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Earl grey tea loaf with salted butter caramel and rhubarb Recipe

Ingredients for people


    For the cake(s)
  • Sultana(s) : 75 g
  • Raisin(s) : 75 g
  • Dried cranberries : 75 g
  • Earl grey tea : 300 ml
  • Self raising flour : 250 g
  • Light soft brown sugar : 200 g
  • Whole egg(s) : 1 whole
  • Ground cinnamon : 5 g
  • Fresh ginger : 10 g

  • For the emulsion
  • Caster sugar : 170 g
  • Unsalted butter : 40 g
  • Maldon salt : 5 g
  • Double cream : 1400 ml
  • Unsalted butter : 110 g

  • For the fruit
  • Rhubarb : 300 g
  • Caster sugar : 150 g
  • Orange(s) : 1 whole
Method
  • 1For the cake

    Preheat the oven to 180'C.

    Place the tea in a saucepan, add all of the dried fruit and bring to the boil. Allow to cool thoroughly and then beat in the egg, sugar and flour. Add the ground cinnamon and grate in the ginger. Combine well and then pour the mixture into a loaf tin and bake in the oven for an hour or until a skewer comes away clean from the centre.

  • 2For the emulsion

    Add the sugar to a heavy bottomed pan and melt to a caramel. Add the 40g butter and the cream and mix well. Allow to cool and then transfer to a food processor and beat in the remaining 110g butter and the salt. Beat until light and fluffy.

  • 3For the fruit

    Preheat the oven to 200'C.

    Trim the ends from the rhubarb and then cut into 3 inch long batons. Zest and juice the orange. Place the rhubarb in a baking dish, add the sugar, orange zest and orange juice and then bake in the oven for 10 minutes. The rhubarb should be soft but still retain its shape.

  • 4To plate

    Turn the cake out of the tin and cut into slices. Quenelle the salted caramel butter on top and lay the batons of rhubarb on top of the cake.

Chef's tip

«Use different types of dried fruit or different tea blends in the mixture to add a different element to the cake.»

Slices of a rich and fruity tea loaf served with a whipped salted butter caramel sauce and batons of rhubarb cooked in with orange.

Rate this recipe :

(10 votes)

  • Preparation  10mins
  • Cooking time  1hr
  • Rest time  10mins

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