Sugarfree Tea Cake
This sugarfree tea cake is lower in fat than normal cakes and yet remains moist thanks to the addition of tea. I also have a new competition for my readers!
Hands up, who likes cake?
Who likes sugarfree cake that doesn’t compromise on flavour & stays moist and fresh for up to 5 days in a sealed dry container?
Who likes tea?
Regular readers of my blog will know that I’m a self confessed tea addict. Cake with tea in it is perhaps one of my great passions.
So when Robert Roberts announced that they had won not just a few but no more than 10 Great Taste Awards 2012 I knew that it could only be good news. The highest award that can be received, 3 star accreditation was awarded to their Java Beans Coffee. A great achievement for an Irish company considering only 120 products received this in 2012.
One of my greatest memories of making and drinking tea with my grandmother are of spooning the leaves from the Campbell’s Tea tin. In fact I commented upon it to a fellow blogger a while back. Hello Móna! I had no idea until recently that it was still being manufactured in Ireland and I’m delighted that it won an award this year.
To celebrate, Robert Roberts have given me not 1 but 2 fabulous hampers to award to my lucky readers. Each hamper will contain 2 Robert Roberts gift boxes with some of their award winning teas, coffees and herbal teas as well as a tea pot and Cafetiere.
This competition is limited to Irish Residents. 1 entry per person. Entrants must answer a test of skill and all correct entries will go into a random selection draw.
How To Enter
Tell me below who used the former Grafton Street Cafe as the meeting point for their PEN Literary Society?
Hint – you will find the information on the Robert Roberts Website.
The competition will end at midday on Monday 17 September.
Don’t forget if you’d like to keep up to date with the blog you can subscribe to get an email everytime I post a new recipe by using the box to the right hand side of the page.
Now to the recipe!
- 150g softened butter
- 200g semolina flour
- 2 free range eggs (medium)
- 300g mixed dried fruit
- 200ml freshly brewed tea of your choice (I recommend a strong tea like Campbell’s)
- 1 loaf tin or bundt tin
- Spray oil for greasing
- 1 large bowl
- 1 wooden spoon
- 1 medium bowl
- Chopping Board
- Sharp Knife
- Slotted spoon
- Cooling Rack
- Make a pot of tea and leave to cool slightly.
- Chop your dried fruit into bite sized pieces if using prunes/apricots/figs. There’s no need to chop sultanas, raisins or cranberries. Note, for this cake I used a mixture of all these fruits but you can use just one.
- Place the prepared dried fruit into the medium bowl and cover with the freshly brewed tea.
- Leave to stand for at least 1 hour.
- After an hour preheat your (fan) oven to 160 degrees Celcius. There is a reason for such a low temperature, I’m coming to that!
- Grease your tin using a spray oil.
- Place the butter, semolina flour and eggs into the large bowl and beat together with the spoon.
- It takes about 5 mins for this stage until you get a batter.
- Next using the slotted spoon remove the fruit from the tea and put into the batter.
- Stir well.
- The batter will be very wet. The semolina flour will soak up the liquid as the cake bakes. This is also the reason for the low oven temperature as it takes the semolina longer to cook than a normal cake flour would. On the bonus side it takes longer to digest this cake, making it low GI.
- Pour the batter into the loaf tin or bundt tin.
- Bake in the oven for at 1 hour.
- After 1 hour remove the tin from the oven and place the whole tin onto a cooling rack for a further hour.
- When the cake has cooled it should have contracted enough to come out of the tin with ease.
- You can serve this with a bit of butter slathered on top but I just love it with another cup of tea!
Please note: This blogpost is not sponsored. My opinions are my own and I am not paid to give them. The hamper has been sponsored for the benefit of my readers.