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I am feeling guilty as I scoffed 2 large pieces of this today. I did have a superb long walk with Mango in the sunshine though. I took the above foxglove picture, then walked fast to try and earn the calories!
This simple loaf cake is an example of how a few humble, store cupboard ingredients can be transformed into something amazing. I am not the biggest fruit cake fan but this is different. The texture is moist and squidgy, filling but not heavy. The sultanas soak up all the tea and hold the moisture within the cake- both whilst it bakes and whilst it is stored. It keeps very well in an airtight container and actually improves with time. After a couple of days, it slices beautifully and survives well in a pocket on a long walk. The recipe is fat free (the moistness is all from the soaked sultanas). However, cut thickly and spread with lightly salted, good quality butter, this is just phenomenal (with the obligatory cuppa of course!).
This has to be one of the quickest and easiest cakes to make. The only effort involved is to remember to put the sultanas in tea the night before. If you don’t soak them, the cake will not work- fact. Oh, and don’t swap the sugar!
This recipe is adapted from a recipe in Delia Smith’s “The Delia Collection- Baking” published by BBC Books in 2005. I have tweaked it here and there and simplified the method. I constantly refer back to Delia and Mary Berry. I often say that I am a self- taught baker and cook but to be honest, I think these two ladies were my teachers. Thank you Delia and Mary.
Ingredients
175mls cold, strong tea
225g sultanas
225g self raising flour
a pinch of salt
175g demerara sugar plus a little extra for sprinkling
1 large egg, lightly beaten
Tin
A 900g loaf tin, greased and lined with baking parchment
Oven
Pre- heat the oven to 180C (160-170C Fan)/ Gas Mark 4 at stage 2!
Method
1. Leave the sultanas to soak in the cold tea overnight- in a large mixing bowl.
2. Stir in the flour, salt and sugar, followed by the beaten egg. Use an electric hand mixer to finish off.
3. Plop the mixture into the prepared tin. Don’t worry, it is very thick. Remember all the tea? That’s now being held within those lovely plump sultanas…….yum. Spread and squidge it into the corners of the tin and smooth the top.
4. Bake in the centre of the oven for 50- 60 minutes. Check it after 50 minutes. The cake is ready when a skewer inserted into the middle comes out moist but with no raw mix clinging to it.
5. Remove from the oven and sprinkle the top with a little extra demerara. Leave to cool for 15 minutes before removing from the tin and cooling completely on a cooling rack.
6. Store in an airtight container.
7. Serve in thick slices and spread with lightly salted, good quality butter and a massive pot of tea.
ScrummyWalks 