ScarlettEarl Grey and Lemon Teabread
July 2nd 2008 13:47
Earl Grey and Lemon Teabread
About Earl Grey and Lemon Teabread
The surprise addition of Earl grey tea with a touch of lemon makes a moist, fruity loaf.
About Earl Grey Tea
Earl Grey tea is a tea blend with a distinctive flavour and aroma derived from the addition of oil extracted from the rind of the bergamot orange, a fragrant citrus fruit.
Traditionally the term “Earl Grey” was applied only to black tea; however, today the term is also applied to green teas, including white tea and oolong, and tisanes, such as rooibos, that contain oil of bergamot.
INGREDIENTS
Makes 10 slices
250 gm / 9 oz soft brown sugar
175 gm / 6 oz sultanas
50 gm / 1¾ oz chopped mixed peel
300 ml / 10 fl oz cold, strong Earl Grey tea
1 egg, beaten
300 gm / 10½ oz self-raising white flour
To serve
low-fat cream cheese, low-fat spread or half-fat butter, optional
1. Mix together the sugar, sultanas, mixed peel, lemon zest and cold tea in a large bowl.
2. Cover with cling film and leave to soak in a cool place for 6 hours, or overnight.
3. When you are ready to make the teabread, heat the oven to 160ºC / 325ºF and line a loaf tin measuring 22 X 11 X 6 cm / 8½ X 4¼ X 2½ inch with baking paper.
4. Stir the egg and flour into the fruit mixture, beating thoroughly, then pour it into the tin and smooth the surface.
5. Bake for 1 hour and 15 minutes, or until the loaf has risen, is firm and a skewer inserted in the centre comes out clean.
6. Leave the loaf in the tin on a wire rack for 2 - 2½ hours to cool completely.
7. When the loaf is cool, turn it out of the tin, remove the lining paper, then wrap it in greaseproof paper and store in an airtight container for at least one day before slicing.
8. Serve teabread plain or with your favourite low-fat spread.
**From “Low Fat No Fat Cookbook” and “Wikipedia, the free encyclopedia” **
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