Donna Hay's Earl Grey Tea Cake
A lovely moist tea loaf, from the kitchens of Donna Hay. I found it in a Sunday newspaper magazine and it has become a family favourite. It is very simple to prepare. Can't comment on how long it keeps or whether it freezes well - never been able to keep one for long enough to find out!
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INGREDIENTS
Nutrition- 1cup chopped fresh dates
- 1teaspoon bicarbonate of soda
- 3⁄4cup brewed earl grey tea
- 2
- 1 1⁄4
- 3⁄4cup brown sugar
- 150
- 1teaspoon vanilla extract
- 4
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DIRECTIONS
- Preheat oven to 160°C.
- Place the dates, bicarbonate of soda and tea in a bowl and set aside for 10 minutes.
- Using a hand-held blender, blend the date mixture until smooth. Set aside.
- Place the apple, flour and sugar in a bowl and mix to combine.
- Add the butter, vanilla, eggs and date mixture and mix well to combine.
- Spoon into a lightly-greased 2.5 litre capacity (10 cup) loaf tin and bake for 45 -55 minutes, or until cooked when tested with a skewer.
- Allow to cool in tin for 10 minutes before turning out on to a wire tack to cool completely.
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