This is a squidgy, fruity, tea cake infused with exotic spices. It’s a two step recipe - once the fruit has been soaked it’s a really quick and easy recipe to follow.
Great sliced with a nice cuppa, we love it with lashings of salted butter and a slice of strong cheddar.
5 tea bags black tea
1 tsp ground cardamom
1 tsp ground fennel
1 tsp ground cinnamon
1 tsp ground ginger
250g mixture dried fruit
Juice 1 orange (about 75ml)
zest 1 orange
100g Demerara sugar
225g self-raising flour, sieved
3 tbsp Demerara sugar
1 tbsp ground fennel
Place the water and tea bags into a pan, bring to the boil, add the cardamom, cinnamon and fennel, simmer for 5 minutes. Take off the heat; add the dried fruits, orange juice and zest. Cover and leave overnight.
Preheat oven to 180ºC/Fan 160ºC /Gas mark 4
Grease and line a 2lb loaf tin with baking parchment.
Cream the butter and sugar, add the egg, and fold the sieved flour into the mixture. Carefully fold in the fruit mixture. Spoon the mixture into the tin, then smooth the surface.
Mix the fennel with the Demerara sugar and sprinkle in an even layer over the cake mixture.
Bake for 1 hour 20 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then turn out, cut into slices and serve.
Watch, Like and Share: Girls On Film:- Check out our recipe for Durban street food Bunny Chow https://youtu.be/l9r_cg4ySTE (No animals were harmed in the making of this video!) and for handy hints and masterclasses https://www.youtube.com/curryoncooking.
Recipe supplied by The Spices Sisters - www.curryoncooking.com.