Dried Fruit Tea Cake | Chica Andaluza

Chica Andaluza made a welcome home cake for Big Man. I knew as soon as I saw her recipe that I would have to make the cake! After my journey back from Johannesburg I wish I could have had a slice of my dried fruit tea cake. It would have been the perfect treat to myself.

Dried Fruit Tea Cake
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I always have the attitude is that it costs me nothing to be kind. At the beginning of the month I caught the Gautrain from Sandton to the airport. This is the easiest way to get to OR Tambo, and ensure you arrive on time. I was also doing a dry run for my sister. She had never caught the train and my mission was to give her step-by-step instructions for her journey. As I arrived at the lifts a very flustered lady came up behind me. She was battling with her small suitcase and overflowing handbag. She too had never caught the train and was not sure where to go. I offered to assist her as best I could and so we got onto the train together. I tend to move very quickly so had to slow my pace down to ensure she did not get left behind.

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I then guided her all the way to the check-in for her flight and accompanied her through security. When she suggested we get something to drink while she waited for her flight I accepted. I thought the offer was a thank you for my kindness. But she sat down at the first place she could find and told me she would drink the coke she had brought with her and I could go and buy myself a drink. Given the exorbitant prices I decided against this. It was at this point I told her that I was heading up to the business class lounge. She came with me, and as she sat down asked me to please fetch her some water which I did. She did not have long to wait for her flight, and I had 15 minutes alone to get something to eat.

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5 from 1 vote

Dried Fruit Tea Cake

This cake will keep well in an airtight container
Recipe Category: Baking
All Rights Reserved: Adapted from Chica Andaluza

Ingredients

for the raisins

  • 100 g raisins
  • 1 apple, vanilla and cinnamon tea bag *
  • 250 mls boiling water

for the syrup

  • 250 g coconut sugar
  • 125 mls reserved water from the raisins
  • 1 pinch cream of tartar
  • 1 pinch fine salt
  • 2 limes, zest and juice
  • 2.5 cm fresh root ginger, peeled and thickly sliced

for the cake

  • 60 mls macadamia nut oil
  • 150 g maple syrup
  • 2 eggs
  • 100 g dried figs, roughly chopped
  • 175 g self-raising flour
  • 2.5 mls fine salt

Method

for the raisins

  • Place the raisins into a bowl and add the tea bag
  • Cover with the boiling water and leave to infuse for 10 minutes
  • Drain, reserving the water for the syrup and discard the tea bag

for the syrup

  • Place the sugar, water, cream of tartar, salt, lime zest and juice into a large saucepan
  • Place onto a medium temperature and stir until the sugar dissolves
  • Bring to a simmer and then cook for 2 minutes
  • Remove from the heat and place into the fridge to cool

for the cake

  • Once the syrup has cooled, preheat the oven to 195° Celsius
  • Place the oil and syrup into a stand mixer bowl and beat using a balloon whisk
  • Add the eggs one at a time and whisk until fully incorporated
  • Add the raisins and figs and give them a quick whisk
  • Then add the flour and salt and whisk until combined
  • Pour the batter into a lined loaf tin and bake for 45 minutes
  • Remove from the oven and leave to cool for 5 minutes in the tin before turning out onto a wire rack to cool completely

Notes

* Or any flavoured tea you feel like

 

Inspiration published on Lavender and Lime April 30:


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