PERSIAN EARL GREY TEA RECIPES

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PERSIAN TEA LOAF - RECIPE IDEAS, PRODUCT REVIEWS, HOME ...



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This fragrant bake contains rosewater, cardamon and pistachios for a Middle Eastern twist on a classic tea loaf. For more cake recipes visit Goodhousekeeping.co.uk

Provided by The Good Housekeeping Cookery Team

Categories     baking

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 8-10

Number Of Ingredients 13

275 mL

hot, strong Earl Grey or English Breakfast tea

125 g

(4oz) each dried figs and apricots, roughly chopped

150 g

(5oz) sultanas

125 g

(4oz) light brown soft sugar

10

green cardamon pods

75 g

(3oz) pistachios, finely ground

200 g

(7oz) self-raising flour

1/2 tsp rosewater

2

medium eggs, beaten

150 g

(5oz) icing sugar

pink food colouring, optional

25 g

(1oz) pistachios, chopped

dried rose petals, optional

Steps:

  • Pour tea into a medium bowl; add dried fruit and brown sugar. Stir to dissolve sugar, then leave to soak for a minimum of 1hr or preferably overnight.

    Preheat oven to 150°C (130°C fan) mark 2. Line a 900g (2lb) loaf tin with baking parchment. Bash open cardamom pods in a pestle and mortar, pick out seeds and discard husks. Grind seeds to a powder. Scrape ground cardamom into a large bowl and mix in ground pistachios and flour. Add the soaked fruit mixture, the rosewater and the eggs; mix to combine.

    Scrape mixture into prepared tin, level and bake for 1hr 20-1hr 30min until a skewer inserted into the centre comes out clean. Cool in tin for 5min, remove from tin and cool completely on a wire rack.

Nutrition Facts : Calories 349 calories

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