Tealoaf
Print Recipe
Perfect on its own, as part of a nutritious packed lunch or with a wedge of creamy blue cheese. Like most baking it freezes well so I double this recipe, make slabs in large Swiss roll tins and cut in fingers. You can bake in a loaf tin if you prefer but cook for longer.
Servings
1 tray
Servings
1 tray
Tealoaf
Print Recipe
Perfect on its own, as part of a nutritious packed lunch or with a wedge of creamy blue cheese. Like most baking it freezes well so I double this recipe, make slabs in large Swiss roll tins and cut in fingers. You can bake in a loaf tin if you prefer but cook for longer.
Servings
1 tray
Servings
1 tray
Instructions
  1. Prepare a pot of tea and pour over a bowl of dried fruit. Infuse overnight if possible.
  2. Line a baking tray and pre heat oven to 170 C.
  3. Beat butter and sugar then gradually add remaining ingredients apart from fruit.
  4. When cake mix is glossy and a dropping consistency, fold in drained fruit. Add a little of tea if necessary so the mix is a good ‘dropping consistency.’
  5. Spoon into lined cake tin and scatter with almonds. Bake for half an hour and test cake with a metal skewer. The skewer should come out clean, not sticky and cake should be well risen and set.
Recipe Notes

recipe, photo & styling: wendy barrie

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