Earl grey, raspberry and rose loaf cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C; gas mark 4; line a 900g loaf tin and put 100g raspberries into the freezer. Put the milk, tea bag and crushed cardamom seeds in a small pan and heat until steaming. Take off the heat and set aside to infuse for 30 minutes.

Step 2

In a bowl, use electric beaters to cream together the butter and sugar for 3-4 minutes, until pale and fluffy. One at a time, beat in the eggs. Strain the infused milk, discarding the tea bag and the seeds; beat into the mixture.

Step 3

Mix the flour, baking powder and a large pinch of salt, fold into the mixture until combined. Spoon 1/2 the mixture into the tin, scatter over 1/2 the chilled raspberries and repeat. Bake for 50-60 minutes, until golden and a skewer inserted into the centre comes out clean. Cool on a wire rack.

Step 4

For the icing, cut open the tea bag. Put a pinch of the tea in 2 tbsp boiling water; steep for 10 minutes. Strain and mix into the icing sugar to make a glossy icing. Trickle over the loaf, scatter with the remaining raspberries.