Darjeeling Cranberry, Ginger and Orange Tea Loaf (Fat-Free)

Recipe by French Tart
READY IN: 13hrs 50mins
SERVES: 6-12
YIELD: 12 slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • NIGHT BEFORE BAKING:
  • Place all of the dried fruit, including the orange zest and ginger, with the sugar into a large mixing bowl, and pour over the hot tea, give it a good stir - cover with a clean tea towel and leave to steep overnight.
  • BAKING THE TEA LOAF:
  • Pre-heat oven to 160C/325F/Gas Mark 3 and grease and line a 2 lb (1 kg) loaf tin.
  • Add the beaten egg to the fruit mixture and mix well, then add the ground ginger.
  • Gradually add the flour and stir the mixture well, ensuring there are no lumps of flour remaining.
  • Pour the mixture into the prepared loaf tin and bake for 1 and 1/2 to 1 and 3/4 hours, or until the loaf is firm and a skewer comes out clean when testing.
  • If the loaf appears to be browning too quickly, place on the bottom shelf and cover with a sheet of baking paper.
  • Allow the loaf to cool slightly, and gently remove to a wire cooling rack.
  • Store in an airtight tin for up to 1 week, or freeze slices of the tea loaf with greaseproof paper in between each slice.
  • This is wonderful when buttered or toasted!
  • NB: You must use HOT tea!
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