Tea Loaf

This is a recipe from Ruby Tandoh’s Baking with Tea in The Guardian. Below, I altered it slightly by adding some stem ginger to the dried fruit, replacing the orange zest with lime zest and the nutmeg and ground ginger with cardamon and grated fresh ginger respectively.

IMG_5552275g mixed dried fruit
300ml strong black tea, preferably Earl Grey
60g soft dark brown sugar
zest of 1 lime
2 large eggs
275g plain flour
2½ tsp baking powder
1 tsp grated fresh ginger
½ tsp cinnamon
¼ tsp cardamon
¼ tsp salt

Grease and line a 900g loaf tin and preheat the oven to 170ºC

Put the dried fruit and tea together in a saucepan and bring just to the boil. Let it simmer for 1 minute then add the sugar and leave to cool slightly before stirring in the zest and eggs. In a separate bowl, combine the flour, baking powder, ginger, cinnamon, nutmeg and salt

Add the dry ingredients to the tea mixture and stir lightly until combined. Spoon into the loaf tin and bake for 50-55 minutes

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