Skip to main content
logo
Food Advertising by

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
    Replies
    1. Yes,because it has fruits in it, looks X'massy!

      Delete
  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

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Ma lai Ko ~ 马拉糕

  Whenever we 'yum cha' in a Chinese dim sum restaurant we never fail to order and try their Ma Lai Ko, which is a brown sugar steamed fluffy sponge cake and what most kids would like to have.  I have been looking for a simple recipe to make this Ma Lai Ko.  Some recipes require a fermented starter dough which will result in streaky patterns in the Ma Lai Ko, some will just go with baking powder and sodium bicarbonate but I chance upon this recipe which requires yeast, baking powder and sodium bicarbonate. I made this on a cool, windy, day and was praying that the batter will rest and proof with bubbles after 2  hours and thankfully it did.  I was very pleased when the cake looked good after I opened the lid of my steamer and the taste was superb, not overly sweet and the texture, nice, soft and moist.  I kept the remaining pieces of 'ko' in a container, at room temperature and they stayed nice and moist even on the third day, maybe because the weather was cool and not

Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner. Recipe for Prawn Omelette Ingredients 120 gm Prawns 2 Big Onions  -  sliced 3 Large Eggs 1 Teasp Light Soya Sauce Oil for frying Seasoning for Prawns 1/2  Teasp Salt 1  Teasp Sugar Dash of  Pepper Method Lightly beat up the eggs with the light soya sauce Heat up the pan with some oil Saute the sliced onions with the seasoned prawns Dish out Pour the beaten eggs onto the pan Add in the prawns and onions Once the bottom is brown, flip omelette and brown the other side Dish up and serve *****