Recipe
Earl Grey Tea Cake
with pistachio and rose
This moist tea loaf is infused with fragrant earl grey tea and topped with pistachios and rose petals to make a perfectly light accompaniment to afternoon tea.
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INGREDIENTS
200g self-raising flour
275ml hot, strong earl grey tea
150g sultanas
125g soft brown sugar
75g pistachios (finely ground)
2 eggs (beaten)
1/2 tsp baking powder
For the topping:
100g icing sugar
25g pistachios (roughly chopped)
Dried rose petals
METHOD
STEP 1Pour the hot tea over the sultanas and sugar and leave to soak for a couple of hours, ideally overnight.
STEP 2
Preheat oven to 180°c / 350f, and grease and line a 2lb loaf tin.
STEP 3
Add all other ingredients to the tea mixture and combine. Pour into the prepared tin and bake for 1 hour 20, or until a skewer comes out clean. Cool on a wire rack.
STEP 4
Sift icing sugar into a bowl and add cold water until runny. You could also use cold tea, lemon juice or blood orange juice to add more flavour.
STEP 5
Put the cake on a wooden board, and pour icing over the top. Scatter pistachios and rose petals to decorate.