Salted Caramel Tea Loaf
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Salted Caramel Tea Loaf is a moist and flavourful cake that combines brewed black tea with rich salted caramel sauce. Made with all purpose flour, butter, eggs and milk, this loaf takes just 20 minutes to prepare and 25 minutes to bake. With its elegant blend of tea and caramel topped with flaky sea salt, it suits anyone looking for a sophisticated teatime treat or dessert.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 120 gunsalted butter(softened)
- 2large eggs
- 80 mlblack tea
- 50 mlsalted caramel sauce(store-bought or homemade)
- 10 gbaking powder
- 5 gsalt
- 40 mlunsalted milk
- 20 mlunsalted butter, melted
- 5 gflaky sea salt
Detail level
Instructions
- 1
Preheat your oven to 180°C. Grease a 9x5cm loaf tin and line the base with parchment paper.
Tip: Use a silicone mat for easy release.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Make sure to sift the dry ingredients for an even texture.
- 3
In a large bowl, whisk together the tea, milk, melted butter, and eggs.
Tip: Use an electric mixer for a light and fluffy texture.
- 4
Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
Tip: The batter should still be slightly lumpy.
- 5
Pour in the salted caramel sauce and stir until the batter is smooth.
Tip: Don't worry if the batter is a bit sticky.
- 6
Pour the batter into the prepared loaf tin and smooth the top.
Tip: Use a spatula to remove any air pockets.
- 7
Bake for 20-25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Tip: Don't open the oven door until the timer goes off.
- 8
Remove the loaf from the oven and let it cool in the tin for 5 minutes.
Tip: Use a spatula to loosen the edges.
- 9
Transfer the loaf to a wire rack to cool completely.
Tip: Let the loaf cool completely before slicing.
- 10
Once the loaf is cool, slice it and serve. Sprinkle with flaky sea salt before serving.
Tip: This adds a nice textural element to the loaf.
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