Tea with Lemon Cake

I had a go at coming up with a new cake at the weekend that would combine a tea bread with a type of lemon drizzle cake. As it turned out it worked quite well, the cake is a bit crumbly but that means it's just best to have it in thick slices. :) Earl Grey tea seems to work well here with it's slightly perfumed, lemon flavour. However, if you really don't like Earl Grey you could substitute a regular blend.

Tea with Lemon Cake

225g Mixed dried fruit (sultanas, raisins, mixed peel etc)

1 Lemon

150ml Hot Earl Grey Tea

225g Self-raising flour

100g Soft, dark brown sugar

50g Soft margarine 

1 Egg

2 1/2 tbsp Icing sugar

Pinch salt

Method:

1. Make up some strong Earl Grey tea. While the tea is still hot mix it into the dried fruit in a small bowl. Grate in the zest of the lemon. Cover the bowl and leave over night to allow the fruit to absorb the tea.

2. The following day, preheat the oven to 180 C. Grease and line a 1lb loaf tin.

3. Cream together the margarine and sugar in a large bowl.

4. Add the mixed fruit (along with any remaining tea in the bowl), flour, salt and egg. Mix everything together well. You should end up with a mixture with a soft, dropping consistency.

5. Pour the mixture into the prepared loaf tin and level the surface with the back of a metal spoon.

6. Bake the cake for about an hour until browned, well risen and when a skewer inserted into the centre of the cake comes out clean. 

7. While the cake cooks, juice the lemon into a small jug or bowl and mix in the icing sugar. This makes the lemon glaze for the top of the cake.

8. As soon as the cake comes out of the oven pour over the prepared glaze. Return to the oven for a couple of minutes and then bring the cake out of the oven to cool, still in the tin, on a wire rack.

9. When the cake is completely cold run a knife around the edge of the tin and then turn out the cake onto a plate.