Chamomile Loaf
I've given tea bread a little lift here, by infusing it with chamomile tea instead, and topping it with a chamomile-scented icing. It's a subtle flavour, adding a mellowness to what is already a comforting bake. Serve it on a rainy summer's afternoon, on its own or spread with butter.
Makes one 2lb loaf.
Ingredients
For the cake
Equipment
Method
1. Brew the tea for 10 minutes, pour it over the sultanas and soak for at least 5 hours or, preferably, overnight. Make sure the bowl is covered.
I've given tea bread a little lift here, by infusing it with chamomile tea instead, and topping it with a chamomile-scented icing. It's a subtle flavour, adding a mellowness to what is already a comforting bake. Serve it on a rainy summer's afternoon, on its own or spread with butter.
Makes one 2lb loaf.
Ingredients
For the cake
- 300g sultanas
- 300ml chamomile tea (made using 6 chamomile tea bags)
- 1 small apple, grated (skin included)
- Zest of 1 lemon
- 2 eggs
- 200g caster sugar
- 250g self-raising flour
- Small mug of chamomile tea made using 1 tea bag
- 150g icing sugar
- Fresh or dried chamomile flowers
Equipment
- 2lb loaf tin, lined with baking parchment/loaf liner
Method
1. Brew the tea for 10 minutes, pour it over the sultanas and soak for at least 5 hours or, preferably, overnight. Make sure the bowl is covered.
2. Pre-heat the oven to 160°C fan. Remove the tea bags, squeezing any remaining tea over the sultanas. Add the lemon zest and grated apple, mix and then leave for a further 20 minutes.
3. Using an electric hand whisk, whisk together the eggs and sugar until light and fluffy, and then whisk in the flour.
4. Add the fruit (including any remaining tea that the fruit hasn't soaked up) and mix thoroughly. Pour the mixture into the prepared tin and bake for about 1 hour 25 minutes until risen and golden brown.
5. Leave to cool in the tin for 15 minutes and then transfer it to a cooling tray. Meanwhile, make the icing: make a small cup of chamomile tea and stew for about 10 minutes. Mix about 3 dessertspoons of the tea with 150g icing sugar (add it gradually - the icing should be fairly thick). Decorate the top of the loaf with the icing and, if desired, some fresh or dried chamomile flowers.