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Morrocan Spiced Tea Loaf
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Morrocan Spiced Tea Loaf

Course Cake
Keyword cake, fruit cake

Ingredients

  • 150 g raisins or mix of currants and raisins
  • 75 g dried prunes finely chopped
  • 75 g dried apricots finely chopped
  • 75 g dried figs finely chopped
  • 250 ml hot black tea I used The Karma Tea Co Assam
  • 225 g self-raising flour
  • 2 tsp ras-el-hanout
  • 1/4 tsp salt
  • 150 g soft light brown sugar
  • 1 egg lightly beaten
  • Milk
  • Butter for serving optional

Instructions

  • Put the dried fruit in a bowl and cover with the hot tea. Leave overnight so the fruits become plump and juicy
  • Preheat the oven to 190C/180C fan. Line and grease a 1lb loaf tin with baking parchment.
  • Sift the flour, ras-el-hanout, and salt together in a large bowl and add in the sugar. Add the fruit mixture including the remaining liquid and the egg. Stir it all together. The batter should be a dropping consistency. If the batter is too thick then add a little milk to loosen.
  • Scrape the cake mixture into the prepared loaf tin and bake in the oven for 50-55 minutes or until a skewer or knife inserted comes out clean. Remove from the oven and set aside for 10 minutes to cool. Turn out onto a wire rack to cool completely.
  • Slice and spread thickly with butter to serve. Perfect with a cup of tea. The cake will keep for up to three days after which it’s good toasted.