Donna Hay's Earl Grey Tea Cake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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A lovely moist tea loaf, from the kitchens of Donna Hay. I found it in a Sunday newspaper magazine and it has become a family favourite. It is very simple to prepare. Can't comment on how long it keeps or whether it freezes well - never been able to keep one for long enough to find out! Ingredients:
1 cup chopped fresh dates |
1 teaspoon bicarbonate of soda |
3/4 cup brewed earl grey tea |
2 apples, peeled and grated |
1 1/4 cups self-raising flour, sifted |
3/4 cup brown sugar |
150 g butter, melted |
1 teaspoon vanilla extract |
4 eggs |
Directions:
1. Preheat oven to 160°C.
2. Place the dates, bicarbonate of soda and tea in a bowl and set aside for 10 minutes.
3. Using a hand-held blender, blend the date mixture until smooth. Set aside.
4. Place the apple, flour and sugar in a bowl and mix to combine.
5. Add the butter, vanilla, eggs and date mixture and mix well to combine.
6. Spoon into a lightly-greased 2.5 litre capacity (10 cup) loaf tin and bake for 45 -55 minutes, or until cooked when tested with a skewer.
7. Allow to cool in tin for 10 minutes before turning out on to a wire tack to cool completely.
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