Full of fruit, this subtly spiced cake combines the warming flavours of cinnamon, nutmeg, chai, and orange zest. You’re going to love it…
Recipe is adapted from this one at All Recipes.
Many of you will know I’m a tea addict. Like six cups a day kind of addict, so decaf comes in handy! So it’s only natural that I’d end up exploring tea bread recipes for you all and I really think I’ve created a cracker for you.
My tea bread is infused with the aromatic spices of vanilla chai tea which is gently complimented by the cherries included. All of this is brought together with the warming sweetness of the added orange zest and drizzle. Best of all? If you don’t add butter to serve, this vanilla chai tea loaf with an orange drizzle is almost fat free!
For the tea bread:
2 vanilla chai tea bags, I used Pukka
160g raisins, plus extra for decoration
40g quartered glacé cherries, plus extra for decoration
250g self raising flour
125g golden caster sugar
1/2 teaspoon of mixed spice
1/4 teaspoon of cinnamon
Zest of 1 orange
1 egg, beaten
3-4 tablespoons milk
For the icing:
Zest of 1 orange, plus 1/2 the juice
About 50g Icing sugar
Place two tea bags in a heatproof bowl and add 250ml boiling water to brew the tea. Add the raisins and cherries to soak and absorb the chai flavour for at least 2 hours but overnight is better.
You can make this recipe just with raisins, but I think the cherries add an extra flavour dimension that really compliment the chai.
Grease and line a 2lb loaf tin and preheat your oven to 180’C.
Combine your dry ingredients in the bowl, so that’s the flour, sugar, cinnamon, mixed spice, and orange zest. This is sounding tasty already, and I promise you it will be!
Drain the fruit and then stir into the dry ingredients. I tossed mine in a little flour just to make sure they didn’t sink. Although, as Sandy from the Great British Bake Off says, if it’s at the bottom, it’s meant to be there. Love her attitude!
Finally, add the beaten egg and stir. If your mix is still a bit dry, add the milk a little at a time to loosen it up a little and consolidate all the flour. Pop this into the tin, level the surface and bake in the oven for about an hour. You’ll know it’s done when the cake is well risen, firm when pressed, and a skewer inserted in the middle comes out clean.
Cool in the tin for the first ten minutes and then turn out onto a cooling rack to finish.
Once completely cooled, drizzle with the orange icing, top with a few more raisins and cherries for decoration and enjoy! I drizzled mine using a teaspoon, but you can go fancy with a piping bag, too. Make sure your icing is thick enough. I can’t stress this enough. If your orange drizzle is too runny it’ll run straight off the cake and you’ll lose the flavour. You want it of a gloopy consistency so it can drizzle down the sides and across the top of the cake while still holding its shape a little and not just disappearing!
Serve sliced or toasted with butter. When the butter melts into this deliciously spiced loaf, it’s a taste sensation and simply irresistible. I ate it just like that for my breakfast this morning, but it makes a great lunch item too. You might have noticed that even though it’s August this chai spiced tea bread with an orange drizzle oozes with the festive flavours of Christmas. Needless to say, it’s a great recipe to pull out again come December for all the family to enjoy.
I hope you’ve enjoyed this recipe and, as always, I’d love to see your bakes 🙂