Tea Loaf
User Reviews
5
Tea Loaf
Description
Tea Loaf uses sultanas soaked in Earl Grey or other tea varieties to deepen their flavor and provide moisture. The soaked fruit is combined with cardamom-flavored milk, butter, sugar, eggs, and vanilla extract to create a smooth batter mixed with self-raising flour and a pinch of salt. The loaf is baked until a skewer inserted in the center comes out clean, yielding a soft crumb textured with fruity bursts and warm spice notes from cardamom.
The cardamom pod infusion adds a gentle floral spice that complements the tea-soaked sultanas. This loaf pairs well with tea or coffee and is suited for breakfast or an afternoon snack. Slices can be served plain or with butter.
For best results, soak the sultanas overnight or at least for a few hours to allow them to absorb the tea fully. Let the cardamom-milk cool before mixing it with other ingredients to maintain batter texture. The baked loaf stores well in an airtight container at room temperature and slices can be frozen for convenience. Reheat gently before serving to refresh the texture.
Ingredients
- 200 g sultanas 1 cup
- 2 teabags earl grey tea or Assam/breakfast tea, etc
- 240 ml water 1 cup, hot
- 120 ml milk ½ cup
- 3 cardamom pods smashed
- 375 g self-raising flour 2½ cups
- ¼ teaspoon salt
- 120 g butter ½ cup
- 200 g granulated sugar or caster, 1 cup
- 1 teaspoon vanilla extract
- 2 egg lightly beaten
Instructions
- Pour 240 ml hot water into a medium bowl and add 2 teabags Earl Grey tea . Remove the teabags after 5 minutes and pour in 200 g sultanas ensuring they are submerged in the tea. Cover and leave on the counter overnight or for a couple of hours. Drain without squeezing before using.
- Meanwhile in a small saucepan heat 120 ml milk and 3 cardamoms pods. Bring to a boil then turn off the heat. Allow to cool, strain away the pods and set aside.
- Heat oven to 180°C/350°F. Sift 375 g self-raising flour into a large mixing bowl and add ¼ teaspoon salt.
- Separately, in a medium bowl, cream together 120 g butter and 200 g granulated sugar.
- To this add 2 eggs, the cardamom milk and 1 teaspoon vanilla extract and mix well.
- Pour the wet ingredients into the dry and combine well.
- Line a loaf pan with parchment paper, leaving some hanging over the edges so you can remove the loaf easily.
- Pour the mixture in and bake for 45 mins, or till a skewer inserted in the middle comes out clean. Allow to cool for 5 minutes before removing from tin.
Notes
- Soak sultanas in tea overnight or at least a few hours for full flavor and plumpness.
- Use cardamom-infused milk cooled to room temperature before mixing into batter.
- Store the tea loaf in an airtight container in a cool, dry place for freshness.
- Slice and freeze portions for up to 3 months; thaw and reheat before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 64g | 21% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 60mg | 20% |
| Sodium | 156mg | 7% |
| Potassium | 228mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 368IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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