TEA LOAF RECIPES
TEA LOAF RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Enjoy a classic, fruity cake, packed full of plump tea-infused sultanas and raisins. Slice it into thick wedges and spread with salted butter for a satisfying treat
Provided by Esther Clark
Categories Afternoon tea
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 10
Number Of Ingredients 8
Steps:
- Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
- Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
- Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.
Nutrition Facts : Calories 279 calories, FatContent 1 grams fat, SaturatedFatContent 0.4 grams saturated fat, CarbohydrateContent 61 grams carbohydrates, SugarContent 42 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.31 milligram of sodium
SUPER-EASY TEA LOAF | BBC GOOD FOOD
Four basic ingredients make this the easiest bakes in my repertoire. There's no fat in it, and it's super-thrifty using store cupboard ingredients. A bake sale staple.
Provided by ScarlettKitsune
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield Makes 12 slices approx.
Steps:
- Put the dried fruit and tea in a bowl and leave to soak for a few hours. I usually do this the night before or in the morning before work.
- Pre-heat the oven to 150°C, or 180°C if your are not using a fan assisted oven.
- Add the sugar and flour to the tea and fruit mix, and the ground ginger if you choose to include it. Stir well until thoroughly combined.
- Scoop the mixture into a greased 2lb loaf tin and bake for 45 minutes to an hour.
- If you prick the cake with a cocktail stick and it comes out clean, it is ready. Leave the loaf to cool in the tin for at least 20 minutes. After that, run a knife along the outer edge of the loaf to loosen it and tip it onto a cooling rack.
More about "tea loaf recipes"
EARL GREY YOGURT CAKE RECIPE - BON APPéTIT
A tea cake that's true to its name, this loaf harnesses the power of citrusy Earl Grey tea for its distinct flavor. Lemon poppyseed can't hold a candle. Because high quality loose-leaf tea is often much more fragrant and flavorful than tea bags, you won’t need as much of it. If you’re using tea bags, just snip them open and measure out the tea inside.
From bonappetit.com
Reviews 4.7
From bonappetit.com
Reviews 4.7
- Let cool 15 minutes in pan, then run a butter knife or offset spatula between the cake and pan to release. Lift it out using parchment overhang and transfer to a wire rack. Serve warm or room temperature (or even better, toast slices and slather them with butter!).
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EARL GREY TEA BREAD RECIPE - BBC FOOD
Dried fruit is plumped up by being soaked overnight in Earl Grey tea. After that it’s a quick stir-together job and a couple of hours later, voila, the perfect tea loaf.
Equipment: You will need a 900g/2lb loaf tin.
From bbc.co.uk
Reviews 4.5
Cuisine British
From bbc.co.uk
Reviews 4.5
Cuisine British
- Turn out the cake and remove the paper. To serve, cut into fairly thick slices and spread with butter to serve.
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DARK RYE LOAF | BREAD | RECIPES | DOVES FARM
The black treacle in this recipe helps to develop the characteristic dark crust on this wholemeal loaf. As rye bread can tend towards stickiness, this dark rye dough is kneaded less than other types of bread.
From dovesfarm.co.uk
Reviews 4.9
From dovesfarm.co.uk
Reviews 4.9
- Measure the black treacle into a jug or bowl, add 100ml hot water and stir until dissolved. Add 300ml cold water and stir to combine. Put the flours, yeast, sugar and salt into a mixing bowl and blend them together. Stir in the prepared water, and when everything looks craggy and lumpy, stir in the oil. Using your hands, gather everything together into a smooth, soft, doughy mass. Do not knead. Invert a large mixing bowl over the dough bowl or cover with a clean tea towel and leave it in a warm place for the dough to double in size, which will take about an hour. Rub some oil around the inside of a 1kg/2lb bread tin. Knead the dough for 50 presses then shape it and put it into the prepared tin. Invert the large mixing bowl over the tin and leave to rise in a warm place for 45 minutes. Pre-heat the oven 20 minutes before you plan to bake. Remove the bowl and bake for 40–45 minutes. You will know it’s done when the bottom sounds hollow when tapped. Leave to cool on a wire rack.
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DARK RYE LOAF | BREAD | RECIPES | DOVES FARM
The black treacle in this recipe helps to develop the characteristic dark crust on this wholemeal loaf. As rye bread can tend towards stickiness, this dark rye dough is kneaded less than other types of bread.
