A Dragonfly take on a traditional tea cake – we’ve steeped the fruit in our Cape Malay Chai tea for a fuller, spiced flavour. This tea loaf works best thickly sliced and spread generously with butter – accompanied by a mug of Indian Spice Chai tea of course!
In the recipe
Preheat oven to 170°C and grease and line a 900g loaf tin.
Steep the Dragonfly Cape Malay Chai teabags for 5 minutes in 300ml boiled water.
Remove the teabags and add the tea and 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.
