Ginger Tea Bread
A delightful and health-conscious treat, this tea-infused fruit cake is a delightful blend of mixed dried fruits soaked in hot lemon and ginger tea, and the warm, wholesome flavors of wholemeal flour and fructose sugar. Baked to perfection, this cake's blissful aroma will fill your kitchen and leave you eager to savor every bite.
— Constant Cookbook
Ingredients
- 140g mixed dried fruit
- 325ml hot lemon and ginger tea (made with 2 bags)
- 225g wholemeal flour
- 2 tsp baking powder
- 100g fructose sugar
- 1 large egg beaten
Instructions
- Place dried fruit in a large bowl pour over tea and soak for 2 hours stirring occasionally. Heat oven to Gas 3 160C/140C fan.
- Line the bottom and sides of a 900g loaf tin with baking parchment. Put flour, baking powder, fructose and egg in a food processor or blender for a couple of minutes. Add the dried fruit and tea and blitz again until well mixed.
- Spoon the mixture into tin and bake for 40 mins until the cake feels springy in the centre or when a skewer comes out clean. You can check after 20 mins to see if the top is browning to quickly if so cover with foil and continue to cook. Cool in the tin for 5 mins then carefully turn out onto a wire rack.
Yield
Serves 12
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