From dovesfarm.co.uk
Reviews 4.9
From dovesfarm.co.uk
Reviews 4.9
- Measure the black treacle into a jug or bowl, add 100ml hot water and stir until dissolved. Add 300ml cold water and stir to combine. Put the flours, yeast, sugar and salt into a mixing bowl and blend them together. Stir in the prepared water, and when everything looks craggy and lumpy, stir in the oil. Using your hands, gather everything together into a smooth, soft, doughy mass. Do not knead. Invert a large mixing bowl over the dough bowl or cover with a clean tea towel and leave it in a warm place for the dough to double in size, which will take about an hour. Rub some oil around the inside of a 1kg/2lb bread tin. Knead the dough for 50 presses then shape it and put it into the prepared tin. Invert the large mixing bowl over the tin and leave to rise in a warm place for 45 minutes. Pre-heat the oven 20 minutes before you plan to bake. Remove the bowl and bake for 40–45 minutes. You will know it’s done when the bottom sounds hollow when tapped. Leave to cool on a wire rack.
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EASY LEMON LOAF RECIPE - BETTYCROCKER.COM
Reintroducing our easy lemon loaf! We heard your feedback on our 3-Ingredient Lemon Loaf, so we took it back to our test kitchens. With a couple of added ingredients, this lemon loaf cake is one that everyone can agree on.
From bettycrocker.com
Reviews 4
Total Time 2 hours 0 minutes
Calories 90.9 per serving
From bettycrocker.com
Reviews 4
Total Time 2 hours 0 minutes
Calories 90.9 per serving
- Bake 40 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan on cooling rack 10 minutes; run metal spatula around edge of loaf to loosen. Remove from pan to cooling rack. Cool completely, about 1 hour.
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Five finger sandwiches are traditionally served for afternoon tea in England: ham and mustard, cucumber, egg and cress, smoked salmon and coronation chicken. Here are the recipes.
From teawithmum.com
Reviews 5
Category Afternoon tea
Cuisine English
Calories 498.73 kcal per serving
From teawithmum.com
Reviews 5
Category Afternoon tea
Cuisine English
Calories 498.73 kcal per serving
- Coronation chickent finger sandwiches
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GLUTEN FREE CARROT CAKE RECIPE | JAMIE OLIVER RECIPES
Deliciously spiced gluten-free carrot cake – perfect with a nice cup of tea
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 389 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 389 calories per serving
- Preheat the oven to 190ºC/375ºF/gas 5. Grease a springform cake tin (roughly 20cm) with butter, line the base with greaseproof paper, then dust the sides with gluten-free flour.
- Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine. Sieve in the flour and spices, then fold through. Peel and grate the apple (core and all) and carrots, then stir into the mixture along with the orange zest and juice and sultanas. Roughly chop and add the walnuts, if using.
- Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.
- Meanwhile, make the icing. Beat the butter, icing sugar and most of the orange zest until pale and smooth, then stir in the cream cheese until just combined.
- Once cooled, decorate the cake with the icing. Lightly crush the walnuts in a pestle and mortar and sprinkle on top. Finish with a grating of orange zest, then serve.
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From foodnetwork.com
Reviews 4.6
Total Time 30 minutes
Category appetizer
Reviews 4.6
Total Time 30 minutes
Category appetizer
- Lay out 8 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 4 of the slices. Top with the other 4 slices of bread, butter side down. Place the sandwiches on a baking sheet and wrap with plastic. Refrigerate until the butter is very cold. Place the sandwiches on a cutting board. With a very sharp knife, cut off the crusts, cut each large sandwich in half crosswise, and then cut each half diagonally twice to make a total of 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled.
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SCOTTISH TEA BREAD (FRUIT LOAF) - CHRISTINA'S CUCINA
Feb 26, 2017 · This Scottish tea bread, or fruit loaf, or Bara Brith recipe, is for a bread which one would have with a cup of tea. However, this is even made using tea! So put the kettle on and make an extra strong pot of tea…
From christinascucina.com
From christinascucina.com
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PAUL HOLLYWOOD'S CRUSTY COB LOAF | BAKING RECIPES - GOODTOKNOW
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OLD-FASHIONED SANDWICH LOAF | NIGELLA'S RECIPES | NIGELLA ...
Store in airtight container or wrapped in clean tea towel in cool place for 4-5 days. FREEZE: Freeze loaf or slices in freezer bags, removing as much air as possible, for up to 3 months. Defrost at room temperature. Layer slices with baking parchment or food wrap if using …
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