Delicious Moroccan Spiced Tea Loaf
Photo by William Meppen
This recipe has been adapted from Julie Duff's Cakes from Around the World
Using Alexandra’s Ras el Hanout
Ingredients:
75g currants
75g raisins
75g dried figs, diced into small chunks
75g dried apricots, diced into small chunks
75g prunes, diced into small chunks
250mL hot black tea
225g self-raising flour
2 tsp Alexandra's Ras el Hanout
1/4 tsp salt
150g soft, light brown sugar
1 egg, lightly beaten
Milk
Butter for serving
Method:
Combine all fruits in a bowl and pour over the hot black tea
Cover and leave in a cook place overnight to allow the fruits to absorb the tea
Preheat the oven to 190ºC bake (180ºC fan), and line a 1 litre loaf tin with baking paper
Sift the flour, Ras el Hanout and salt together in a large bowl, then add the brown sugar. Add the fruit mixture (including the liquid) and the egg, stirring until combined. The batter should be a dropping consistency - if it's too thick, add a little milk
Scrape the cake mix into the prepared loaf tin and place in the oven for 50-55 minutes, until a skewer comes out clean
Remove from the oven and set aside for 10 minutes before inverting onto a cake rack to cool
Slice and spread thickly with butter to serve. The loaf will keep for up to three days, after which slices can be toasted.
Serves 6-8
Recipe adapted from Julie Duff's Cakes from Around the World book - retrieved from the Sydney Morning Herald https://www.smh.com.au/lifestyle/helen-gohs-moroccan-spiced-tea-loaf-20180628-h11zqx.html