There is so much left over after Christmas, little bags of dried fruits from the Christmas cake and loads of cheese. The cheese is an accompaniment not an ingredient! I have adapted this recipe from Anna Jones’ The Morden Cooks’ Year to use up the left overs.
Makes 12 mini loaves or 1 large loaf
125g dates, pitted
150ml strong (Ceylon) black tea
100ml vegetable oil, extra for greasing the tins
150g malt extract, a bit more to brush the cooled loaves
100g light brown sugar
125g wholemeal spelt flour
125g white spelt flour
1 teaspoon baking powder
A pinch of fine salt
2 medium eggs
Brew 150ml strong black tea and pour into a bowl with the dates and raisins, cover and let it soak overnight.
Preheat the oven to 180°C (conventional oven)160°C (gas oven) /350°F/gas mark 4. Grease the loaf tins and set aside.
Measure the malt extract and sugar into a small pan and heat over a medium heat without stirring it until the sugar dissolves. Remove from the heat and set aside.
In a bowl place on the dry ingredients and fork to make sure it’s well combined.
Break the eggs into a small bowl and lightly whisk with a fork.
Pour the warm malt extract into the flour mix, add the tea soaked fruits and oil. Add the whisked eggs and fold.
Spoon the batter into the mini loaves/loaf tins and bake; mini loaves tins placed on a larger tray – 15 minutes and turn the tray around and make for a further 5 minutes or until a wooden toothpick inserted comes out clean. Large loaf tin – 30 minutes turn the tray around and make for a further 15 minutes or until a wooden toothpick inserted comes out clean. While the cake/s are cooling, brush the cakes with the extra malt extract.
Serve with cheese (left overs!) and quince. With dark Oolong tea.