As you know, I am a bit of a reluctant baker, I’ve always preferred the eating to the actual process of making it. However, this tea loaf is a gem of a bake. Simple, satisfying (to eat and prepare!) and very quick hands on time.
My Dad makes the best marmalade ever. Beautifully jarred, with handwritten labels, I used this on the Loaf, but you can use any marmalade you like! The sweet and bitter flavours of the cake with the sharp orange, work perfectly together – the addition of the crunchy hazelnuts, makes this a proper tea time treat.
If you’re not a regular baker like myself, this is the perfect, simple recipe to get you back in the swing of it!
Enjoy x
- 200g self raising flour
- 150g raisins
- 150g butter
- 1 teabag
- 150ml boiling water
- 1 egg beaten
- 3 tbls marmalade
- 100g caster sugar
- 1tsp cinnamon
For the marmalade glaze:
- 3 tbls marmalade
- 1 tbls icing sugar
- 1 tbls water
- 5 hazlenuts
- Heat the oven to 180C or gas 4
- Place a teabag in a mixing bowl and cover in 150ml of boiling water. Leave the teabag in the water for 5 minutes before discarding. Allow the tea to cool
- Add the raisins to the tea and leave to soak for at least an hour.
- In the meantime, cream the butter and sugar together in a separate mixing bowl. When light and paler in colour, stir in the beaten egg and marmalade.
- Mix the flour and cinnamon together and slowly add it to the butter and sugar. Mix until smooth.
- Stir in the plump raisins and any excess tea that wasn’t soaked up by them.
- Line a 2lb loaf tin and pour in the cake mixture.
- Bake in the oven for 50 minutes or until golden brown and cooked through. Cool on a wire rack.
- Now for the glaze: Add the marmalade, icing sugar and water to a saucepan. Simmer for 3 minutes until it has thickened. Leave to cool for 10 minutes before spreading over the top of the cake.
- Roughly crush the hazelnuts, using the end of a rolling pin, and sprinkle over the top of the cake.
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