Peach and Earl Grey Loaf
This recipe is from Folk Café in Bury St Edmunds. This is the ideal sweet treat for those chilly afternoons, and you can’t go wrong when you pair it with a cup of tea or coffee.
130ml whole milk
4 Butterworth and Son Earl Grey Tea bags
100g chopped dried apricots
3 beaten eggs
90g softened unsalted butter
100g caster sugar
½ lemon zest
225g Self raising flour
Pinch of freshly grated nutmeg
125g Softened unsalted butter
170g icing sugar
2 balls stem ginger
2 teaspoons syrup from stem ginger jar
50ml boiling water
2 teaspoons honey
sprinkle of cinnamon
1 teaspoon balsamic vinegar
Freeze dried raspberries
- Warm the milk until just about boiling. Removing from the heat and soak tea bags for 5 minutes. Add the apricots and soak for a further 5 minutes. Remove the tea bags, and set the liquid aside.
- Beat the sugar and the butter until pale and fluffy. Then add the eggs slowly, and then the lemon zest. Fork in the flour and nutmeg.
- Slice 2 ‘cheeks’ from each peach and set aside. Finely chop the remaining flesh and add this to the batter. Carefully add the milk mixture to the batter and combine.
- Line a 900g loaf time and spoon in the mixture.
- Bake for 1 hour at 180’C. Cover with foil halfway through if the top is browning quickly. Cool in the tin.
- Cream together the butter and icing sugar.
- Finely chop the balls of stem ginger and add to the mixture with the syrup.
- Poach the ‘cheeks’ in hot water with all other ingredients for 12-15 minutes until tender.
Frost the loaf top when cooled with the ginger buttercream. Finely slice the poached peaches and fan out on top of the loaf. Sprinkle freeze dried raspberries to finish. Enjoy with a hot drink of your choice.