Sultana & Marmalade Tea Loaf
I’m not going to pretend this is a stand-in Christmas cake because it really is quite different. However, I do like the idea of a slice of fruit cake with a smear of butter for afternoon tea at this time of year. With the marmalade and spice adding a hint of the season's festivities. Apricot jam can also be used if marmalade is not enjoyed or unavailable.
Ingredients
- ¾ cup boiling water
- 1 English breakfast tea bag (can use any tea here, rooibos is also lovely)
- 1 cup (150g) sultanas
- 3 eggs
- ¼ cup (50g) brown sugar
- ⅓ cup olive oil or 80g melted butter
- 2 tbsp orange or grapefruit marmalade
- 1 ½ cups (225g) plain flour (can use gluten-free)
- 1 ½ tsp baking powder
- 1 tsp mixed spice
- pinch of salt
Marmalade glaze
- 1 tbsp marmalade
- 3 tbsp water
Instructions
- First, brew the tea. Place the boiling water and tea bag into a bowl and leave to brew for 10 minutes. Remove the teabag and add the sultanas. Set aside to rehydrate for at least 1 hour.
- Preheat the oven to 180ºC. Grease and line a 21cm x 11cm loaf tin.
- In a large mixing bowl whisk together the eggs, sugar, and oil/melted butter. Stir in the 2 tbsp marmalade along with the plump sultanas and soaking liquid.
- Sift over the dry ingredients and use a spatula to fold together until just combined. Scoop the batter into the prepared tin and bake for 45-50 minutes until an inserted skewer comes out clean. Cool in the tin for 5 minutes.
- To make the glaze combine the marmalade and water in a small saucepan, bring to a simmer for 1 minute. Brush the glaze over the hot loaf then remove from the tin and transfer to a cooling rack.
- Wrap the cooled loaf in baking paper and store in an airtight container. Consume within 5 days. Serve slices of the tea loaf for afternoon tea spread with butter and extra marmalade.
Notes
Find the recipe for my lower-sugar orange marmalade used in this loaf in the Preserving chapter of my latest book, The Homemade Table. Also a version online here.