Lapsang souchong tea loaf

    1 hour 45 min

    This lovely tea loaf is moist and fruity using the lovely smoky flavours of lapsang souchong. A perfect treat any time of the afternoon.

    5 people made this

    Serves: 10 

    • 1 tablespoon lapsang souchong loose leaf tea
    • 450ml boiling water
    • 180g raisins
    • 180g sultanas
    • 180g currants
    • 35g mixed peel
    • 200g butter
    • 200g golden caster sugar
    • 4 eggs, beaten
    • 1 teaspoon almond extract
    • 225g self raising flour
    • 1 1/2 teaspoons baking powder

    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Brew the tea by combining the leaves and boiling water. Allow to steep for five minutes. Meanwhile, combine the fruit and mixed peel in a bowl. Pour the tea over the fruit, using a tea strainer and chill in the fridge overnight.
    2. The next day preheat the oven to 180 C / Gas 4. Grease a 20cm round cake tin and line with baking parchment. Drain the fruit and squeeze out any excess liquid.
    3. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the almond extract followed by the fruit. Sift in the flour and baking powder and fold in to mix. Pour into the prepared cake tin and smooth the top.
    4. Bake in the preheated oven for 90 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and cool completely. Slice and serve.

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