Tea Bread

This recipe is a bit of a twist on an old Tupperware favourite.  The only problem with this recipe is that you need to soak the sultanas overnight in tea and lately my memory has taken a hiatus and I usually forget 🙂  If you are like me and a bit memory challenged you can soak them during the day and have the cake ready for afternoon tea.  This cake is dairy free. Enjoy 🙂

• 1 1/2 cups cold tea (we prefer English Breakfast)
• 1 1/2 cups sultanas

Allow the sultanas to soak in the tea overnight or for a minimum of 6 hours.  By allowing them to absorb the tea they stay plump and juicy and retain the tea flavour after being baked.

• 1/4 cup Coconut Sugar
• 1 egg
• 2 cups wholemeal flour (we prefer Jimmy’s Atta Flour)
• 2 teaspoons baking powder

Stir the sugar through the sultanas and continue to mix until dissolved then add whisked egg.  Add combined flour and baking powder and stir until evenly until combined.  Pour into a fluted baking tin (ring tin – this allows to cake to cook evenly) and bake in a 180 degree oven for 35-40 minutes.  To check if the cake is cooked insert a tooth pick, if it comes out clean the cake is ready.

We also make tea bread muffins.  They freeze really well and can be put straight in the lunch box frozen for school lunches.