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Earl Grey Tea Loaf

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The Earl Grey tea in this recipe together with the apricots creates a delicious tea loaf with reduced fat.

12 pieces

Easy 120 Minutes



For the recipe  Earl Grey Tea Loaf

For the cake:

500 g Dried Apricots (1lb 2oz)
200 g Light Brown Sugar (7oz)
300 ml Earl Grey Tea (cold)
2 ml Dr. Oetker Sicilian Lemon Extract (2-3 drops)
300 g Plain Flour (10oz)
2 Dr. Oetker Baking Powder Sachets x 2
1 Medium Egg (beaten)




Earl Grey Tea Loaf

Place the apricots, sugar and tea in a bowl. Mix well, cover and leave to stand in a cool place for about 3 hours until the apricots have plumped up a bit.


Preheat the oven to 170°C (150°C Fan, Gas Mark 3). Grease and line a 900g (2lb) loaf tin.


Mix the egg and Natural Sicilian Lemon Extract into the soaked fruit and tea. Gradually sift the flour and Baking Powder over the fruit, carefully folding in after each addition, until well incorporated.


Spoon into the prepared tin, smooth over the top and bake in the oven for about 1 hour until risen and lightly golden, and a skewer inserted into the centre comes out clean. Stand for 10 minutes before turning on to a wire rack to cool completely.


When cold, wrap well and store for 24 hours before slicing thinly, using a bread knife, to serve spread with low fat soft cheese and your favourite jam.

1 serving = 114g

Nutritional Information for the recipe Earl Grey Tea Loaf

Per Serving Per 100 g / ml
Energy 1160 kJ
277 kcal
1030 kJ
246 kcal
Fat 1.21 g 1.07 g
Carbohydrate 60.27 g 53.33 g
Protein 4.58 g 4.06 g