More bread than cake, enjoy with a smear of marg, and jam if you like it a little sweeter! Adapted from Ruby Tandoh.
275g mixed dried fruit
300ml strong black Earl Grey tea
Zest of 1 orange
2 Tblsp ground flax, mixed with 90ml water (set 15 minutes)
275g plain flour
2½ tsp baking powder
1 tsp ground ginger
½ tsp cinnamon
¼ tsp nutmeg
Pinch of salt
Grease and line a 900g loaf tin. Preheat oven to 170C.
Put dried fruit and tea together in a saucepan and bring just to the boil, simmer one minute. Let cool slightly. Add zest and flax gel, and stir.
Separately, combine the flour, baking powder, spices and salt.
Add dry ingredients to tea, stir lightly to combine.
Bake 40-45 minutes, or until golden and springs back.