Butterless, Tea Soaked Fruit Cake
A community recipe by cake_eaterNot tested or verified by Nigella.com
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Place the fruit in a bowl and cover with the hot tea, leave it overnight at room temperature. Preheat oven to 180C Line a loaf pan with baking paper. Strain the fruit and keep the tea. Add all other ingredients to the fruit and mix gently. Gradually add the tea... I usually have less than 1/4 cup left and mix until batter is soft. Pour into the pan and bake around 50 minutes. Check with a skewer.
Place the fruit in a bowl and cover with the hot tea, leave it overnight at room temperature. Preheat oven to 180C Line a loaf pan with baking paper. Strain the fruit and keep the tea. Add all other ingredients to the fruit and mix gently. Gradually add the tea... I usually have less than 1/4 cup left and mix until batter is soft. Pour into the pan and bake around 50 minutes. Check with a skewer.
Introduction
No butter, only one egg. Suitable for buttering (natch).
No butter, only one egg. Suitable for buttering (natch).
Ingredients
Serves: 6
Metric
Cups
- 300 grams mixed dried fruit
- 450 millilitres earl grey tea (hot)
- 90 grams brown sugar
- 1 lemon zest
- 375 millilitres plain flour
- 375 millilitres ground almonds
- 3 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1 egg
- 10⅗ ounces mixed dried fruit
- 16 fluid ounces earl grey tea (hot)
- 3⅙ ounces brown sugar
- 1 lemon zest
- 13 fluid ounces all-purpose flour
- 13 fluid ounces almond meal
- 3 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1 egg
Method
Butterless, Tea Soaked Fruit Cake is a community recipe submitted by cake_eater and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Lovely sliced and buttered. The lemon 'zest' is used, not the whole lemon (sorry it sounded incorrect!)
Lovely sliced and buttered. The lemon 'zest' is used, not the whole lemon (sorry it sounded incorrect!)
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What 1 Other has said
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Posted by alex19 on 26th March 2014
Show more commentsI made this cake today and followed the instructions as closely as I could, the only change I made was to substitute orange rind for the lemon rind and the result was a soggy mess. I am usually a successful baker, but I think giving the measurements for flour and ground almonds in ml did not help. I measured them as carefully as I could but guess that this was my source of error. if the author could supply a weight for these ingredients I would try again.