Skip to main content

Dilmah Tea Loaf


As I've seen quite a number of Earl Grey Tea bakes on the internet so I thought I'll try to bake one with  Dilmah Tea instead.  I've been drinking Dilmah Tea for years and since it's on hand, I just used it in this bake.  To me tea is tea, only a different brand and a different flavour.  This is a very simple recipe, you don't need to cart out your mixer, all you've got to do is to just mix up all the ingredients in a mixing bowl, pour into a pan and bake.  It's that easy.   Minimum labour yet with a handsome reward ..... a delicious tea bread for your tea, breakfast or snack!

 
 








Recipe for Dilmah Tea Loaf

    Ingredients
    • 175 ml Dilmah Tea  
    • 175 gm mixed dried fruits - dates, sultanas, prunes, dried pineapple, chopped
    • 1 egg
    • 135 gm plain flour
    • 1  tsp baking powder
    • 70 gm light brown sugar
    • Demerara sugar + 1/2 tsp cinnamon to sprinkle on top
    Method
    1. Soak tea with the dried fruits, overnight.
    2. Sift the flour with the baking powder, mix in the brown sugar.
    3. Add in the egg, mix well.
    4. Add in the dried fruits, mix thoroughly.
    5. Pour batter into a well greased or lined loaf tin and bake in a preheated oven @ 180 deg.C for 40 to 50 mins.  Test with a skewer till it comes out clean.
    6. Once completely cooed, remove from tin and wrap in parchment paper and store in air-tight container overnight.  Cut with a serrated knife to serve.



                             hosted by Food Playground                                     

Comments

  1. This cake is indeed perfect for tea-time. I have not tried Dilmah Tea, have been drinking Ahmad's Earl Grey Tea for years! Haha!

    ReplyDelete
    Replies
    1. I do switch the brands sometimes but still fall back on Dilmah. Maybe I should try Ahmad's Earl Grey too.

      Delete
  2. Cheah, sorry I'm late to join you for tea. I love your tea loaf, looks so yummy with full of mixed fruits inside. Yummm...

    ReplyDelete
  3. Hi Cheah, a tea infused cake sounds really nice, i noticed there is no mention of either butter or oil. No need to add any?

    ReplyDelete
    Replies
    1. Yup, no fat at all.. so we can indulge in more of this. You can also take a look at this http://cheah2009.blogspot.com/2012/11/guinness-tea-loaf.html

      Delete
  4. It reminds me of X'mas fruit cake :-)) Must be very delicious!

    ReplyDelete
  5. I have tried Dilmah before, they have several flavors to choose from...these days I am into black tea for their antioxidant properties:P Would love to try this cake too! Looks delicious!

    ReplyDelete
  6. Hi Cheah,

    A Tea-infused cake for Tea-Time! You are so clever baking this for April AB theme :D

    Zoe

    ReplyDelete
  7. How big baking for did you use for this loaf? It looks very tempting :)

    ReplyDelete
    Replies
    1. Are you referring to the cake pan? I used a Pyrex loaf pan, 5 x 8.1/2 x 3 inch.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of  warm water, squeezed out the ju