A twist on the classic British tea loaf, this recipe for chocolate ginger cardamom tea bread is reminiscent of chai tea. It's robust in flavour, easy-to-make and cuts well. Smother a slice with butter for a delicious and restorative snack.
Prep Time15 minutesmins
Cook Time1 hourhr20 minutesmins
Soaking Time8 hourshrs
Total Time9 hourshrs35 minutesmins
Course: Afternoon Tea
Cuisine: British
Keyword: cardamom, chocolate, Earl Grey, easy, fruit loaf, ginger, tea
200mlEarl Grey teaneeds to be quite strong (I used 4 tsp of tea leaves)
150graisins
200gcrystallised gingerfinely chopped
10cardamom pods
75gmuscovado sugar
1large egg(I used a duck egg)
200gflour(I used 100g wholemeal spelt, 80g plain white, 20g quinoa)
2tspbaking powder
100gdark chocolate(70%) roughly chopped
Instructions
In a large bowl, pour the hot tea over the raisins and ginger. Cover the bowl with a plate and leave to soak overnight.
200 ml Earl Grey tea, 150 g raisins, 200 g crystallised ginger
When you're ready to bake, extract the seeds from the cardamom pods and grind them as finely as you can with a pestle and mortar. Add to the soaked fruit together with the sugar and stir.
10 cardamom pods, 75 g muscovado sugar
Beat in the egg.
1 large egg
Sift in the flours and baking powder and gently mix together along with the chocolate until everything is incorporated.
200 g flour, 2 tsp baking powder, 100 g dark chocolate
Spoon the mixture into a lined 2lb (1kg) loaf tin and baked at 160℃ (140℃ fan, 320℉, Gas 3) for 1 hr and 20 mins, reducing the temperature to 150C after first 45 mins.
Cool in the tin for 30 mins then turn onto a rack to cool completely.
Notes
Best wrapped in greaseproof paper for 24 hours before slicing and eating.Keeps well in an air tight tin in a cool place for up to a week.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.