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Carina in print – Daily record

Carina in print - Daily record | Contini

Green Tea Fruit Loaf (Dairy Free) by Carina Contini for Daly Record. In print Monday 28th January 2019

Fresh baking is always a welcome home and when you have leftover fruits to usefrom the Christmas pudding or cake recipe, this is an easy fix.

225g sultanas
100g raisins
100g currants
175g dark brown sugar
150ml green tea
1 lemon, grated zest of
1 teaspoon allspice
1 egg
225g self-raising flour

1. Soak the dried fruit in the hot tea over night with the zest.
2. Beat the egg until light and fluffy and then add a spoonful of flour and aspoonful of fruit until all the mixture is incorporated add the all spice.
3. Transfer to a 1kg lined loaf tin. Bake at gas mark 3/170°C for 1 hour, 30minutes until cooked.
4. I always cover the cake half way through with a sheet of baking paper to stopit getting too dark.

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