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Goldenberry, ginger & pistachio tea bread
Tart, tangy goldenberries combined with ginger, pistachio nut kernals and a hint of tea. This will keep for days in an airtight container and is delicious toasted if you have any left over.
VegetarianLow in saturated fat
Serves12
CourseCake
Prepare30 mins
Cook55 mins
Total time1 hr 25 mins
Ingredients
1 Yorkshire Gold Tea Bag
3 tbsp clear wildflower honey
1/2 x 180g bag dried mango
1/2 x 90g bag Nature's Heart Raw Dried Goldenberries
50g whole American dried cranberries
50g Cooks' Ingredients Crystallised Stem Ginger
100g pack pistachio nut kernels
2 British Blacktail Large Free Range Eggs, lightly beaten
225g self-raising flour
seeds of 8 cardamom pods, lightly crushed
½ tsp ground ginger
Method
In a measuring jug, make 250ml medium-strength black tea using the tea bag and 250ml boiling water. Remove the bag and stir in 2 tbsp honey. Cut the mango and goldenberries into small pieces and put them in a medium bowl with the cranberries. Add the hot tea and set aside to soak while you prepare the rest.
Preheat the oven to 150°C, gas mark 2. Grease and line a nonstick 1kg loaf tin with baking parchment.
Cut the stem ginger cubes into 3 or 4 pieces and drop into a second, large bowl. Roughly chop the pistachios and add those, along with the beaten eggs, flour, cardamom and ground ginger. Mix. Add the tea-soaked fruit and stir to combine. Spoon the mixture into the loaf tin.
Bake for 55 minutes. Mix the remaining 1 tbsp honey with a dash of water from a freshly boiled kettle and brush over the top of the cooked loaf. Cool, then remove from the tin. Delicious drizzled with a little extra honey.
