Carina in print – Daily record
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 use from the Christmas pudding or cake recipe, this is an easy fix.
175g dark brown sugar
150ml green tea
1 lemon, grated zest of
1 teaspoon allspice
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 a spoonful 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, 30 minutes until cooked.
4. I always cover the cake half way through with a sheet of baking paper to stop it getting too dark.