Grey Lynn Tea Loaf

Preheat oven to 160°C fan bake. Line a 23x13cm loaf tin with baking paper.

To prepare the crumble topping: in a small bowl mix, all the crumble ingredients. Set aside.

To infuse the milk: in a small saucepan bring the milk to the boil. Remove from the heat and add half of the Earl Grey tea leaves and set aside to infuse for 15 minutes. Once the milk has cooled strain the milk (give the tea leaves a good squeeze and then discard the brewed tea leaves) and measure out 1/3 cup of the milk – you will add this to the loaf later.

To prepare the loaf: in a small bowl mix the flour, ground almonds, salt, baking powder and the rest of the Earl Grey tea leaves. Using a cake mixer fitted with a balloon whisk, or handheld electric beater, cream together the butter, sugar, honey and orange zest until light and fluffy, scraping down the sides of the bowl as needed.

Add a third of the whisked eggs into the creamed mixture at a time, beating well on a high speed after each addition to prevent the mix from splitting. If the mix does split, mix in a teaspoon of the flour mix. Scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed. Using a spatula gently fold through the dry ingredients. Then fold through the measure of the infused milk.

Pour the mixture into the lined loaf tin. Insert the apple slices evenly into the mixture and sprinkle on the crumble topping. Bake for 45 – 55 minutes (lightly cover the loaf after 30 minutes if it’s starting to brown). Remove from the oven and set aside to cool in the tin for a while before turning it out onto a wire rack to cool completely. This loaf is best served warm with Greek yoghurt or whipped cream and a cuppa.