Fruit tea loaf

Fruit tea loaf

By
From
How to Cook Cakes
Serves
5-6
Makes
2
Photographer
Peter Cassidy

This is a dairy-free cake that contains no refined sugar. The dates need to be soaked overnight in order to plump up and give the cake its characteristic moist texture. You will need two 450–500g loaf tins.

Ingredients

Quantity Ingredient
225g pitted dried dates
290ml hot earl grey tea
85g plain flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
85g wholemeal flour
225g dried apples, chopped
170g dried cranberries or dried sour cherries
170g raisins
55g ground almonds
6 tablespoons apple juice

Method

  1. Roughly chop the dates and put in a heatproof bowl. Brew the tea, pour over the dates and leave to soak overnight.
  2. The following day, heat the oven to 170°C. Line the base and sides of the loaf tins with a strip of baking parchment.
  3. Sift the plain flour, baking powder and cinnamon into a large bowl. Add the wholemeal flour, dried apples, dried cranberries or cherries, raisins and ground almonds and stir well.
  4. Add the apple juice to the date mixture and stir into the dry ingredients. Mix until well combined.
  5. Divide the mixture between the tins and bake in the middle of the oven for 45 minutes, or until a skewer inserted into the centre comes out clean.
  6. Remove from the oven and leave the cakes in the tins for 10 minutes, then turn out and place on a wire rack. Leave to cool completely, peeling off the parchment when the cake is nearly cool.
Tags:
cakes
baking
Leiths
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