Sticky peach tea loaf

Sticky peach tea loaf

By
From
How to Cook Cakes
Serves
8-10
Photographer
Peter Cassidy

The tea loaf can be eaten at room temperature on the day of baking, or stored for several days, well wrapped in greaseproof paper and foil in an airtight tin, without the peach glaze. Glaze the tea loaf on the day, allowing a little time for the jam to set before serving. It is a dense, fruity loaf that is delicious by itself, or buttered and served with peach or apricot compote. You will need a 900g–1kg loaf tin.

Ingredients

Quantity Ingredient
oil, to grease
200g dried peaches
75ml peach juice or nectar, (or freshly squeezed orange juice if you can't find peach)
2 tablespoons water
85g skinned hazelnuts
2 eggs
110g plain flour
110g wholemeal spelt flour
pinch salt
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
pinch freshly grated nutmeg
110g unsalted butter, softened
110g soft light brown sugar
4 tablespoons buttermilk or natural yoghurt
1-2 tablespoons water or milk

For the glaze

Quantity Ingredient
4 tablespoons peach jam
1/2 lemon, finely grated zest and juiced

Method

  1. Heat the oven to 180°C. Oil the loaf tin, then line the base and short sides with a piece of greaseproof paper that extends over the sides.
  2. Chop the dried peaches into small pieces and put in a small pan with the peach juice and water. Bring to the boil over a medium heat, then reduce the heat and simmer gently for 2–3 minutes until tender and all of the liquid has been absorbed. Set aside to cool.
  3. Spread the hazelnuts out on a baking sheet and toast in the oven for 10–15 minutes until lightly browned. Tip onto a plate and leave to cool, then roughly chop. Break the eggs into a small bowl and, using a fork, beat lightly to break them up.
  4. Sift both flours, the salt, baking powder and spices together into a large bowl. Add the butter, sugar, beaten eggs and buttermilk and, using an electric whisk, beat together for about 1 minute, or until well blended. Stir the soaked peaches and chopped hazelnuts into the mixture, which should be a soft dropping consistency. If it is too stiff, add the water or milk to loosen it slightly.
  5. Pile the mixture into the prepared loaf tin and level the top with the back of the spoon. Bake in the middle of the oven for 1–1¼ hours, or until well risen and golden, and a skewer inserted into the centre comes out clean, or with only a few moist crumbs clinging to it.
  6. Remove from the oven and allow the cake to cool in the tin for 5–10 minutes before turning it out onto a wire rack. Remove the greaseproof paper and leave to cool.
  7. To make the glaze, heat the peach jam, lemon zest and juice in a small pan over a low heat until just bubbling, then sieve into a bowl. Brush the top and sides of the tea loaf generously with the peach glaze and allow to set for 15–20 minutes before serving.
Tags:
cakes
baking
Leiths
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