Earl Grey and Lavender Loaf

 

Casual weekends are meant to relax and unwind with a good book, a cup of tea and a slice of this golden tea cake. Essence of Earl Grey tea and lavender delightfully bask in the sunny biscuity nature of this cake and is all the springtime warmth you need. 

Earl Grey & Lavender Loaf 

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1 1/2 cups golden raisins 

3/4 cup strong Earl Grey tea

1 teaspoon dried culinary lavender buds

1 tablespoon white sugar

1 2/3 cups self raising flour

Generous 3/4 cup dark brown sugar

1 large egg, slightly beaten

Glaze Icing 

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1 cup icing sugar

1 tablespoon cooled Earl Grey Tea or water

1/2 teaspoon lemon juice

In a bowl combine the icing sugar, cooled tea and lemon juice. Whisk together until a thin icing forms. If the icing is still thick add a bit more of the cooled tea until the desired consistency has been reached. 

  

Soak the raisins in the tea overnight. 

The next day, preheat the oven to 325ºF (170ºC) and grease and line a 2 lb. loaf pan.

Using a mortar and pestle grind the dried culinary lavender buds and the white sugar together until finely ground, or you may also use a spice grinder to do this. Transfer to a large mixing bowl and add the flour and dark brown sugar and mix well. Create a well in the centre of the fragrant flour mixture. Tip the fruit and remaining tea into the well and then add the beaten egg, simply stir everything together until it is nicely combined and moist. 

Pour the batter into the prepared loaf pan and bake for about 1 hour or until a knife or skewer comes out cleanly. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Once the loaf has cooled, make the glaze icing and drizzle icing over the loaf and scatter edible lavender buds over top.