Camomile tea loaf
Serves: 12
Prep time: 30 minsTotal time: 
Recipe photography by Ant Duncan
Camomile tea loaf
The honeyed, floral aromas of camomile tea complement this fruit-packed loaf. Served still-warm straight from the oven, with a generous lick of butter, it’s the perfect partner for a cuppa. If you don’t finish the loaf on the day of making, it’s great toasted the next morning, with butter and apricot jam
Serves: 12
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
303Kcal
Fat
8gr
Saturates
3gr
Carbs
50gr
Sugars
32gr
Fibre
3gr
Protein
6gr
Salt
0.3gr
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Ingredients
- 200g dried apricots, finely chopped
- 150g mixed vine fruits, such as raisins and sultanas
- 200g light brown sugar
- finely grated zest of 1 lemon
- 250ml hot, strong camomile tea (made with 4 tea bags)
- 300g self- raising flour
- 50g ground almonds
- 2 medium eggs, beaten
- 60g unsalted butter, melted and cooled, plus extra to grease
- soft butter, to serve
Step by step
- Start this recipe the night before by soaking the dried fruits. Tip the fruits, sugar and lemon zest into a mixing bowl and pour over the hot tea. Give everything a good stir, cover and leave to soak overnight, by which time much of the liquid should have been absorbed.
- Preheat the oven to 170°C, fan 150°C, gas 3½. Grease and line a 900g loaf tin (9cm x 19cm base measurements) with baking paper. Sift the flour plus a pinch of salt over the fruits and stir through the ground almonds, breaking up any lumps. Add the eggs and butter to the mixture and beat together until everything is just combined.
- Spoon into the tin, smooth the surface and bake for 1-1¼ hours or until the loaf is golden and a skewer inserted into the centre comes out clean, with no wet mixture clinging to it. Check the cake after 45 minutes – if the top is looking too golden, cover loosely with foil and return to the oven. Leave to cool for 10 minutes in the tin before turning out onto a wire rack to cool further. Serve just warm, or fully cooled, spread with butter. The loaf keeps for up to 1 week in an airtight container, or slices can be frozen.
