Dilmah Earl Grey tea loaf with creamy brie
The scented flavour of Dilmah Earl Grey is great with the spices, dried fruit and almonds in this loaf. The creaminess of the brie is perfect with the loaf and cup of Dilmah.
|175 g||Brown sugar|
|125 ml||Dilmah Earl Grey tea, cooled, without milk, plus extra, hot milk-less Earl Grey for soaking the fruit|
|225 g||Flour, plus 3 Tbsp extra for coating fruit|
|2 tsp||Baking powder|
|1 pinch||Baking soda|
|1 tsp||Ground cinnamon|
|1 tsp||Ground ginger|
|150 g||Dried figs, sliced|
|150 g||Dried apricots, sliced|
|150 g||Chopped natural almonds|
|300 g||Brie, ripe|
- Soak sliced dried figs, dried apricots and sultanas in extra, hot milk-less Dilmah Earl Grey tea for 30 minutes. Drain well, then toss in 3 Tbsp flour.
- Heat the oven to 160C. Butter and paper the bottom of a 23cm x 12cm loaf tin.
- Beat the sugar and butter until very well mixed.
- Beat in the egg and stir in the 125ml of cooled tea.
- Stir in the flour, salt, baking powder, soda, cinnamon, ginger, fruit and almonds. Mix well but do not beat.
- Spoon into the tin and bake for about 50 minutes or until a skewer comes out clean when inserted into the middle of the loaf.
- Remove from the oven and cool. Serve sliced with the brie
Another afternoon tea recipe