DARJEELING CRANBERRY, GINGER AND ORANGE TEA LOAF (FAT-FREE)
A delectable and easy Tea Loaf with aromatic and fruity flavours! The beauty of these British and Irish style Tea Loaves or Brack, is that they are nearly always fat-free, making them a tasty snack to have with an afternoon cuppa, and without the guilt! I have added ginger for a subtle kick, and I have discovered that if you soak your fruit in Darjeeling tea, it lends a wonderful flavour to the fruit, you can use any tea of your choice however. Remember to start this Tea Loaf off the night before you wish to bake it, as the fruit steeps in the tea overnight, making them plump and moist. This Tea Loaf freezes well (in slices) and it will stay fresh for a week in an airtight tin. NB: A note on ingredient conversions to US cups; The conversion rate to US cups is very dependant on what type of sugar and flour you use - there is a different rate for white flour and wholemeal flour, as there is for caster (superfine) sugar and granulated sugar. We use weights for measurements, and US cups rely on volume!
Provided by French Tart
Categories Quick Breads
Time 13h50m
Yield 12 slices, 6-12 serving(s)
Number Of Ingredients 11
Steps:
- NIGHT BEFORE BAKING:.
- Place all of the dried fruit, including the orange zest and ginger, with the sugar into a large mixing bowl, and pour over the hot tea, give it a good stir - cover with a clean tea towel and leave to steep overnight.
- BAKING THE TEA LOAF:.
- Pre-heat oven to 160C/325F/Gas Mark 3 and grease and line a 2 lb (1 kg) loaf tin.
- Add the beaten egg to the fruit mixture and mix well, then add the ground ginger.
- Gradually add the flour and stir the mixture well, ensuring there are no lumps of flour remaining.
- Pour the mixture into the prepared loaf tin and bake for 1 and 1/2 to 1 and 3/4 hours, or until the loaf is firm and a skewer comes out clean when testing.
- If the loaf appears to be browning too quickly, place on the bottom shelf and cover with a sheet of baking paper.
- Allow the loaf to cool slightly, and gently remove to a wire cooling rack.
- Store in an airtight tin for up to 1 week, or freeze slices of the tea loaf with greaseproof paper in between each slice.
- This is wonderful when buttered or toasted!
- NB: You must use HOT tea!
CRANBERRY-GINGER ICED TEA
ATLANTIC VS. PACIFIC SEAFOOD COOKOFF
Provided by Food Network
Number Of Ingredients 7
Steps:
- Peel gingerroot and cut into thin slices. Boil water, sugar and gingerroot until the sugar dissolves. Let cool. Brew the 10 teabags in 5 cups water and let it cool. For each serving, place 2 orange wheels, 1-ounce ginger syrup, 4 ounces brewed tea and 3 ounces cranberry juice in an ice-filled mixing glass. Shake and strain into ice-filled wine glass or tumbler. Garnish with additional orange wheels.
TEA LOAF
Enjoy a classic, fruity cake, packed full of plump tea-infused sultanas and raisins. Slice it into thick wedges and spread with salted butter for a satisfying treat
Provided by Esther Clark
Categories Afternoon tea
Time 1h50m
Number Of Ingredients 8
Steps:
- Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
- Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
- Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.
Nutrition Facts : Calories 279 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium
UNCOOKED CRANBERRY, ORANGE, AND GINGER RELISH
Categories Condiment/Spread Food Processor Ginger No-Cook Thanksgiving Quick & Easy Low Sodium Wheat/Gluten-Free Cranberry Orange Chill Gourmet
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- In a food processor chop fine the gingerroot and the orange, add the cranberries, and pulse the motor until the berries are chopped fine. Transfer the mixture to a bowl and stir in the sugar. Chill the relish, covered, for at least 30 minutes. The relish keeps, covered and chilled, for 2 weeks.
CARDAMOM TEA LOAF
This scented Finnish recipe is spiced with cardamom and cinnamon. Made rich from the eggs, butter and sour cream. This is more a bread then a sweet cake. Enjoy it for breakfast or dessert with a nice cup of coffee or tea.
Provided by Rita1652
Categories Breads
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Grease and flour a loaf pan.
- Combine dry ingredients in a bowl and set aside.
- Beat eggs and sugar together until creamy. Add dry ingredients and mix until combined. Mix in sour cream and melted butter.
- Pour batter into prepared pan, baking until done, about an hour.
- Cool in pan for 15 minutes, then turn out onto rack and finish cooling.
- Dust with powdered sugar.
Nutrition Facts : Calories 280.2, Fat 17.8, SaturatedFat 10.4, Cholesterol 98.3, Sodium 438.3, Carbohydrate 25.5, Fiber 0.9, Sugar 5.9, Protein 5.1
CRANBERRY PECAN & GINGER LOAF
Impress your family with Mary Cadogan's lighter alternative to the traditional Christmas cake
Provided by Mary Cadogan
Categories Afternoon tea, Dinner, Lunch, Treat
Time 3h30m
Yield Makes two cakes. each cuts into 12-14 slices
Number Of Ingredients 16
Steps:
- Heat oven to 150C/fan 130C/gas 2. Butter and double line the base and sides of a 20cm square deep cake tin with baking parchment. Grind 100g of the pecans in a food processor.
- Chop up the butter and put in a large heavy-based pan with the sugar, cranberries, apricots, orange zest and juice and brandy. Bring slowly to the boil, stirring until the butter is melted, then simmer for 10 mins until the fruits are plump and glossy. Remove from the heat and cool for 30 mins.
- Beat the eggs lightly. Sift together the flour, baking powder, ground ginger and cinnamon. Stir the eggs, ground pecans, remaining pecan halves, flour mixture and crystallised ginger into the pan, stirring until well mixed.
- Spoon into the prepared tin and smooth the top. Bake for 1 hr, then reduce the temperature to 140C/fan 120C/gas 1 and cook for a further 1½-2 hrs, until the cake feels firm and a skewer inserted into the centre comes out clean. Cool in the tin for 10 mins, turn out, then remove the paper and leave to cool completely on a wire rack.
- Warm the jam with 1 tbsp water, then press through a sieve into a bowl. Put the cake on a board and brush the top with a thin layer of jam, reserving some for later. Lightly dust a surface with icing sugar, then roll out the marzipan to slightly larger than the top of the cake. Lift onto the cake, press on lightly, then trim to meet the edges. Cut in half.
- Brush the remaining jam over the marzipan, then decorate the tops with dried fruits, nuts and other ingredients of your choice. Wrap each cake first in baking parchment, then in foil. Store in the tin for up to 3 weeks. Can be frozen for up to 2 months.
Nutrition Facts : Calories 347 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.35 milligram of sodium
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