A luxurious combination of nutty and fruity tastes that brings the traditional tea cake firmly into the new healthy age of conscious eating. This filling, dense and nutritious Tea cake recipe not only satisfies that mid-morning hunger pang but will also help you loosen up and take it easy for the rest of the day.
Equipment
- Mixing Bowl
- Wooden Spoon or Spatula
- Small Loaf Tin
- Oven
Ingredients
- 250ml Rhubarb Fruit Tea (you could use any red fruit tea)
- 275g of Sultanas
- 150g Rice Flour
- 50g Ground Organic Almonds
- 2 tsp Baking Powder
- 1 Egg
- 150ml Almond Milk
Method
- Add the banana powder to the tea and soak the sultanas overnight or for at least two hours.
- Preheat the oven to 170c/325F/Gas3 and line a 900g loaf tin.
- Mix the flours, ground almonds and baking powder together in a large bowl.
- Add the fruit, egg and sugar and combine.
- Mix in the milk until you have a biscuit like mixture. The mixture won’t be a soft dropping consistency but don’t panic.
- Tip the ingredients into the loaf tin and press down.
- Cook in the middle of the oven for approximately an hour. You can use a skewer to check it’s cooked. It should come out clean when placed in the middle of the loaf. Place a baking tray on the shelf above to stop the edges from catching.
- Remove from oven and leave to cool.
- Slice and serve with a cuppa!
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