All The Spices Tea Loaf
I was reading a blog post written by Katie Lyon over on her superb website in which she talks about not sticking with the conventional. She encourages people to try out different foods, to try different blends and ingredients in their recipes. I applaud and completely advocate this. Indeed, it was Katie’s use of jaggery in one of her recipes on Great British Bake Off that inspired me to use it in this recipe for my take on the classic tea loaf. Hell, I even threw in a few walnuts just to add something a bit “out of the ordinary” and make it a Battling Baker recipe rather than just another tea loaf. Little tip, spread a wee bit of butter over a slice. Heaven.
All The Spices Tea Loaf
I was reading a blog post written by Katie Lyon over on her superb website in which she talks about not sticking with the conventional. She encourages people to try out different foods, to try different blends and ingredients in their recipes. I applaud and completely advocate this. Indeed, it was Katie’s use of jaggery in one of her recipes on Great British Bake Off that inspired me to use it in this recipe for my take on the classic tea loaf. Hell, I even threw in a few walnuts just to add something a bit “out of the ordinary” and make it a Battling Baker recipe rather than just another tea loaf. Little tip, spread a wee bit of butter over a slice. Heaven.
Open in Cookpad AppSteps
- 1
Pre-heat your oven to 180 C / Gas 4. Lightly grease a loaf tin.
- 2
Cover the sultanas with the hot tea. Leave to steep for at least 1 hour, preferably 2 to 3 hours.
- 3
In a large bowl sift in the flour. Add all the spices, grate in the jaggery and add the walnuts. Give all this a good stir so that it’s well combined.
- 4
Add the tea/sultana mix into the flour mixture and, using a spatula, fold it all in being careful not to over stir. Finally, add in the egg and fold that in so that it’s fully incorporated.
- 5
Pour the mixture into the loaf tin and spread evenly using your spatula. Pop it into until a skewer comes out clean when poked into the middle when done, about 1 hour.
- 6
Remove from the oven, let it stand for 10 minutes and then remove from the tin and let it cool on a wire rack.
- 7
Store in an air tight container for 3 to 4 days. I bet it won’t hang around that long though!
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