“Tea is so infused in our way of life that we overlook its versatility. It’s subtle aromatics make it a joy to bake with…”
I do enjoy a cup of tea; morning, noon and night, don’t you?
It’s refreshing, soothes my soul and it’s my first choice drink. The only thing that I can think of to improve my daily brew, is a slice of Walnut Tea Loaf, bursting with fruit, spice and all things nice…
Pour cup of tea for yourself and one for the cake…ready, steady let’s bake!
Put the sugar and fruit into a glass bowl and add cold tea.
- 300g mixed dried fruit: apricots, sultanas, raisins or cranberries
- 50g walnuts, chopped
- 50g demerara sugar
- 50g dark brown soft sugar
- 150ml cold tea
- 225g self-raising flour
- 1 tsp cinnamon
- 1 large egg, beaten
The sugar will dissolve and the fruit will glisten…cover and leave overnight in the fridge.
The mixture will be quite thick, but it can easily be spread out in the loaf tin.
- Put the dried fruit, sugar and the cold tea into a bowl, stir and leave to stand overnight.
- Roughly chop the walnuts, add them to the fruit and stir well.
- Preheat the oven to 200ºC, grease a 1kg loaf tin and line it with parchment paper.
- Add the flour, cinnamon and egg to the fruit and mix thoroughly.
- Pour the mixture into the prepared tin and spread it out evenly.
- Bake for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Leave to cool in the tin for a few minutes, then turn out on to a wire rack to cool completely.
If the skewer is clean, the loaf is ready.
Walnut Tea Loaf is lovely with butter, jam and it can even be toasted.
Time to put the kettle on again,