Is it bread? Is it cake? I’ll let you decide. Tea loaves have that ambiguous quality that makes them unique as well as being satisfying to eat, for breakfast or simply as a snack. This tea loaf is studded with golden raisins and pine nuts, and fragranced with mint for a North African twist on a British classic. (Golden raisins are readily available in health food stores.)
Moroccan Mint Tea Loaf
Makes 12 slices
- 2 Moroccan mint tea bags (such as Dragonfly Teas)
- 200g golden raisins
- 130g caster sugar
- 2 medium eggs
- 250g self-raising flour
- 60g pine nuts, toasted
Preheat the oven to 170°C (160°C fan)/325°F/gas mark 3, grease a 900g (2lb) loaf tin and line with non-stick baking paper (the base of the tin should be about 20x10cm).
Place the teabags in a medium saucepan with 300ml water. Add the golden raisins to the pan and bring to the boil. Once boiling, remove from the heat and leave to steep for 10 minutes.
Remove the teabags then add the sugar to the saucepan and mix in using a balloon whisk. Quickly mix in the eggs one by one, until no traces of yolk remain. Carefully mix in the flour and pine nuts, until the mixture is just blended. Transfer to the prepared tin and bake for an hour until risen, golden brown and a skewer inserted into the middle comes out clean.
Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Cut into slices and enjoy with a hot drink and butter to spread, if desired.