Apple & Tangerine Earl Grey Tea cake…

The Alternative to Christmas Fruit Cake ….

• 2 EARL GREY BAGS

• 3 BAY LEAVES - OPTIONAL

• JUICE & ZEST OF 2 TANGERINES

• 200 ml BOILING WATER

• 2 APPLES

• 50g LIGHT SOFT BROWN SUGAR

• GOOD PINCH OF SEA SALT

• 225g SELF RAISING FLOUR

• 100g LIGHT SOFT BROWN SUGAR

• 1 EGG, LIGHTLY BEATEN

• 1tsp VANILLA

1. Lightly grease a 1.2 - litre loaf tin - about 20cm x 10cm & line with baking parchment. Heat the oven 180C / 160C fan / 350F / gas mark 4.

2. Put tea bags, bay leaves, tangerine juice & zest into the boiled water and leave to steep & cool.

3. Peal & core the apples & cut them into cubes, put them in a pan & cover with tea bag liquid, removing the tea bags & bay leaves. Add 50g of soft brown sugar, bring the pan to a simmer, then reduce the heat to low for about 15 - 25 minutes. When cooked lift out the apples & let cool on a plate. Also let the liquid cool as well.

4. To make the batter, sift the flour & salt into a bowl & add the 100g of soft brown sugar, add the egg & vanilla & the cooled liquid. Mix to form a batter. Finally carefully fold in the cooled apple pieces.

5. Bake the cake for about 45 minutes to an hour depending on your oven settings, until the top of the cake is golden brown & a skewer or knife inserted into the centre comes out clean. Leave to cool in the tin for at least 10 minutes then let the cake cool on a wire rack. My family will eat this straight away. But for the real flavour, wrap the cake in greaseproof paper & store in an airtight tin for a few days, this really improves the flavour! It will keep for at least a week. Enjoy & a very Happy Christmas to you all…. x