Description
This scientific take on a traditional Welsh tea bread uses a long tea-soaking process to create a moist, fat-free crumb. Perfected for a gluten-free diet, these bites offer a deep, caramelized flavor profile that improves significantly after resting.
Ingredients
- 400g dried mixed fruit
- 250g light muscovado sugar
- 300ml strong hot tea (brewed with 3 teabags)
- 350g gluten-free self-raising flour
- 1 large egg, beaten
Instructions
- Steep three teabags in 300ml of boiling water to create a concentrated tea base.
- Combine the dried fruit and muscovado sugar in a large bowl, pour the hot tea over them, and cover to macerate for 12 hours.
- After the soak, sieve the gluten-free self-raising flour into the bowl and fold with a spatula until no dry flour remains.
- Add the beaten egg to the batter and stir thoroughly to ensure the protein binder is fully integrated.
- Transfer the heavy batter into a lined 2lb loaf tin and smooth the top.
- Bake at 170°C (150°C fan) for 1 hour and 20 minutes until a skewer emerges clean and the internal temperature reaches 95°C.
- Leave the cake to cool entirely in the tin to allow the starch structure to set before slicing.
Notes
Using a digital scale is essential for this recipe as the hydration balance between the tea-soaked fruit and the gluten-free flour is very precise. For the best texture and easier slicing, wrap the completely cooled loaf in parchment and store it in an airtight container for 24 hours to let the flavors mature and the crumb soften.
- Prep Time: 12 hours 10 mins
- Cook Time: 1 hour 20 mins
- Category: Bread
- Method: Baking
- Cuisine: Welsh