Exact quantities, then the method.
Ginger Tea Loaf Cake bakes a strong brew of the lemon-ginger tea straight into the batter, so the sponge carries a real, fragrant ginger-and-lemon note alongside the ground ginger. The result is a moist, gently spiced loaf cake that goes beautifully with a cup of the same tea.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Ginger Tea Loaf Cake with Tetley Lemon and Ginger recipe. Canonical: https://teas.co.uk/recipes/ginger-tea/ginger-tea-loaf-cake-with-Tetley-lemon-and-ginger/
Makes one loaf cake, about ten slices. Brew strong, mix, bake, and finish with a lemon-tea icing if you like.
You'll need
- 3 tea bags of Tetley Lemon and Ginger
- 200ml freshly boiled water (100C)
- 225g self-raising flour
- 2 teaspoons ground ginger
- 100g soft brown sugar
- 100g butter, softened
- 2 eggs
- 2 tablespoons golden syrup
Method
- Brew strong: steep the bags in the boiled water for 5 minutes, lift them out, and let the tea cool to warm. Heat the oven to 170C fan and line a 900g loaf tin.
- Beat the butter and sugar until light, then beat in the eggs and golden syrup.
- Fold in the flour and ground ginger, then loosen with the strong tea to a soft dropping consistency.
- Spoon into the tin and bake for 40 to 45 minutes, until risen and a skewer comes out clean. Cool, then drizzle with a lemon icing made from icing sugar and a little of the tea if you like.
- Like gingerbread, this loaf improves after a day; wrap it and the golden syrup mellows into a stickier, deeper crumb.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Tetley Lemon and Ginger, 20 Tea Bags 32g
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