Thursday, February 24, 2011
CHOCOLATE TEA BRACK
You know the way that sometimes a recipe just comes to you - you wonder if x and y would be a good combination, throw a recipe together and bing bang boosh - perfection, it just works like magic, the work of the cake fairies. Well this recipe wasn't like that at all !!!!!!!!!!! It took a number of attempts to get it right, although all edible (Brownieville Man enjoyed the judging process) they just weren't wonderful, not blog worthy. I think that the main problem was that two of the ingredients (tea and dried fruit) are two of the few foods/drinks that I don't really like. But I battled on, and have been assured that this is a good one - and nice and easy too.
Choclette over at Chocolate Log Blog asked us to come up with something delicious which contains both chocolate and tea for this month's We Should Cocoa challenge. Originally I thought I might use a fruit tea (which I love) but then thought that might be cheating (and that would never do!) so I decided that I would go with ordinary everyday tea (I use Barry's tea because my Mother told me that it was the best in the world (!) and I've bought it ever since!).
This is a tea brack (tea bread) with a pleasant chocolaty back taste, using the cocoa almost as a spice rather than a full on flavour (one of the mistakes of an earlier edition) and is perfect for an after dinner treat with a nice cup of tea, or an afternoon tea, or a morning coffee .... versatile cake!
It is worthwhile soaking the fruit for 24 hours, and if you have any dried fruit lurking in your cupboards from Christmas, this brack would be a perfect way to use it, as the long soak will revive it to plump moistness. The choice of fruit is totally up to you, I have used sultanas, raisins, figs, and cranberries all to good effect.
Tea Brack with Cocoa
150g soft brown sugar
300 ml strong hot tea
400g dried fruit (I recommend a combination of sultanas, raisins and cranberries)
50 ml orange liqueur (or brandy) or use extra tea.
150g wholemeal flour
75g white flour
2 tbsp cocoa powder, sifted
1.5 tsp baking powder
1 large egg
the day before
Add the sugar to the hot tea and stir until dissolved.
Add the fruit and alcohol and leave to soak for about 24 hours.
when ready to bake
Preheat oven to 170 C
Line a large loaf tin with parchment paper
Add the flours, sifted cocoa, baking powder and the beaten egg to the fruit mixture, and mix well.
Pour this mixture into the prepared tin.
Bake for about 1 hour, test before this time with a skewer, it should come out clean.
Allow to cool in the tin for about 15 minutes.
Then remove to cool totally on a wire rack.
The publishers of a new foodie magazine Baked and Delicious have contacted me to ask if I would let you know about their new publication - looks good to me!