Rich and fruity tea loaf

This is such a satisfying and relatively easy to bake tea loaf. The secret to success with this family favourite is to make a really strong tea. We’re using  Cleanse (the Quinteassential twist on a classic chai) and  Signature Breakfast to get just the right balance of spice and black tea strength. As with all baking recipes, follow the method precisely by using scales and proper measuring spoons. This recipe was tested in a fan assisted oven, which is always best for baking cakes. For non-fan ovens, increase the temperature by about 10%.

 

Ingredients

• 2 Cleanse teabags

• 2 Signature Breakfast teabags

• 50g sultanas

• 50g raisins

• 20g currants

• 8 dark glacé cherries, halved

• 125g butter

• 125g light brown sugar

• 250g self raising flour

• 1 tsp bicarbonate of soda

• ½ tsp mixed spice

• ½ tsp salt

To decorate:

• whole blanched almonds

• halved dark glacé cherries

• 2 tbsp apricot jam

 

Equipment

• 1 x 1.1 kg loaf tin (2 lb)

• baking parchment

• sieve

• mixing bowl

• spatula

• pastry brush

 

Method

• Grease and bottom line the loaf tin.

• Make a strong flavoured tea by placing the teabags into a saucepan and pour 280 ml of just boiled water over.  Cover the saucepan with a lid and allow the tea to steep for 10 minutes.  

• Give the teabags a good squeeze and remove from the saucepan.  Add the dried fruit, butter and light brown sugar to the strong tea.  Place the pan over a medium heat, stirring continuously until the butter has melted, the sugar has dissolved and the liquid starts to simmer.  Maintain this gentle simmer for 4 minutes, then set the pan aside and allow to cool for about 30 minutes.

• In the meantime, pre-heat the oven to 175°C (fan assisted) and sift all the dry ingredients together into a large mixing bowl.

• Thoroughly mix the wet and dry ingredients together and pour into the prepared loaf tin.  Decorate the surface of the loaf with some whole blanched almonds and halved glacé cherries.  Bake for around 45 minutes before checking whether a skewer inserted into the centre comes out clean.  If the loaf hasn’t baked all the way through, return to the oven for a further 10 - 15 minutes before checking again.

• Leave the loaf to rest in the tin for 10 minutes before turning out onto a wire cooling rack.  Place the apricot jam into a saucepan and add a splash of water.  Stir over a medium heat until softened and strain through a sieve.  Brush the strained jam over the loaf while it is still warm.

• Once cooled, store in an airtight container and use a serrated knife to slice.  Spread with a generous amount of lightly salted butter and serve with your favourite Quinteassential tea.

 

"FOR A TWIST ON THIS RECIPE, REPLACE THE SELECTED TEAS WITH IMPERIAL EARL GREY AND ADD THE FINELY GRATED ZEST OF AN ORANGE IN STEAD OF THE MIXED SPICE"