Friday, July 20, 2012
sultana and coconut tea bread
I got this recipe from my friend Amelia. I had most of a bag of sultanas I wanted to use up and as tempting as it was to put them in a jar and macerate them in whisky (!), I saw this lovely cake (or tea bread as it might be called) and couldn't resist!
It's a lovely simple recipe that you can add pretty much any extra ingredients you like to - in this case I added coconut - and you could use different tea bags (chai maybe?). I love the traditional, myrrh-like depths of Earl Grey myself.
And, as with all the things I like to bake, it freezes brilliantly.
Sultana and coconut tea bread
Based on Amelia's recipe at Weddings, Babies, Everything
Makes 1 large loaf
2 cups strong cold black tea (about 3 teabags should do it)
2 cups sultanas
2 cups self raising flour
1/2 cup coconut
2 eggs, beaten
Mix the tea and sultanas together in a bowl or large jug and allow to steep for 2-3 hours, or overnight is even better.
Add the flour, coconut and beaten eggs. Pour into a greased and lined loaf tin. Bake in a preheated 200 C oven for 45 minutes or until browned on top and a skewer comes out clean.
Serve unadorned, or with butter or cream cheese, and a cup of tea :)