I have a box of Earl Grey tea bags that have been hiding in the cupboard well past their best before date (I mean years). They don’t taste fantastic as a cup of tea, but they still work great in baking, so I decided to make a vegan Earl Grey Tea Loaf!
I’m sure not everyone will agree, but one of my favourite things in life is a plump raisin – you know, after they’ve been soaked. This recipe takes a bit of advanced planning because you need to soak the raisins in tea overnight, but it is totally worth it for a moist, light loaf cake filled with juicy raisins, crunchy pecans, and a delightful tea flavour.
- 100g. sultanas or raisins, soaked overnight in strong tea. I used three tea bags and around 200ml. of water.
- 50g. granulated sugar
- 40g. light brown sugar
- 160g. plain flour
- 1tsp. baking powder
- 1/2tsp. baking soda
- pinch salt
- 1 tsp. vanilla
- 3 tsp. neutral oil
- tea leaves from two Earl Grey tea bags
- handful of chopped pecans
- 180ml. of strong tea (that the raisins were soaked in)
- Oil a loaf tin and pre-heat your oven to 160° C fan (180° C).
- Mix together your dry ingredients in a large bowl, and then add your tea flakes.
- Add in your vanilla, oil, and tea and mix well. The batter will be runny.
- Add in your sultanas and chopped nuts, and mix until incorporated.
- Pour into prepared tin. Bake for 40-50 minutes, or until a skewer comes out clean.
This cake keeps well in a sealed container for up to 5 days.