Indian Spice Chai Tea Loaf
A Dragonfly take on a traditional tea cake – we’ve steeped the fruit in our Indian Spice Chai tea for a fuller, spiced flavour. This is quite bread-like in taste so it works best thickly sliced and spread generously with butter – accompanied by a mug of Indian Spice Chai tea of course!
Preheat oven to 170C/335F/Gas 3½. Grease and line a 900g/2lb loaf tin.
Put the steeped tea and the dried fruit in a saucepan and bring just to the boil. Then simmer for 1 minute before adding the sugar and treacle. Remove from the heat and leave to cool for 10mins before stirring in the orange zest and eggs.
In a separate bowl, combine the baking powder, flour, nutmeg, ginger and salt.
Add the dry ingredients to the tea mixture and stir gently to combine. Spoon the mix into the loaf tin and bake for approx. 45 minutes, or until a skewer comes out clean.