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

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Chai Tea Snowskin mini Mooncake 2020 ~ 柴茶冰皮月饼

This time, I experimented with Chai Tea to act as a flavour for the dough skin of this 'Bing Pi',  冰皮 mooncake.  These non-baked snowskin mooncakes are soft, slightly chewy and can be referred to as mochi mooncake too.  Nowadays snowskin mooncakes are gaining popularity and like their baked counterparts, they can house different flavours of lotus paste as well.



Chai Tea Snowskin mini Mooncake 2020  ~  柴茶冰皮月饼 Ingredients65 gm Kao Fun (fried glutinous rice flour)18 gm wheat starch18 gm superfine flour50 gm icing sugar25 gm Crisco shortening60 ml water1 Tbsp Chai Tea240 gm lotus paste for fillingMethod Mix wheat starch and superfine flour thoroughly, steam on medium heat for 3 minutes.  Let cool.  Sift into a mixing bowl.Sift in kao fun and mix well.  Steep Chai Tea bag in about 1/4 cup hot water.In a pot, boil water with shortening and icing sugar.  Once shortening and icing sugar have melted, pour this into the flour mixture.  Add in a tablespoon of Chai Tea.  Using a spatula, mix…

Kai Chai Paeng aka Little chicken biscuit

Kai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles.

Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version.

Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.