Add the sugar and flour to the tea and fruit mix, and the ground ginger if you choose to include it. Scrape the batter into the cake pan, smooth the top and bake (middle rack) for about an hour, or until the tea bread is nicely browned and has slightly pulled away from the sides of the pan. Invert the bread onto a wire rack so you can discard its parchment paper, then turn it right side up on the rack. You'll need an 20cm round cake pan for this recipe. Bake in the oven for about 25 minutes until golden brown and springy to the touch. Put the tea bags in a large bowl and pour 300ml boiling water over them. By clicking “I agree” below, you consent to the use by us and our third-party partners of cookies and data gathered from your use of our platforms. Add the breadcrumbs and the onion. In the swinging '60s she became the cookery editor of Housewife magazine, followed by Ideal Home magazine. © 2020 Independent Online and affiliated companies. Not only is the tea a starring ingredient, you can't go wrong with a thick slice, eaten plain or with a bit of butter or marmalade, served alongside a cuppa. This cake reminds me ever so slightly of a rock cake, but lovely and moist, almost too delicate. The base of this Double Orange Cake is a classic Mary Berry recipe. Preheat the oven to 350 degrees and grease a 9×5 bread pan or a tea loaf pan well. Bake at 350° for 55-60 minutes … This Scottish Tea Bread, or fruit loaf, or even Bara Brith recipe is for a bread which one would have with a cup of tea. This Double Orange Cake is simple and really tasty. Grease  cake pan and line the bottom with parchment paper. (Pop a slice in the microwave for about 10 seconds for more of that just-baked texture and warmth. loaf pan. This is a simple fruit-studded tea bread with a tender crumb and lovely orange flavour. Classic lemon tart 1 hour Seed-Topped Banana Bread 30–40 minutes Coffee and walnut battenberg cake 45 minutes Coconut Meringue Slices 35 minutes The ultimate chocolate roulade 30 minutes Classic Special Scones 10 minutes Sachertorte 1 hour Victoria Sandwich 45 minutes Carrot Cake with Mascarpone Topping 1 hour 15 minutes Easter Simnel Cake 1.5 hours Lemon Drizzle Traybake 40 … 6 Transfer the cake mixture to the greased and lined loaf tin, then place in the oven for 1 hr to 1 hr and 5 minutes, check after 1 hour. https://www.allrecipes.com/recipe/228118/cranberry-orange-bread Ingredients 225g/8oz butter 225g/8oz caster sugar 275g/10oz self-raising flour 2tsp baking powder 4 eggs 2 tbsp milk 275g/10oz sultanas grated rinds of 2 oranges (I actually used 1 and it turned out lovely)… Adapting a Mary Berry Classic . Article by PBS. Let the mixture stand (macerate) overnight. Miranda’s Walnut and Apricot Bread Miranda’s Lemon Iced Buns Miranda’s Chocolate and Orange Buns Ruth’s Maple and Pecan Bread Ruth’s Cranberry Bagels Jonathan’s Lemony Honey Bun Jonathan’s Walnut and Apple Roll Jonathan’s Chelsea Buns Jasminder’s Mango and Sultana buns Jasminder’s Pain au Cho… Stir the mixture together until the sugar starts to turn a bit orange and is fragrant. British Baking Show Recipes British Bake Off Recipes British Desserts Great British Bake Off Baking Recipes Cake Recipes Dessert Recipes Scottish Recipes Pastry Recipes. ), 1/2 cup (75 grams) seedless golden raisins, 1/2 cup (75 grams) diced candied orange peel (may substitute additional golden raisins), 3/4 cup (150 grams) packed light brown sugar, Finely grated zest of 2 navel oranges (1 tablespoon). 1 egg. Add the egg yolk, salt and pepper. Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics. Mix everything together with your hands and … By clicking “I agree” below, you consent to the use by us and our third-party partners of cookies and data gathered from your use of our platforms. The fruit, sugar and orange zest need to soak overnight in the tea. What a welcome burst of orange flavoured sunshine this was in the middle of a seriously cold winter here. However, this is even made using tea! We were both drawn to the orange cake they had. You also agree to our Terms of Service. Put the dried fruit, both types of sugar and the cold tea into a bowl, stir and leave to stand overnight. I first had it when my Mum and I went to a lovely little tea room. Leave for a good 10 mins to infuse. https://www.washingtonpost.com/recipes/mary-berrys-orange-tea-bread/16972 I would have loved to meet Mary Berry, but instead I get to cook her recipes. Great recipe. See our, Read a limited number of articles each month, You consent to the use of cookies and tracking by us and third parties to provide you with personalized ads, Unlimited access to washingtonpost.com on any device, Unlimited access to all Washington Post apps, No on-site advertising or third-party ad tracking. Put the beef mince into a large bowl. I have never experienced a dud, which I can't say about some of the others! I’ve made this several times and vary the spice mix, often adding ginger and cinnamon. The texture of the bread is best the day it is made, but leftovers hold up well for a few days at room temperature in an airtight container or wrapped in plastic wrap. Sometimes you just have to bake up something that cheers you up with the mere taste of it – and that’s what this orange bread did. Amazing Orange Loaf Cake. 29. Preheat the oven to 200ºC, fan 180ºC, gas 6. In a large bowl, add the granulated sugar and the orange zest. