Dissolve the demerara sugar in the hot tea and pour over the seedless raisins in a medium sized bowl. Leave them to soak, covered, for as long as you can, preferably overnight, although two hours will do. The longer you leave them to soak the juicier they will be. If soaking for a short time leave the tea bag in with the raisins while they are soaking, to add more flavour.
After the soaking process, preheat the oven to 170 C, and grease and line a 2 litre loaf pan.
Whisk the egg lightly and stir into the raisins.
Sift over the flour and stir until well combined.
Fold in the blanched almonds and enough double cream to make a soft batter (1 - 2 tbsp).
Spoon into the prepared baking tray and bake in the lower half of the oven (so that the top of the cake is in the centre of the oven) for 60-70 minutes.
Leave to cool and then slice thickly and generously spread with butter. Serve with hot cups of Yogi Classic Tea for the full experience!
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.