This is a new improved recipe.I don't usually celebrate St. Patrick's Day, so I thought, why not join in the fun this year? I had made Boxty yesterday. It is an Irish potatoes pancake which I had posted on my Instagram profile. So why stop there? That's when I browsed thru' Donal's repertoire of recipes and found this awesome Irish Tea Loaf or Barmbrack.They usually serve this on Halloween, why not on St. Patrick's Day too? This tea loaf really reminds me of the Xmas cake; it has the same dense and fruity citrusy intense flavors. Anyway, to make life easier, I am using a high quality dried fruit mix. Be sure they are high quality; always read the ingredients list. If you see any chemicals which you can't even pronounce, it is best not to buy it. Or you can simply google them if they are indeed harmful.The hardest part after baking is to allow the tea loaf to be cooled, unmolded and stored. It does tastes better after 24 hrs. I kept it wrapped and outta sight so I wouldnt be tempted to slice and eat, cos I know once I start, I can't stop. These are usually served with butter spread with a cup of tea on the side. Without much further ado, let's get started with the recipe. Happy St. Paddy's Day / Happy Halloween!

I have a well-documented love of tea. As well as attempting to start my mornings with a healthy green tea, I've been finding other ways to a. take tea, and b. eat healthily. What better way than with a fragrant, fat-free Earl Grey tea loaf? A delicious way to detox.

This is the tea chiffon cake I always make. When I eat something rich with a generous heaping of tea leaves, I feel like I'm treating myself well (Is that just me?). Chiffon cake really is delicious!!It is a bit of a pain, but grinding up the tea leaves used as topping will give the cake a better mouth feel. Be careful not to over-whip the egg whites. If you over-whip them, then you will have problems from Step 8 onwards. Recipe by Yukiline

I adapted a recipe from the Hairy Bikers 'Mums Know Best' collection. I have tried using corn flakes in the hope that any cereal is good to use here, though obviously the sweeter it is, the less sugar you should add. I also omit the step of soaking everything for hours...

This recipe makes just enough cookies to eat in one sitting, not too many. To make as gifts you may want to double the portions.The cookies spread out a bit when baked, so put them on the baking sheet with some room in between them. If you don't have any almond flour, use 85 g of cake flour. The cookies are easier to cut if you chill the dough in the freezer for a bit.You can also make cut-out cookies with this dough! Recipe by pocky25

Boiled eggs in tea. I made this because I had leftover Star anise and Chinese 5-spice powder that I wanted to use up.You can use oolong instead of black tea. Adjust the amount of star anise and Chinese 5-spice power to suit your taste. You could brine the eggs in the seasoning liquid and store in the fridge. It will be good for 1 week. Recipe by cozakura167

For a Matcha Tea Tiramisu, I chose not to use eggs. If you don't use all of it, store the matcha tea in the freezer in a well-sealed bag.

I always use this rich powdered milk tea in place of normal tea leaves in recipes because it's easier to boil down.If you add the black tea leaves to the batter straight away, they will absorb all of the moisture and the batter will become hard. So make sure to steep in the milk tea mixture at Step 1. Feel free to use more or less sugar to suit your taste. Recipe by ko-ko

I make muffins quite often because they are tasty and easy to make.The combination of apple and tea is my favorite. Here, I held back on sugar and butter to make health conscious muffins.Use pretty moulds and present them to your friends as gifts!-When you add the eggs and milk, add in batches. It is not going to separate and you can proceed with the process easily.-If you want to make it sweeter, add more sugar to the apple filling and increase the sugar in the batter up to 60 g.-Use fine tea leaves. Recipe by Kakie

The tea aroma of the apple poundcake I had at a cafe was irresistible. With this recipe, you'll feel as if you're at a cafe.You can warm up the butter in a bowl held over a pan of hot water, or microwave it briefly.If you use either method, be careful not to melt the butter.Earl Grey tea is best suited for this recipe, since it has a distinct citrusy fragrance. Recipe by Ayuna

Please enjoy the aromatic flavor of winter's delight as a baked treat.It's also great with nuts mixed inside.I think you can use yuzu jam instead of yuzu tea. Recipe by Okatsugi

I had some sweet flavoured tea, so I added to a pound cake batter. It took on a wonderful fragrance and tasted delicious, so I uploaded the recipe. This time, I used blueberry flavoured tea. Other flavours are nice and fragrant too - try apple, strawberry, peach, or orange.Make sure you bring the egg to room temperature before using. If it's cold, it won't mix well with the butter and will separate.If you leave the pound cake to rest a few days, it will be even tastier. It will be particularly moist if you wrap it in plastic wrap and leave it for 2 - 3 days.If you don't have flavoured tea, use a little more sugar. Recipe by Puru berry