The original recipe is from “Tanya Bakes,” by Tanya Burr but I have modified it to be gluten free and added a couple other modifications! If you are a tea lover, you are going to want to make this loaf. This recipe is in grams so you are going to want a kitchen scale for your measurements. I find that weighing vs using cup measurements result in much more accurate recipes anyway. In this recipe I also just used raisins, but feel free to use any mixture of dried fruit that you like.
MAKES: 1 loaf
INGREDIENTS:
DRY:
•250 grams gluten free flour
•100 grams dark brown sugar
•250 grams raisins (or other mixture of dried fruit)
•zest and juice of 1 orange
WET:
•50 grams butter, softened to room temperature
•300 mL Early Grey tea steeped overnight (I used 3 teabags)
•1 egg
DIRECTIONS:
1.) Starting the night before you are going to want to make this recipe, boil water and pour into a measuring cup to the 300 mL mark. Add in the 3 Earl Grey teabags, and allow to steep overnight with the teabags in the fridge.
2.) About an hour before you are going to make the tea loaf, remove the teabags, and add in the 250 grams of dried fruit to the steeped Earl Grey tea.
3.) Cream together the butter and sugar until light and fluffy. Then, mix in the egg, orange zest, orange juice, and Earl Grey and fruit mixture. Fold in the gluten free flour.
4.) Line a loaf tin with baking parchment, and pour in the batter. Bake for 40-45 minutes, or until a tester inserted into the center of the loaf comes out clean.
5.) Transfer to a wire rack to fully cool. Serve in slices with butter and a cup of tea.
