Sonntag, 11. November 2018

fruity tea loaf ☕️✨🍂

Am I ever not missing the UK? Maybe when I’m actually in the UK. But since this isn’t the case at the moment, I am baking something that reminds me of our time in Lancaster a few weeks ago. We stayed at a dreamy little one-room-cottage that was attached to out host’s main house and amidst their beautiful English countryside style garden. As a little welcome gesture our host had put out a few slices of fruity ginger tea cake for us (plus tea of course and a pint of milk – btw: we always feel bad when we don’t end up using the milk because we get oat/soy milk instead, sorry.) Anyway, this tea cake. It was so good.


Being my usual awkward self I didn’t ask for the recipe* and instead started a little googling adventure to find out a) what the cake thing actually was and b) how to make it. *I never know if asking for recipes is making people feel uncomfortable. Maybe they actually don’t want to share it and are too polite to say no?! Anyhow.
But Google didn’t disappoint and so I found three different recipes that I liked the sound of, merged them into one and made it vegan – you’re welcome.


The whole endeavor is fairly easy and quick, but there’s something you need to prepare at least four hours in advance. I’m telling you this now, because when I started my little “tea cake test series”, one of the recipes only let me know half way through weighing and preparing all the ingredients that “xyz needs to soak for at least 4 hours now“ … well, thanks.
 So:

# 1 Brew 300ml of a strong (black) tea of your choice. I went for Yorkshire #notspon because #favourite. Chop the dried dates and dice the ginger finely.

# 2 Mix ginger, dates and raisins in a small bowl and pour the (now tepid) tea over the mixture. Cover the bowl with a kitchen towel and ”allow to soak for at least 4 hours“ y’all. You can even do this the night before, it adds to the taste. 👌






In the meantime …

# 3 weigh all your other dry ingredients – you can mix flour, baking soda + spices – and prepare your egg-substitute. I always use 1 tbsp of soy flour and mix it with 2 tbsp of water which equals one egg. You can do a lot more things in the meantime. Such as read a book, do some dancing, hoover your bedroom or (and this is of significance)

# 4 grease your baking tin. I also dusted it with some ground hazelnut to make absolutely sure that the loaf’ll come out easily after baking.




Now, preheat your oven to 150°C. Your fruit/tea mixture should look nothing short of disgusting after letting it sit for four hours. If it does, it’s just perfect.

# 5 I then gradually added the sugar and lastly mixed in the flour/baking soda/spices, put everything in the baking tin and

# 6 baked it for ~1 hr 10 min at 150°C.



Take it out of the oven and let it cool on a wire rack. Now, here’s the thing with this tea loaf: It doesn’t taste as good as it can when it’s fresh out of the oven. Bummer, I know. I wrapped mine in kitchen foil and only cut it the next day. You don’t have to wait that long, just saying. The cake also keeps a while, when thoroughly wrapped, so you don’t have to eat it all in a few days. You can, of course. Go right ahead. Enjoy. (But maybe add some (plant based) butter + jam first. K, bye.) 🍓

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