Raspberry & Lemon Verbena Tea Cake

This loaf uses lemon verbena for its clean citrus aroma and raspberries for tart pockets of fruit. The tea is here for flavour.

Ingredients

• 2 tsp lemon verbena tea
• 120 ml freshly boiled water
• 175 g unsalted butter, softened
• 175 g caster sugar
• 3 eggs
• 200 g self-raising flour
• 1 tsp baking powder
• 150 g raspberries

Method

1. Infuse the lemon verbena in 120 ml water for 7 minutes, strain and cool.
2. Heat the oven to 170°C fan. Grease and line a 2 lb loaf tin.
3. Cream the butter and sugar until pale. Beat in the eggs one at a time.
4. Fold in the flour and baking powder, then add 3 tablespoons of the cooled infusion.
5. Fold in the raspberries gently. Spoon into the tin.
6. Bake for 45–55 minutes, until a skewer comes out clean. Cool before slicing.

The remaining infusion can be chilled and served alongside the cake.

See Lemon Verbena Tea