Fall Shopping In Edinburgh - Exploring autumn trends in home styling, plus a delicious cake recipe!

In this episode I wanted to take you on an autumnal shopping trip in Edinburgh. Join me as we explore some of my favourite locations for interior inspiration, clothes, and tea. I’ll also share a brand-new recipe that was inspired by an almond tea from one of my favourite tea stores in the city.

The locations in this video:

Intro and walk: Water Of Leith Walkway: https://en.wikipedia.org/wiki/Water_o...

Jeffries Interiors: https://www.jeffreys-interiors.co.uk

John Lewis: http://johnlewis.com/

Russell & Bromley Shoes: http://russellandbromley.co.uk

Howdah Tea & Coffee: https://www.howdah.co.uk


Tea Cake Recipe:

Ingredients
1½ tbsp loose-leaf Almond Tea
200g plain flour
½ tsp bicarbonate of soda
120g butter
330g caster sugar
3 large eggs
120ml buttermilk

For the Icing
200g icing sugar
3 tablespoons of butter
A splash of Almond Tea - cooled

Preheat the oven to 180ºC/fan 160ºC/gas mark 4. Grease and line a 900g loaf tin.
Use a pestle and mortar to grind the tea leaves to a fine powder.
Sift the ground tea, flour and bicarbonate of soda into a bowl and set aside
Beat the butter and sugar using a wooden spoon or electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition, and adding a tablespoon of the flour with the final egg to help prevent curdling
Fold in one-third of the flour mixture until thoroughly combined.
Add half the buttermilk and mix well. Repeat with half the remaining flour, then add the remaining buttermilk and the vanilla extract
Mix well before adding the last of the flour and combining thoroughly.
Pour the mixture into the tin and spread out evenly. Bake the cake for 45–50 minutes, until golden brown and springy to the touch. Leave to cool in the tin for 10 minutes then turn out on to a wire rack to cool completely.
Once the cake is cool, make the icing. Sift the icing sugar into a bowl and add the butter. Mix well and then add the tea. Mix until smooth and glossy.
Once the cake is fully cool - ice and sprinkle with loose leaf tea leaves.

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