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid. Place the cherries, sultanas, raisins and apricots in a large bowl, pour over the Combine the currants, golden raisins, candied orange peel, brown sugar and orange zest in a mixing bowl, then pour in the hot tea. Stir into the dry ingredients just until moistened. Mix the egg into to fruit mixture then stir in the flour and mix very well. Course ... Theme: Comfort Food. ½ cup (75 grams) diced candied orange peel (may substitute additional golden raisins) Stir to combine thoroughly, then add all of the self rising flour. 150ml cold tea; 225g self-raising flour ; 1 large egg, beaten; Method. All rights reserved, Please visit the official Government information portal for Coronavirus by clicking HERE. Stir very well, cover with a plate to keep the heat in then leave to stand overnight. Stir well until thoroughly combined. by Mary Berry. In a bowl, combine the dark steeped tea with dried fruits and candied peel (or orange zest), cover with cling film, and allow to soak refrigerated overnight. Cool until barely warm, or room temperature, before cutting into wedges for serving. Add the flour, sugar and egg to … Jun 13, 2017 - So so so yummy! This content is currently not available in your region. https://www.tasteofthesouthmagazine.com/orange-cardamom-loaves … This St. Clements orange and lemon drizzle recipe is featured in Season 4, Episode 1. So put the kettle on and make an extra strong pot of tea! I have been going through papers and things and found this recipe for Mary's Perfect Shortbread which I had pulled out of a magazine a while back. Preheat the oven to 150 degrees. Mary Berry’s Christmas Pudding. In a small bowl, whisk the pineapple, reserved juice, egg, milk and butter. Always tastes great and keeps well. Next day, heat the oven to 150 degrees C and grease and line a 20cm round cake tin. Active: 25 mins | Total: 1 hour 25 mins, plus overnight soak for the dried fruit. Stir well, and cover with a plate to keep the heat in. Method Put the currants and sultanas in a bowl and pour over the hot tea. Mary Berry's recipe is beautiful as written, but feel free to use it as a template, swapping in your choice of tea, dried fruit and citrus zest. Easy Cook, but it doesn't say which year. Mary Berry's Orange Tea Bread This is a simple fruit-studded tea bread with a tender crumb and lovely orange flavour. Everything comes together in a single bowl with a few quick stirs. Add the flour, baking powder and egg to the soaked fruit mixture, stirring to form a very thick batter. Please enable cookies on your web browser in order to continue. Mix the sultanas, raisins and orange zest in a large mixing bowl . Couple of issues 1) the fruit tends to sink to the bottom - I’m trying out dusting the fruit in flour prior to mixing into batter 2) the complete batter mix is usually a bit too much for the stated size loaf tin. Fold in walnuts. A skewer or cake tester inserted into the centre should come out clean. Add the chopped parsley, marjoram, mustard and the tomato paste. We rely on readers like you to uphold a free press. STEP 2. Pour over the tea and cover the bowl. Pour into a greased 8x4-in. Combine the currants, golden raisins, candied orange peel, brown sugar and orange zest in a mixing bowl, then pour in the hot tea. Stir well, and cover with a plate to keep the heat in. We use cookies and other technologies to customize your experience, perform analytics and deliver personalized advertising on our sites, apps and newsletters and across the Internet based on your interests. See our Privacy Policy and Third Party Partners to learn more about the use of data and your rights. We also tested it in a 23cm pan; the bread will bake faster (start checking at about 45 minutes) and its texture might be a bit drier than the 20cm bread. https://www.thespruceeats.com/welsh-recipes-bara-brith-cake-434849 https://www.farmersgirlkitchen.co.uk/marys-tea-time-cake-for-recipe-clippings Mary Berry’s Orange Tea Bread. ***** Please note, if … … In a large mixing bowl, combine the tea and fruit with egg, spices (cinnamon, clove, nutmeg) and brown sugar. Stir, cover and leave to soak overnight for the... Preheat the oven to 150C/130C Fan/Gas 3½. Grease a 900g/2lb loaf tin and line with non-stick baking paper. STEP 4 Scoop the mixture into … Course: Dessert Occasion: Christmas Theme: Comfort Food. Everything comes together in … Paul Hollywood’s Tsoureki- Greek Easter Bread. I love a good loaf cake and my amazing orange loaf cake is no exception! How to make Mary Berry’s Easy Beef Burgers. It’s sticky but light in texture, not too dense. Add the flour, salt, and baking powder … Put fruit, sugar and orange rind in a bowl and pour in the hot tea. Deliciously moist cake that is light and fluffy flavoured with orange. Combine the currants, golden raisins, candied orange peel, brown sugar and orange zest in … Method. Squeeze them out and throw them away, then mix the fruit into the tea. The new European data protection law requires us to inform you of the following before you use our website: We use cookies and other technologies to customize your experience, perform analytics and deliver personalized advertising on our sites, apps and newsletters and across the Internet based on your interests. This delicious, traditional cake is so moreish – when testing this recipe, we couldn’t eat it fast enough! Heat the oven to 180C/160 fan/gas 4. The fruit will absorb all the liquid and the flavours from the tea.