APPLE & SULTANA CHAI TEA CAKE FOR IMBOLC
I have been reading a lot of recipe books and Craft-based books recently, and I know that I am terrible for forgetting to do something for the Quarter and Cross-Quarter Days, but not this year! I wanted to create a recipe for Imbolc, but as we are in lockdown in the UK I haven't been able to get to the shops, so I had to go with what I had in the cupboards.
2 small eating apples, peeled, cored and finely diced
300ml of hot chai tea (you can use your preferred tea, I two Tesco Finest Vanilla Chai tea bags)
¼tsp freshly grated nutmeg
Grated zest of ½ an orange
150g soft light brown sugar
¼ tsp ground cardamom (options)
1) Add the sultanas, apple, 1 tsp cinnamon, ¼ tsp nutmeg, orange zest and tea to a saucepan. Over a medium heat, bring to a boil. Once it starts to boil, remove from the heat, and pour into a bowl to cool completely.
2) Preheat the oven to 160°C/325°F/Gas 3, and grease and line a 2lb loaf tin.
3) In a second bowl combine the flour, sugars, ½ tsp of cinnamon and ¼ tsp of cardamom (if using).
4) Once the fruit mixture has cooled, add the beaten egg. Then pour the fruit mixture into the dry ingredients and mix until completely combined (it is best to do this by hand to prevent over mixing)
5) Turn the mixture out into the prepared tin, and bake in the centre of the oven for about 2 hours, until well risen and golden. A skewer inserted into the centre of the cake should come out clean. (Check after 1½ hours, if he cake is browning too quickly, place some foil over the top and continue to bake until cooked through.
6) Once the cake is cooked, remove from the oven and allow to cool in the tin for 5 minutes. Then take the cake out of the tin and leave to cool completely on a cooling rack. Serve slices with a cup of your favourite tea.
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