Chocolate Tea Loaf Cake Recipe

Chocolate Tea Loaf Cake Recipe

Chocolate Tea Loaf Cake

This delectable tea loaf is concocted from the most enchanting of ingredients (Midnight Owl Provisions delicious Cocoa Enchanté Chocolate Tea) and has been a firm favourite with the Easter Hare ever since he went for tea with the 7th Duchess of Bedford’s in 1847 - even Mrs Kringle has been clamouring for the recipe!

Tea loaf is traditionally made with black tea or Earl Grey but we think our Chocolate Tea really gives that something extra, along with the cherries and cranberries in place of currant and raisins it will become an instant favourite with those who are fortunate enough to partake. It can be easily adapted to be dairy free/vegan as no eggs are used in the recipe and the butter can be replaced with any margarine e.g. Stork. 

By boiling the fruit and sugar in a pan before baking the fruit is extra soft and infused with the chocolate tea flavour which makes the sponge bewitchingly moist and destined to transport you to the most charming tea time experience.

So at long last, after nearly two centuries of keeping this recipe a secret, the Easter Hare has allowed us to share it with you as the first of many magical recipes on our new (mortal) website! Enjoy!

Sliced chocolate tea loaf cake, a honey brown coloured loaf cake with dried fruit within the sponge.

Ingredients:

  • 3 tbsp of Midnight Owl Provisions Chocolate Tea steeped in 275ml of freshly boiled water for 30 mins
  • 95g glacé cherries
  • 40g dried cranberries
  • 40g sultanas
  • 1 tsp vanilla extract
  • 250g self raising flour
  • 125g unsalted butter/margarine (e.g. Stork)
  • 125g soft brown sugar
  • 1tsp bicarbonate of soda

Method:

  • Add your butter (or margarine), sugar, vanilla extract, dried fruit and tea to a saucepan and put on a low heat. Stir the contents continuously, bring to a boil and then simmer for 4 minutes. Allow the mixture to cool. 

Cake ingredients simmering in a saucepan on a hob.

  • While the mixture is cooling grease and line a 1kg loaf tin
  • Pre-heat your oven to 180 degrees Celsius / Fan 160 degrees celsius/ Gas Mark 4/ 350 degrees Fahrenheit 
  • Once the mixture has cooled for 15- 20 mins sift in the flour & bicarbonate of soda. Mix together and then spoon the combined mixture into your lined loaf tin. 

Cake mixture in a saucepan with added flour being stirred in

 Cake mixture in a lined loaf tin

  • Bake in the oven for 50 mins - 1 hour until well risen and a skewer comes out clean.

Baked tea loaf cake on cooling tray

  • Leave to cool in the tin for 10 minutes and then turn onto a cooling tray.
  • Enjoy a slice of your Chocolate Tea loaf with a cup of Midnight Owl Provisions tea!

There is loose leaf tea on the table in the foreground in front of a packet of Cocoa Enchanté Chocolate Tea next to an orange tea cup and stainless steel tea pot shaped tea diffuser.

 

 

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