Spiced Orange and Earl Grey Tea Loaf

Moist Loaf Cake Flavoured with Fragrant Spiced Orange Jam and Earl Grey Tea, Smothered in Citrus Spiced Orange Syrup.

DSC04121Β I came up with this recipe as a way of using my spiced orange jam to favour a cake. I have always liked the idea of a marmalade tea loaf, but find it too bitter, so I thought my Orange jam might be a great alternative.

I have also recently discovered a love of tea, and I have been really keen to try incorporating a tea flavour into some of my cooking, so I’ve killed two birds with one stone in this recipe!

I was worried that the flavours might be a bit overpowering together, but they actually complement each other perfectly, and the syrup makes the sponge perfectly moist. It has had approval all round from my friends and family who have tried it!

Variations:

A lemon Drizzle Version of this cake would be a great alternative – just add lemon juice and zest to the cake, and make an earl grey and lemon syrup to drizzle over the top.

Substituting the Orange jam for Apricot would work well.

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Ingredients:

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For the Cake:

  • 3 Eggs
  • 200g of Caster Sugar
  • 100g Spiced Orange Jam
  • Zest and juice from 1 Orange
  • 350g Self Raising Flour
  • 200g Melted Butter
  • 120ml of Very Strongly Brewed Earl Grey Tea

For the Orange Syrup Topping:

  • 100g Spiced Orange Jam
  • 1tbsp Honey
  • Zest and Juice from Β½ an Orange
  • 100ml Very Strongly Brewed Earl Grey Tea

The Cake:

Prepare a 23 by 13cm loaf tin and preheat the oven to 170Β°C

Whisk together the eggs, sugar and jam for a few minutes until very light and fluffy.

Fold in half the flour and then half the earl grey tea, repeat until all the four and tea are incorporated.

Fold in the melted butter and orange juice.

Pour the cake mixture into the prepared tin and bake in the preheated oven for 1 – 1 ΒΌ hours. Check the cake after 1 hour, if it is not cooked though, cover in foil and bake for a further 15-20 minutes.

Once cooked though, remove the cake from the tin and leave to cool on a wire rack.

Use a skewer to pierce holes ΒΎ of the way into the cake, to allow the syrup to penetrate the sponge

Meanwhile, make the orange syrup topping:

Combine all ingredients in a small pan over a high heat and boil vigorously for a few minutes.

Spoon over the warm loaf cake making sure the whole surface is covered.

Once all the liquid has been absorbed, it is ready to serve. Delicious with a nice cup of Earl Grey tea!

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Related Recipes:

Spiced Orange Jam

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Spiced Orange Jam

Sweet and Sour Orange Jam Spiced with Aromatic Star Anise, Cinnamon, Stem Ginger and Vanilla.

Even after making three jars of Seville orange curd, I still had around 300ml of Seville orange juice and zest stored in the freezer waiting to be used. When I came across some cheap clementines in the supermarket, I decided to use them, with the frozen juice to make an orange jam.

The very wintery weather wave been having recently inspired me to make a (slightly out of season!) christmassy jam, with mulling spices and warming ginger. It tastes wonderful just on toast but I will be posting a cake to use some jam up later this week!

Variations: You could use apple juice and fruit instead of orange for a mulled Apple jam.

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Ingredients: Makes Three 250g Jars

  • 300ml Seville Orange Juice
  • Zest from 3 Seville Oranges
  • 5 Medium/Large Clementines or Tangerines, Peeled and Chopped
  • 2 Star Anise
  • 1 Cinnamon Stick
  • 4 Pieces of Stem Ginger, Finely Chopped
  • 50ml Stem Ginger Syrup
  • 400g Jam Sugar
  • A Splash of Spiced Rum
  • 1tsp Vanilla Essence

Put the orange juice zest and chopped fruit into a pan with all the spices and bring to the boil on a high heat.

Cool a small plate in the fridge.

Add the spiced rum and then the stem ginger and syrup.

Stir in the jam sugar and turn the heat down.

Simmer the mixture until it has reduced in volume by about 1/3. This should take 30 minutes to an hour.

Once the mixture has thickened and reduced, check that the jam has set by spooning a small amount onto the cooled plate. If the mixture does not drip when tipped up, the jam is ready. If not you may need to add more Jam sugar or reduce the volume of the mixture further.

Stir in the vanilla extract.

Pour the jam into three sterilised 250g jars and seal tightly. Leave to cool and then sore in the cupboard, or in the fridge once open.