Lady Grey Tea Loaf Lady Grey Tea Loaf

Lady Grey Tea Loaf | Food styling by Claire Stubbs | Prop styling by Laura Branson Image by: Jodi Pudge

Enjoy a slice (or two!) of this aromatic loaf—scented with a touch of lavender, bittersweet orange and underlying notes of Earl Grey tea—with your afternoon cuppa.

  • Prep time 25 minutes
  • Total time 2 hours & 30 minutes
  • Portion size 12 servings

Ingredients

Candied Orange Zest:
  • 1 orange
  • 1 cup + 3 tbsp granulated sugar
  • 1 cup cold water
Loaf:
  • 6 Lady Grey tea bags
  • 3/4 cups warm milk
  • 1/2 cup unsalted butter , softened
  • 2/3 cups granulated sugar
  • 2 eggs
  • Half vanilla bean
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon dried lavender , chopped
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Citrus Icing:
  • 1/4 cup unsalted butter , softened
  • 2 tablespoons orange juice
  • 1/4 teaspoon lemon zest
  • 1/4 teaspoon vanilla
  • 1 1/2 cup icing sugar
  • 1 teaspoon dried lavender

Method

Candied Orange Zest: Using wide vegetable peeler, cut strips of zest from whole orange. Slice lengthwise into thin strips. Place in small saucepan; cover with cold water. Bring to boil; drain. Repeat 3 times.

In same saucepan, stir 1 cup plus 2 tbsp sugar with 2/3 cup water; bring to boil. Add orange zest; reduce heat and simmer until zest is softened, 10 to 12 minutes. Strain through fine-mesh sieve into bowl; reserve syrup. Spread zest out on parchment paper; let cool. Toss zest with remaining sugar; coarsely chop. (Make-ahead: Wrap zest in plastic wrap and store syrup in airtight container; refrigerate for up to 5 days.)

Loaf: Steep 4 of the tea bags in warm (not boiling) milk for 10 minutes; discard tea bags.

Meanwhile, in large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time. Using paring knife, halve vanilla bean lengthwise. Scrape out seeds; discard pod. Beat in vanilla seeds.

In separate bowl, whisk together Candied Orange Zest, flour, tea leaves from remaining tea bags, the lavender, baking powder and salt; stir into butter mixture, alternating with milk, making 3 additions of flour mixture and 2 of milk, until smooth.

Scrape into greased parchment paper–lined 8- x 4-inch (1.5 L) loaf pan, smoothing top. Bake in 325°F oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan for 10 minutes. Using skewer, poke holes throughout cake. Gradually pour 1/2 cup of the reserved orange syrup over top. Let cool completely. Lift out onto rack; peel off parchment paper. (Make-ahead: Wrap in plastic wrap. Store at room temperature for up to 12 hours.)

Citrus Icing: Meanwhile, in large bowl, beat together butter, orange juice, lemon zest and vanilla. Gradually beat in icing sugar until smooth. Spread over top of loaf. Sprinkle with lavender.

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 145 mg
  • Sugars 47 g
  • Protein 4 g
  • Calories 363
  • Total fat 13 g
  • Potassium 106 mg
  • Cholesterol 64 mg
  • Saturated fat 8 g
  • Total carbohydrate 59 g

%RDI

  • Iron 7
  • Fibre 0.0
  • Folate 16
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13
  • Vitamin C 7
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Lady Grey Tea Loaf

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