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.

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 1
Pour 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.