It’s also a great way of using up the last bits from your loose leaf tea. I know a lot of people don’t like to brew them, but why throw them away?
Ingredients:
100ml vegetable oil
170ml cold water
275g self-raising flour
200g caster sugar
Lemon zest
1tbsp countryside chamomile (either the dust from the bottom or crushed)
Drizzle:
1tbsp countryside chamomile steeped in about 100ml boiling water for at least 20mins
85g Icing sugar
Method:
Heat the oven to 200C/180 fan, gas mark 6.
Line a 1lb loaf tin with baking paper (I use reusable ones)
Mix the flour, sugar, lemon zest and tea in a bowl.
Add the oil and water, mix until smooth.
Bake in preheated oven for around 30mins, check with a skewer (if it comes out clean, its ready)
Strain the tea that’s been brewing, mix with the icing sugar to make a drizzle. I would recommend sifting the sugar to avoid lumps (which I forgot to do….)
Poke lots of holes in the top of the cake and pour over whilst still hot from the oven.
Allow to all soak in and cake to fully cool, sprinkle with more countryside chamomile to finish it off and make it look pretty.