Recently I read an article about how to be food normal. Thinking about why and when cheese became the enemy, why girls are asking for gluten free pasta without having an intolerance or rice being considered the devil got me thinking.

Perhaps it’s time we all step back from the mentality that chia seed should be the only thing in our pantries and learn to just be more balanced. Food is delicious and should be savoured and enjoyed, as should its cooking process.

Bake this with love, a cup of tea and listen to the rain knowing you’re doing quite well. This loaf is my little birthday present to the Queen and knowing that she too loves afternoon tea and the cakes that go with it.

tea & fruit loaf

Makes 1 loaf

Ingredients

15g loose earl grey tea
100g dried cranberries
100g raisins
75g chopped dried apricots
60g brown sugar
Zest from 1 orange
2 eggs
275g plain flour
2 1/2 tsp baking powder
1tsp ground ginger
1/2tsp cinnamon
1/2tsp cardamom
1/2tsp nutmeg
Pinch of salt

Method

Heat your oven to 170 and line a baking tin with baking paper.

Brew your tea in 300ml of boiling water until strong then bring to a boil in a small pot with the dried fruit. Once boiling, turn the heat off and leave aside to cool slightly before stirring through the sugar and orange zest then followed by the eggs.

In a bowl, combine the flour, baking powder, salt and spices then stir through the wet mixture until you have a smooth cake batter.

Pour into the baking tin and bake for 55 minutes or until a skewer comes out clean. Eat fresh or toasted with a cup of tea.