Sultana & marmalade tea loaf

I’m not going to pretend this is a stand-in Christmas cake because it is really

uite di erent. owever, I do like the idea of a slice of fruit cake with a smear of butter for a ernoon tea at this time of year. With the marmalade and spice adding a hint of the season’s festivities. Apricot jam can also be used if marmalade is not your favourite or is unavailable.

PREP TIME 20 MINUTES + TEA COOLING TIME COOK TIME 45-50 MINUTES // MAKES 12 SLICES

¾ cup boiling water

1 English breakfast tea bag (can use any tea here, rooibos is also lovely) 1 cup (150g) sultanas

3 eggs

¼ cup (50g) brown sugar

⁄ cup olive oil or 80g melted butter

2 tbsp orange or grapefruit marmalade

1 ½ cups (225g) plain flour (can use gluten-free)

1 ½ tsp baking powder

1 tsp mixed spice

Pinch of salt

MARMALADE GLAZE

1 tbsp marmalade 3 tbsp water

1. First brew the tea. Place the boiling water and tea bag into a bowl and leave to brew for 10 minutes. Remove the tea bag and add the sultanas. Set aside to rehydrate for at least 1 hour.

2. Preheat the oven to 180C. Grease and line a 21cm x 11cm loaf tin.

3. In a large mixing bowl whisk together the eggs, sugar and oil/melted butter. Stir in the 2 tbsp marmalade along with the plump sultanas and soaking liquid.

4. Sift over the dry ingredients and use a spatula to fold together until just combined. Scoop the batter into the prepared tin and bake for 45-50 minutes until an inserted skewer comes out clean. Cool in the tin for 5 minutes.

5. To make the glaze combine the marmalade and water in a small saucepan, bring to a simmer for 1 minute. Brush the glaze over the hot loaf then remove from the tin and transfer to a cooling rack.

6. Wrap the cooled loaf in baking paper and store in an airtight container. Consume within 5 days. Serve slices of the tea loaf for afternoon tea spread with butter and extra marmalade.