Ruby Chocolate Tea Loaf

Instructions

1. 1

   Preheat the oven to 180°C. Line a 23x13cm loaf tin with parchment paper.

   Tip: Use a dark-tinted parchment paper for better color retention.

2. 2

   In a medium-sized bowl, whisk together flour, sugar, baking powder, and salt.

   Tip: Make sure to sift the flour for even distribution.

3. 3

   In a large mixing bowl, cream together the butter and sugar until light and fluffy.

   Tip: Use an electric mixer for the best results.

4. 4

   Add the eggs one at a time, beating well after each addition.

   Tip: Make sure each egg is fully incorporated before adding the next.

5. 5

   In a separate bowl, whisk together the tea bags, almond milk, and vanilla extract.

   Tip: Let the tea bags steep for 5 minutes before using.

6. 6

   Add the flour mixture to the wet ingredients and mix until just combined.

   Tip: Be careful not to overmix.

7. 7

   Gently fold in the ruby chocolate chips and crushed almonds.

   Tip: Don't overmix to avoid breaking the chocolate.

8. 8

   Pour the batter into the prepared loaf tin and smooth the top.

   Tip: Use a spatula to create a decorative edge.

9. 9

   Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.

   Tip: Let the loaf cool in the tin for 10 minutes before transferring to a wire rack.

10. 10

    Remove the loaf from the tin and let it cool completely on a wire rack.

    Tip: This will help the loaf retain its texture.