Jamie Oliver's Great Britain: 130 of My Favorite British Recipes, from Comfort Food to New Classics
Earl Grey Tea Loaf
Page 166
Cuisine: English/Scottish | Course Type: Quick Breads/Muffins
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kateq from annapolis, md
Many good things about this recipe: the fruit (I used 4oz cherries, 5oz each of cranberries and raisins) soaked in the tea is delicious. I let mine soak at room temperature for a good 12 hours and it had absorbed a great deal of the tea. The batter is only a bit dry -- once I added the orange juice at the end the batter came together beautifully. The scent while it bakes is simply lovely, as is the aroma of the tea/lemon syrup as it reduces. Best of all, the final result is excellent. It has all the good points of an old-fashioned fruit cake without any of the bad--the fruit is sweet without being cloying, the cake is rich without being heavy. And, amazingly, there's no fat (other than the tiny bit in the egg yolk) -- no butter or oil, not even any butter to grease the loaf pan. The parchment lining works perfectly and the nice loaf pops right out. It should keep well, though my loaf is going fast...
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