Ginger Tea Loaf Cake with Tetley Lemon and Ginger

teas.co.uk · 20 min plus baking · Makes 1 loaf cake (about 10 slices)

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

1. 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.
2. Beat the butter and sugar until light, then beat in the eggs and golden syrup.
3. Fold in the flour and ground ginger, then loosen with the strong tea to a soft dropping consistency.
4. 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.
5. Like gingerbread, this loaf improves after a day; wrap it and the golden syrup mellows into a stickier, deeper crumb.

Recipe: https://teas.co.uk/recipes/ginger tea/ginger tea loaf cake with tetley lemon and ginger/