Servings
6-8
Prep Time
20 minutes
Cook Time
30 minutes
Author:
Chef John Lees of Tattooed Baker
For the ultimate afternoon tea experience, indulge in a slice or two of this lemon tea loaf. Perfect for lemon lovers, this loaf is made with the energizing and citrusy flavors of lemon and ginger from Tsaa Laya tea, and lemon icing with just the right amount of sweetness. It is best enjoyed as a mid-afternoon snack with hot tea, or even as a delectable and tangy dessert to end a meal. Top this loaf cake with fresh edible flowers and your guests will surely be impressed!
Ingredients
-
30g Tsaa Laya Tea Lemon & Ginger
25g hot water
60g white sugar
45g almond paste
1 lemon zest
1 lime zest
-
40g A Buzz from the Bees Red Gum Honey
3 pcs whole eggs
100g all purpose flour
3g baking powder
-
110g Sierra Nevada Unsalted Vat-Cultured Butter (Melted)
Edible Flowers (Optional) (Available in our Makati Branch)
1 lemon
200g icing sugar
40g almond flour
40g white sugar
15g water
5g glucose syrup
-
5g A Buzz from the Bees Red Gum Honey
1g almond extract
Lemon Icing
Home Made Almond Paste
Directions
Homemade Almond Paste
Put the sugar and water in a small pan cook until the sugar reaches 118c
in a stand mixer fitted with paddle place the almond flour pour the hot sugar over the almonds while mixing on low speed
mix in the honey
Transfer the still warm almond paste onto a clean work surface wrap it in cling film cool until ready to use.
Lemon Tea Loaf
Pre heat the oven to 160c
Place the tea leaves into the hot water to infuse
In a stand mixer beat the sugar, almond paste and zest from the lemon and lime together. Now whisk in gradually the honey, strained tea and egg until smooth
Sift the flour and baking powder into the cake mix followed by the melted butter. Whisk again until smooth
Pour the cake mixture into a none stick loaf pan
Bake for 30 minutes or until a knife inserted into the center comes out clean.
Lemon Icing
Mix the lemon Juice and zest and icing sugar together into a smooth paste
Using a piping Bag Dribble over the loaf, leave to set for 30 minutes