Exact quantities, then the method.
This is the bake the Cherry Bakewell brew was made for. Soak dried fruit and chopped glace cherries in a strong pot of it overnight, stir in a little almond extract, and finish with flaked almonds on top. Baked, it tastes like a slice of Bakewell tart without the pastry, and carries no added fat.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Cherry Bakewell Tea Loaf recipe. Canonical: https://teas.co.uk/recipes/black-tea/cherry-bakewell-tea-loaf/
It makes one loaf, around ten slices. Soak it one evening, bake it the next, then eat it sliced and buttered.
You'll need
- 3 tea bags of Yorkshire Tea Cherry Bakewell Brew
- 300ml freshly boiled water (100C)
- 200g mixed dried fruit and 100g chopped glace cherries
- 250g self-raising flour
- 150g soft brown sugar
- 1 egg, beaten
- Half a teaspoon almond extract, plus flaked almonds to top
Method
- Brew strong: pour the boiled water over the bags, steep for 5 minutes, then lift them out. Pour the hot tea over the dried fruit, cherries and sugar, cover, and soak overnight.
- The next day, heat the oven to 160C fan and line a 900g loaf tin.
- Stir the beaten egg, flour and almond extract into the soaked fruit until just combined, then spoon into the tin and scatter with flaked almonds.
- Bake for 50 to 60 minutes, until a skewer comes out clean. Cool, then slice and butter.
- Scatter extra flaked almonds on top before baking for a crunchy, Bakewell-style finish.
The tea it is made with, and what to make next.
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Brewed with: Yorkshire Tea Cherry Bakewell Brew, 40 Tea Bags 112g
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