Rose Petal Tea Loaf

Seen this recipe online on another bloggers account and liked the art of blending tea with an afternoon treat. I brought his trio of tea that he recently launched on Nicolasfairford.com and the quality of the tea is absolutely beauitful. I followed the recipe which he advised on his blog this week.

I started by combining the sultanas, and the chopped dried figs and apricots with the light brown sugar, to ensure all was covered. Then, added 275ml of boiling water to 3 tbsp of tea in a jug, let it brew for 3-5 minutes. Once done, sieve the tea into your fruit mix and let it marinate for at least an hour.

While you wait, I normally clean down as I go long and prepare the other ingredients that you will need. Once the mixture has marinated, you then can combine the flour, pistachios, beaten eggs and rose essence. When all combined pour into a lined loaf tin and bake for 90minutes on 160c, checking every 20mins, ensure you place it on the middle shelf.

While your mixture is baking beautifully in the oven, you can make a start on your butter cream topping. Combine the icing sugar and soft-butter, in a mixer or by hand; before it has completly combined dribble in a few drops of pink food colouring to give it a beautiful rose pink colour. For the decoration, you can use a few chopped pistachios and a few edible flowers.

Once your cake has had it’s time in the oven, place on a cooling rack and allow it to cool completely before applying your butter cream and finalising pieces.

Ingredients:

275ml hot rose tea : https://nicolasfairford.com/collectio…

125g / 4oz each dried figs and apricots – chopped

150g / 4oz sultanas

125g / 4oz light brown soft sugar

75g / 3 oz pistachios – chopped

200g / 7oz self-raising flour

1/2 teaspoon rosewater

2 medium eggs – beaten 

For the rose buttercream

150g / 5oz Icing sugar

75g / 3oz Butter

Dash of Pink food colouring

The cake was very moist and went beautifully with Rose Petal Black Tea and a dribble of honey!

Thank you, and enjoy x