Description
Revel in jamie oliver’s tea loaf, a comforting British classic that blends sweet dried fruits with robust black tea. This simple yet delightful cake offers a delicious slice of traditional flavor you’ll surely enjoy.
Ingredients
Scale
- 150 g (¾ cup) sultanas
- 150 g (¾ cup) raisins
- 250 g (2 cups + 1 tbsp) plain (all-purpose) flour
- 200 g (1 cup + 2 tbsps) soft light brown sugar
- 2 tsps baking powder
- 1 tsp mixed spice
- 300 ml (1 ¼ cups) freshly made tea (using 2 tea bags)
- 2 tbsps unsalted butter, melted
- 2 large eggs
Instructions
- Tea Infusion: Submerge sultanas and raisins in hot tea, allowing them to marinate overnight for deep, rich flavor integration.
- Preparation: Heat oven to 170°C (325°F). Line a 2-pound loaf tin with baking parchment, covering all interior surfaces comprehensively.
- Dry Ingredient Fusion: Blend plain flour, baking powder, soft light brown sugar, and mixed spice in a large mixing bowl until uniformly distributed, creating a fragrant dry mixture.
- Wet Ingredient Incorporation: Melt butter and whisk with eggs, then introduce this liquid blend into the dry ingredient mixture, combining with the tea-soaked fruit and its residual liquid.
- Batter Formation: Fold ingredients gently but thoroughly, ensuring a consistent texture without overmixing, which could compromise the loaf’s delicate structure.
- Baking Process: Pour batter into prepared tin, smoothing the surface for even cooking. Bake in preheated oven for 60-75 minutes, covering with aluminum foil if the top browns too quickly.
- Cooling and Serving: Once baked, let the loaf rest in the tin for 10 minutes to stabilize, then transfer to a wire rack. Allow complete cooling before slicing and enjoying this aromatic tea loaf.
Notes
- Soak Strategically: Allow dried fruits to steep in hot tea overnight for deep, rich flavor infusion and optimal moisture absorption.
- Prevent Burning Brilliance: Cover loaf with aluminum foil if the top browns too quickly during baking to maintain perfect golden color.
- Mix Mindfully: Fold ingredients gently to maintain a tender crumb, avoiding overmixing which can create a tough, dense texture.
- Cooling Crucial: Let the loaf rest in the tin for 10 minutes after baking, then transfer to a wire rack to prevent soggy bottoms and ensure structural integrity.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Snacks, Desserts, Drinks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg