4 tea-based winter recipes to sweeten up your day
4 tea-based winter recipes to sweeten up your day
These scrumptious tea-based recipes, made with Nerada Tea’s aromatic blends, make for the perfect sweet treat for afternoon tea and dessert this winter.
Servings
Prep time
Cook time
Recipe
Ingredients
- 150g butter, softened
- 1 tsp vanilla extract
- 2 tsp lemon zest
- 1 cup caster sugar, plus ½ cup extra
- 3 eggs
- 2 cup almond meal
- ¾ cup self-raising flour, sifted
- 1 Nerada Lemon & Ginger Organic Herbal Infusion tea bag
- 1 tbsp lemon juice
- Lemon Glaze
- 1 cup icing sugar, sifted
- 2 tbsp lemon juice
Method
- Pre-heat oven to 160°C (140°C fan-forced). Grease a loaf pan and line the base with baking paper.
- Beat the butter, vanilla, zest and 1 cup caster sugar with an electric mixer until thick and pale. Beat in eggs, one at a time, until well combined. Stir in the almond meal and flour. Spread mixture into the prepared pan and smooth the top.
- Bake for 1 hour or until a skewer inserted into the centre comes out clean.
- Meanwhile, infuse the tea bag in 60mL water for 5 mins. Stir in the extra ½ cup caster sugar to dissolve, then add the lemon juice. Set aside and keep warm.
- Prick the surface of the cake all over with a skewer. Pour the lemon syrup over the hot cake. Allow the cake to cool in the pan.
- For the glaze, combine icing sugar and lemon juice until smooth.
- Transfer the cake to a serving plate and drizzle with the glaze.
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