I decided to create a rich fruity tea loaf fit for the Queen. So being inspired by her 90th birthday I decided to take a leaf out of the Queens book and I chose one of her favourite blends of tea, a mixture of Earl Grey and Assam leaves. Earl Grey tea leaves are flavoured with bergamot oil which gives a sweet orange peel flavour followed by a light floral note. Assam tea leaves have a wonderful unique malty taste. The combination of both of these flavours is absolutely fantastic. This fruit loaf is packed with delicious flavour and will take pride and place at any afternoon tea get-together.
500g sultanas and currants
300g caster sugar
300ml cold tea (mixture of 6 tsp Earl Grey and 6 tsp Assam tea leaves)
1 large free-range egg
500g self-raising flour
1 tsp baking powder
2 tsp mixed spice
Preheat the oven to 160 fan oven. Prepare the mixture of Earl Grey and Assam tea leaves in a cafetière. Put the fruit and sugar in a bowl and mix well. Once the tea has set pour the tea over the fruit mix. Now cover the bowl and leave for 2-3 hrs to allow the fruit to soak up the tea and the tea to cool. Once the fruit is nice and plump, pour into a sieve to strain off any excess juices. Mix together the flour, baking powder and mixed spice in a bowl. Then add the fruit and the egg to a mixing bowl and mix well. Now slowly add the flour mix and 4 tbsp of the leftover tea juices. Pour the mixture into a greased 9lb loaf tin. Cook in the oven at 160 fan for approx 1 hr or until a skewer comes out clean.