Fruity tea loaf recipe
Fruity Tea Loaf recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
|300 ml||water, freshly boiled straight from kettle|
|3||teabags (not fruity or flower teas), or 3 tsp leaf tea if preferred|
|175 g||light brown sugar|
|225 g||self-raising flour|
|1 pinch(es)||salt, optional|
Place the teabags in a heat resistant bowl or jug and pour in 300ml boiling water. Allow to stand for 2-3 minutes and then stir. Remove the teabags with a spoon and press with the bowl of a teaspoon to extract as much liquid as possible. If using leaf tea, use a tea strainer if you have one. Otherwise, take a sheet of clean white, unprinted kitchen towel.
Fold diagonally corner to corner, and then fold again across the long edge. You should now have a triangle of folded paper, two of whose sides are more or less equal in length. On the side which has two folded edges, carefully pry apart and you should have a pocket. Place the now opened filter into a small sieve and pour the freshly brewed tea through that into a clean bowl to filter out all the tea leaves. Discard the paper.
Add the sugar and stir to dissolve as much as possible. If using a jug, pour into a bowl and add the dried fruits. Cover and allow to stand for at least 8-12 hours, overnight if possible, for the fruit to absorb most of the liquid. You can leave the mixture to stand in a cool place or refrigerator for 2-3 days for extra flavour. If refrigerated, allow to return to room temperature before continuing.
Grease and line a 1lb loaf tin or 7 inch cake tin. Pre-heat oven to 160°C, 320°F or Gas Mark 2.
Beat the egg and mix into the fruit mixture together with any remaining liquid. Add flour and salt (if used) and mix well. Pour mixture into prepared tin and bake for approximately 1 to 1 1/2 hours or until a skewer inserted into the centre comes out clean. Do not open the oven until at least 45 minutes has passed. If there is a chance that it may burn, cover with foil or brown paper for the remaining baking time.
Cool on a rack for about 15-20 minutes and then remove from tin. Allow to cool completely and remove lining paper. Slice to serve, spread with butter if desired before slicing. If using a round tin and you wish to butter the loaf, cut across the cake so that you have two rounds and spread one round liberally with softened butter. Place the two rounds back together and cut into wedges to serve.
Delicious as a morning or mid-afternoon snack; not exactly diet-friendly if served buttered.
ca. 20 min
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