I love a good tea loaf and this one came about when I was recently asked to try the white peony loose tea leaves from ChinaLife. You know me, I love a good brew so I needed a tea based cake that would go perfectly with it so I decided to make a new twist on an old Yorkshire favourite and brew up white peony tea instead of black tea and make a tea loaf.
The recipe is surprisingly simple and it doesn’t take much effort. It does require that the fruits are soaked in the tea over night and then the stirring is the most strenuous part. Without counting the time the fruit is soaking and the cake is baking. The end result is a wonderfully moist, light fruit cake with hints of white peony tea and peaches. It’s great cold or slightly warm with ice cream or custard. White peony tea is a nice refreshing drink too. It’s also pretty good as an addition to your icing instead of using water. The final icing does look a strange colour though so if you’re wanting to show off your cake decorating skills, it’s maybe not the best thing to use on this cake.
Disclaimer – I recieved a complimentary box of white peony tea from ChinaLife.
I was not obligated to write a recipe using the product. I am not swayed by free stuff.