Fruity goodness in one freshly baked bread loaf. I used Earl grey tea but you can simply use any strong tea of your choice like chamomile or any black tea. Packed with dried mixed fruits, this tea loaf is absolutely guilt free. The recipe calls for no butter or oil and burst with fruity flavor. Soaking the dried fruits in the hot tea overnight, was well worth the effort as the fruits plumps up nicely the next morning.
This is a dense bread and it taste more like fruit cake. The pecan nuts adds a wonderful crunch to the loaf and i even crushed and sprinkle them on the top to add texture to the gorgeous bread. The Earl grey tea gives a beautiful citrusy notes of bergamot to the rich bread. It is advisable to wrap the cake with aluminium foil and store for at least 1 or 2 days to enhance the flavor but if you are impatient like me go ahead and slice a big slice and enjoy with a hot cup of tea.
Ingredients
250 g self raising flour,sifted
500 g mixed dried fruit
300 ml boiling water
3 black tea bags (or any strong tea)
125 g light brown sugar
1/2 tsp mixed spice
1 egg,beaten
1/4 cup pecan nuts
Methods
Preheat oven at 180'C or 350'F. Grease a 9'inch loaf tin and keep aside.
In a large bowl pour the boiling water over the tea bags and keep aside for 10 minutes to infuse. Discard the tea bags.
Soak the mixed fruits in the infused tea minimum overnight or at least 2-3 hours.
Add the flour,sugar,egg and spice into the tea soaked fruits mixture. Mix well to combine.
Spoon the mixture into the prepared loaf tin, arrange the pecan nuts on the top. Bake for 55 minutes or 1 hour.
Remove from oven and cool in the tin for 10 minutes. Invert to a wire rack to cool completely.
Slice and serve with a hot cuppa of tea
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