Chai teabread difficulty * #78

Cuts into 10

Preparing time: 15 minutes 

Cooking time: 75 minutes 

Ingredients:

• 5 chai tea bread
• 300 ml boiling water 
• 250 g self-raising flour 
• 1 teaspoon baking powder
• 150 g light sugar
• 300 g mixed dried fruit
• 50 g Brazil nuts 
• 50 g butter 
• 1 egg

1. Stir the tea bags into the measurement water in a jug and leave to stand for 10 minutes 
2. Mix together the flour, baking powder, sugar, dried fruit and nuts in a bowl 
3. Remove the tea bags from the water, pressing them against the side of the jug to squeeze out all the water 
4. Thinly slice the butter into the water and stir until melted 
5. Leave to cool slightly 
6. Add to the dry ingredients with the egg and mix together well
7. Spoon the mixture into a greased and lined 1 kg or 1.3 liter loaf  tin and spread the mixture into the corners
8. Bake in a preheated oven, 160 C(325 F),Gas Mark 3, for 75 minutes minutes or until risen, firm and a skewer inserted into the center comes out clean 
9. Loosen the cake at the ends and transfer to a wire rack 
10. Peel off the lining paper and leave to cool
11. Spread the top with Chai Cream Frosting, if liked 

How to make 

For chai cream frosting, to spread over the cake, put  50 ml milk and 3 chai tea bags in a saucepan and bring to the boil.Remove from the heat and leave the tea bags to infuse in the milk until cold. Discard the tea bags, squeezing them to extract the liquid. Beat together 200 g cream cheese and 25 g very soft unsalted butter in a bowl until smooth. Beat in the flavoured milk and 75 g sifted icing sugar. 

Enjoy! :-)