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:
  1. Combine all fruits in a bowl and pour over the hot black tea

  2. Cover and leave in a cook place overnight to allow the fruits to absorb the tea

  3. Preheat the oven to 190ºC bake (180ºC fan), and line a 1 litre loaf tin with baking paper

  4. 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

  5. Scrape the cake mix into the prepared loaf tin and place in the oven for 50-55 minutes, until a skewer comes out clean

  6. Remove from the oven and set aside for 10 minutes before inverting onto a cake rack to cool

  7. 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

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