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Fruited apple and almond tea loaf
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200g mixed dried fruit
200ml strong, freshly made English breakfast tea, tea bag left in
30g salted butter, melted, plus extra to grease
175g self-raising flour, sifted
150g demerara sugar, plus 2 tsp for the top
1 tsp ground mixed spice
85g ground almonds
1 braeburn apple (about 150g), skin on, ½ grated, ½ cut into thin wedges
1 large egg, beaten
2 tbsp milk
1. Put the dried fruit and tea in a bowl. Cover and leave until plumped – about 4 hours, or ideally overnight. Grease a 900g loaf tin; line with baking parchment. Preheat the oven to 160˚C, gas mark 3. Drain the fruit over a bowl; reserve the tea and discard the tea bag. Put the flour in a large bowl; stir in the sugar, spice, almonds and a pinch of salt.
2. Add the melted butter, soaked fruit, grated apple, egg, milk and 2 tbsp reserved tea; stir into a thick batter. Spoon into the tin and level the top a little. Dip the apple wedges into the leftover tea, scatter over the cake and press in a little, then sprinkle over 2 tsp sugar.
3. Bake for 1 hour 30 minutes, covering with foil for the final 20 minutes if the top is browning too much. When ready, the cake will be risen and dark golden, and a skewer inserted into the middle will come out clean or with just a few damp crumbs. Cool in the tin for 30 minutes then lift out using the paper, and cool on a rack. Serve warm or cold, spread with butter, if liked.
This recipe first appeared in Waitrose & Partners Food, March 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in February 2019.
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