This is a yummy, relatively healthy teacake I make quite often. Recommend it with a cup of tea!
300g dried fruit (raisins, sultanas, etc.)
260ml hot tea (about one mug of tea)
40ml juice and grated peel of 1 orange
225g wholemeal flour
2 tsp baking powder
½ tsp cinnamon
100g brown sugar
3 tsp brown sugar for topping (1 tsp per cake)
45g chopped hazelnuts (15g per cake)
- Place the dried fruit in a bowl and pour over the hot tea, orange juice and grated peel. Cover and leave for at least 3 hrs or overnight. (A)
- Preheat the oven to 180C, grease 2 small loaf tins and line with baking sheets.
- Sift the flour, baking powder and cinnamon into a bowl. (B)
- Add the sugar to A (raisin mix).
- Add B (flour mix) to A and carefully stir in.
- Divide the mixture evenly into the tins and smooth over the surface with the back of a spoon or spatula.
- Sprinkle all over with sugar and chopped hazelnuts.
- Bake for approx. 40min, until a skewer inserted into the centre comes out clean. If it looks like the top will burn, cover with foil.
- Leave to cool in the tin for about 10min, then turn out and cool on a rack.
- No orange (may need to add a bit more tea or plant-based milk if mix is too dry)
- No cinnamon
- Add ½ tsp ginger and/or ½ tsp allspice
- Add 50g coconut oil (For step 4. Beat the coconut oil and sugar together, add this to the raisin mix A and then stir in the flour mix B)
Tins – 1, 2 or 3
(baking time approximately 1hr for 1 tin, 40min for 2 tins and 30min for 3 tins
- Walnuts, pecans or almonds instead of hazelnuts
- No sugar
- No nuts
- No topping
- Dust with icing sugar to make a Christmassy one!
Based on these recipes 🙂