Description
These traditional Welsh tea cake bites are packed with tea-soaked dried fruits and warm muscovado sugar. A gluten-free pantry staple, they offer a dense, moist crumb that pairs perfectly with a smear of salted butter.
Ingredients
- 400g dried mixed fruit (raisins, sultanas, and currants)
- 250g light muscovado sugar
- 300ml strong hot black tea (3 teabags)
- 350g gluten-free self-raising flour
- 1 large egg, whisked
Instructions
- Steep three teabags in 300ml of boiling water until the tea is very dark and strong.
- In a large bowl, combine the dried fruit and muscovado sugar, then pour the hot tea over them after removing the teabags.
- Cover the bowl with a clean tea towel and allow the fruit to soak for at least 8 hours or overnight.
- Sieve the gluten-free self-raising flour into the fruit mixture and stir until no white streaks remain.
- Fold the whisked egg into the fruit batter until the mixture looks glossy and well-combined.
- Pour the batter into a lined 2lb loaf tin and smooth the top with a spatula.
- Bake in a preheated oven at 325°F (170°C) for approximately 1 hour and 20 minutes.
- Test with a skewer to ensure it comes out clean, then let the loaf cool completely in the tin before slicing into bites.
Notes
Using a strong, high-quality black tea is essential as the tannins provide a deep flavor profile that complements the molasses in the sugar. Ensure the loaf is completely cold before slicing to prevent the gluten-free crumb from crumbling, as the structure sets during the cooling process.
- Prep Time: 10 mins
- Cook Time: 1 hour 20 mins
- Category: Snack
- Method: Baking
- Cuisine: Welsh