Jasmine and Honey Tea Loaf
Inspired by Emily Dickinson's passionate poem 'Come slowly - Eden!', which features jasmine and nectar, this tea loaf is a lightly aromatic offering for Valentine's Day and an ideal alternative to chocolate. A modern take on the traditional tea loaf, enjoy it mid afternoon with a cup of tea or with a G&T. Personalise it by decorating according to your creative tastes.
Make two smaller loaves, if preferred. Adjust the cooking time accordingly.
Ingredients
For the cake
For the icing
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.
Inspired by Emily Dickinson's passionate poem 'Come slowly - Eden!', which features jasmine and nectar, this tea loaf is a lightly aromatic offering for Valentine's Day and an ideal alternative to chocolate. A modern take on the traditional tea loaf, enjoy it mid afternoon with a cup of tea or with a G&T. Personalise it by decorating according to your creative tastes.
Make two smaller loaves, if preferred. Adjust the cooking time accordingly.
Ingredients
For the cake
- 300g sultanas
- 300ml jasmine tea (made with approximately 20g loose jasmine tea)
- 1 apple, grated (including skin)
- 1 lemon, zest only
- 2 eggs
- 200g caster sugar
- 50g honey
- 250g self-raising flour
For the icing
- Small, strong mug of jasmine tea made using about 5g loose jasmine leaves
- 150g icing sugar
- Dried jasmine flowers, pollen, sugar hearts (for example)
Equipment
- 2lb loaf tin, lined with baking parchment
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. Add the lemon zest and grated apple to the soaked sultanas, 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 but strong cup of jasmine 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 dried jasmine flowers, pollen, and/or sugar hearts.