Afternoon tea just wouldn’t be the same without a slice of cake, and this Earl Grey loaf is a true showstopper.
Infused with the delicate, fragrant flavour of Earl Grey tea, it’s light, moist, and pairs perfectly with your favourite cuppa. The gentle citrus notes from the glaze give it a fresh twist, making it just as ideal for a spring garden gathering as it is for a cosy catch-up with friends.
Whether you’re baking it as the centrepiece for an afternoon tea spread, or simply to have a little something special on hand for unexpected guests, this loaf is as elegant as it is comforting.
Ingredients
2 Ringtons Earl Grey tea bags
250ml Boiling water
200g Caster Sugar
200g Self-raising flour
100g Unsalted butter, softened
2 Large eggs
Pinch of salt
2 tbsp Icing sugar
1 tbsp Lemon juice
Method
1. Steep the tea bags in boiling water for 5 minutes, then remove and cool the liquid. Preheat oven to 170°C (fan 150°C). Grease and line a loaf tin (around 22cm x 12cm).
2. In a mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Sift in the self-raising flour and pinch of salt. Fold the batter until the mixture is combined.
3. Pour in the brewed Earl Grey tea, and stir. If the mixture is too thick, add a splash of milk to loosen it. Pour the batter into the prepared loaf tin and level the top.
4. Bake for 50–60 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow it to cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely.
5. Mix icing sugar with a teaspoon of lemon juice. Drizzle the glaze over the top of the cooled cake and sprinkle over zest.
6. Let it set for a few minutes before slicing, then devour with a cuppa.
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