Cherry Bakewell Tea Loaf
A fruit loaf that tastes of Bakewell tart, with glace cherries soaked in Cherry Bakewell tea and almond through the crumb.
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.
Want the background, not just the brew?
Brewed with: Yorkshire Tea Cherry Bakewell Brew, 40 Tea Bags 112g
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