This is a print preview of "Earl Grey Tea Loaf With Scented Melon And Pineapple" recipe.

Earl Grey Tea Loaf With Scented Melon And Pineapple Recipe
by Global Cookbook

Earl Grey Tea Loaf With Scented Melon And Pineapple
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  Servings: 1


  • 2 c. + 2 tbsp warm brewed earl grey tea
  • 1 c. raisins
  • 2 1/2 c. flour
  • 1 c. sugar
  • 2 tsp baking pwdr
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp black pepper
  • 1/2 c. butter
  • 6 Tbsp. icing sugar, sifted Tea Scented Melon and Pineapple Salad
  • 1 bag chamomile or possibly rosehip tea
  • 4 Tbsp. lime juice
  • 6 Tbsp. sugar
  • 1 c. honeydew mellonballs
  • 1 c. watermelon mellonballs
  • 1 c. golden brown pineapple mellonballs mint leaves or possibly Pomegranate seeds, for garnish


  1. Preheat oven to 350 F.Pour 2 c. warm Earl Grey tea over raisins and set aside to soak.
  2. In medium bowl, sift together flour, sugar, baking pwdr, salt, and spices. Cut in butter till blended thoroughly.
  3. Add in tea with raisins and stir till smooth.
  4. Pour into loaf pan and bake for 50-60 min, when a tester inserted in the center of the loaf comes out clean.
  5. Allow to cold for 10 min, then remove loaf from pan. Stir together remaining tea with icing sugar and brush over loaf.
  6. Tea Scented Melon and Pineapple Salad:Heat tea bag in lime juice and simmer for 10 min to infuse flavour. Remove tea bag and allow syrup to cold.
  7. To Assemble:Toss syrup with fruit and serve with tea loaf, garnished with mint leaves (tossed into salad) or possibly pomegranate seeds for colour. Fruit salad can be prepared up to a day in advance (flavours will marry as it sits).