaf cake with a natural green crumb, much like a Matcha loaf but milder and grassier. A thin lemon drizzle over the top sharpens the gentle green flavour nicely.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Moringa Loaf Cake (Tropical Sun) recipe. Canonical: https://teas.co.uk/recipes/biscuits/moringa-loaf-cake-tropical-sun/
You'll need
- 3 tea bags of Tropical Sun Moringa (leaf snipped out)
- 175g soft butter
- 175g caster sugar
- 3 large eggs, beaten
- 200g self-raising flour
- 2 tablespoons milk
- Juice of half a lemon and 2 tablespoons icing sugar, for a drizzle
Method
- Heat the oven to 160C fan and line a 2lb loaf tin. Snip open the 3 moringa bags and tip the leaf into a small bowl.
- Beat the butter and caster sugar until light, then beat in the eggs a little at a time.
- Fold in the flour and the moringa leaf, then loosen with the milk to a soft dropping consistency.
- Spoon into the tin and bake for about 50 minutes until golden and a skewer comes out clean.
- Mix the lemon juice and icing sugar into a thin drizzle, spoon over the warm loaf, then cool and slice.
- Rest the batter in the tin for 5 minutes before baking; the moringa hydrates and the green crumb deepens.
The tea it is made with, and what to make next.
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Brewed with: Tropical Sun Moringa, 20 Tea Bags 30g
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