For California Raisins soaked in Oolong Syrup. Boil water together with honey and add in tea bags. Allow tea bags to infuse for 20 minutes. Remove tea bags, strain the syrup. Pour hot syrup onto California Raisins, cover it and keep overnight in the refrigerator. Strain the Oolong Syrup before using California Raisins. Keep the syrup for brushing on the cake.

For Oolong Crumble. Mix all the ingredients in a mixer bowl with paddle attachment until the mixture forms large and medium crumbles. Pour out the crumble dough and store in an airtight container in the fridge or chiller

For Oolong Raisin Tea Loaves. Place all the ingredients (except for soaked California Raisins) into a mixer with paddle/whisk and mix well. Remove from mixer and transfer batter into a bowl. Fold in the soaked California Raisins. Transfer the batter to a piping bag and pipe it into tea loaf moulds (23 cm long x 5 cm wide x 5 cm deep), filling each to about 70% full or approximately 250g per mould.

To Assemble. Preheat the oven to 165°C. Sprinkle the Oolong Crumble onto the piped batter in mould. Bake for 20-30 minutes until golden brown, or fully cooked. Remove from oven and unmould the cake. While the cake is still warm, brush the Oolong Syrup on the sides of the cake. Wrap the cake in cling film if not eating immediately.

Before serving, dust some snow powder and garnish with the raspberries and California Raisins as preferred.