Toffee Tea Loaf
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Toffee Tea Loaf is a delightful cake that combines the richness of toffee bits with the subtle flavour of strong black tea. Made with all purpose flour, butter, eggs and milk powder, this loaf comes together in just 20 minutes of preparation before baking for 25 minutes. It suits anyone looking for a simple yet indulgent baked treat that can be prepared and enjoyed with minimal fuss.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 120 gunsalted butter
- 100 gtoffee bits
- 50 mlstrong black tea
- 2large eggs
- 1 gbaking soda
- 5 gsalt
- 20 gmilk powder
- 100 mlunsalted milk
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20cm (8-inch) loaf tin and line with parchment paper.
Tip: For an even crisper crust, bake for an additional 5 minutes.
- 2
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Tip: Make sure to sift the dry ingredients for an even texture.
- 3
In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Tip: For a richer flavor, use brown sugar instead of granulated sugar.
- 4
Stir in the toffee bits and strong black tea.
Tip: Don't overmix the tea mixture, or it may become bitter.
- 5
In a separate bowl, whisk together the milk powder and unsalted milk. Add to the dry ingredients and mix until combined.
Tip: If using, add a pinch of salt to balance the sweetness.
- 6
Gradually pour the wet ingredients into the dry ingredients and mix until just combined. Don't overmix.
Tip: A slightly lumpy texture is okay, as it will help the loaf retain its moisture.
- 7
Pour the batter into the prepared loaf tin and smooth the top.
Tip: Use a spatula or knife to create a decorative edge, if desired.
- 8
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Tip: If the top is too dark, cover the loaf with foil for an additional 5 minutes.
- 9
Remove from the oven and let cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Tip: For a more tender crumb, let the loaf cool completely before slicing.
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