Expressions Ginger Chai Tea Loaf

Recipe developed exclusively for Expressions Chai Tea

This light and fluffy, delicately flavoured tea cake is perfect for morning or afternoon tea. Amazing when served with a dollop of cream.

Ingredients:

3 XL eggs

315 ml sugar (1 ¼ cup)

8 heaped tsps. Expressions Ginger Tea (60ml)

2,5ml lemon zest (1/2 tsp)

250ml warm water (1 cup)

125ml sunflower oil (1/2 cup)

500ml flour (2 cups) 

15ml baking powder (3 tsps)

DRIZZLE:

Juice of ½ a lemon

2 heaped teaspoons Expressions Ginger Tea (12,5ml)

30ml icing sugar (2 TBSP)

30ml boiling water (2 TBSP)

ICING:

125ml Icing sugar (1/2 cup)

3 heaped teaspoons Expressions Ginger Tea (22,5ml)

17,5ml boiling water (1 ½ TBSP)

Method:

• Preheat the oven to 180’C
• Spray 2 loaf tins with spray and cook.
• Beat the eggs and sugar until thick, creamy, pale and fluffy.
• Mix the tea with the cup of warm water. 
• Add the warm tea and all the remaining ingredients to the egg mixture, and beat for ½ a minute until just incorporated.
• Pour the mix into the 2 pans and bake for 23 – 25 minutes or until a skewer comes out clean.
• Turn onto a cooling rack, prick holes in each loaf using a skewer and pour the drizzle over the cakes.
• When cooled pour the glace icing over each loaf.

DRIZZLE:

• Mix all ingredients together in a jug and drizzle evenly over the 2 warm loaves.

GLACE ICING:

• Mix all the ingredients together in a jug and drizzle over the cooled loaves.

TIP: This recipe is excellent for mini loaves. For cupcakes, add an extra 50ml of flour to the mix, so that it is slightly stiffer and easier to fill in cup cake pans or papers.