Fill your house with the scent of seasonal baking with this delicious Cape Malay Chai infused fruit loaf with a Christmassy twist.
For the cake:
For the icing:
For the decoration:
In the recipe
Preheat the oven to 170°C (150°C fan). Grease and line a 900g loaf tin.
Put the steeped Dragonfly Cape Malay Chai 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 10 minutes 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 approximately 45 minutes, or until a skewer comes out clean.
Whilst baking, make the icing by placing the chocolate into a glass bowl and set over the top of a saucepan of simmering water. Stir occasionally until melted and smooth. Ensure the water does not touch the bottom of the bowl.
Remove from the heat and stir to cool slightly before adding the cream; mix well to combine. Set aside to cool completely.
Cool the cake on a wire rack for 10 minutes, then remove from the tin and cool fully.
Evenly pour the icing over the the cake creating a drip effect on the sides. Decorate with orange peel, star anise and rosemary sprigs.
Serve with a mug of Dragonfly Cape Malay Chai tea and enjoy!
