After a large break from blogging I thought baking would be a good place to get back into it!
A friend at work gave me some Yogi-tea teabags in a sweet chilli flavour. I love my teas and also trying out any new hot drinks like this because I am an old soul & tea fanatic (my euphemism for not being life and soul of the party!) but I’m fine with that. My fav thing is to be curled up with a book or my cross stitching, I digress…
So anyway this gave me a lightbulb to make a tea loaf, one of my staple bakes that I haven’t made in an AGE. The tea contains cacao shells, liquorice, fennel, chilli and other spices. I thought this would be a perfect opportunity to do a twist on a classic tea loaf. From the cacao flavourings and seeing there was a handful of dark choc chips in my cupboard I decided to sub some of the weight of the dried fruit for chocolate and to add some extra cinnamon and orange zest into the orange sponge.
I’m happy with the outcome, this is a lot lighter tasting than a traditional tea loaf, the chocolate and spice is a nice a subtle addition. A giant slab serves as a good breakfast anyway🙂 dried fruit is one of your five a day right?
- 240g mixture of dried raisins, sultanas and glacé cherries (about 80g of each fruit)
- Zest of an orange
- 225ml of hot tea (I used a sweet chilli flavour)
- 50g butter or margarine
- 100g light brown sugar
- 1 egg
- 225g self-raising flour
- 1 tsp cinnamon
- 4 tbsp Demerara sugar
- Place the dried fruit in a bowl and pour in over the hot tea, stir slightly to cover evenly. Leave overnight ideally or at least a few hours.
- Preheat oven to 180c/160c fan/gas mark 4. Grease and line a 2lb loaf tin. Cream together the butter and sugar, add the egg and beat further adding a tbsp of the flour mixture weighed out if the butter/egg/sugar mix begins to curdle.
- Add the zest to the butter/egg/sugar and beat in the flour and cinnamon. Stir the fruit mixture in too. Add the dark choc chips and fold in gently.
- Spoon into the tin and spread the mix evenly. Sprinkle the Demerara sugar over the top.
- Bake for an hour and test with a skewer to make sure it comes out clean.