This spelt green tea fruit cake was an old recipe I hadn't made for many years. A great recipe to use up any leftover dried fruit from Christmas. Spelt Green Tea Fruit Cake is a simple recipe that includes dried fruit, tea (I like green tea), flour, baking powder, spices and only 1 egg or add in a flax egg for an eggless option. The first step is to soak all the dried fruit in hot tea overnight, then mix in all other ingredients the next day and bake. That's it, so easy. A superb fruit cake that has no refined sugar or butter.
I stumbled across a version of it on another website (see the link below). I originally made my old tea fruit cake recipe with earl grey tea. I didn't have any earl grey tea in my pantry but I drink lots of green tea, so I was inspired to use green tea as this is a great way to add extra anti-oxidants to your baking.
I love baking with spelt flour but feel free to use regular wholemeal flour or white flour. There's no butter or sugar added. The sweetness from the dried fruit is enough. I love adding spice and have used a generous amount of cinnamon and mixed spice.
This spelt green tea fruit cake is a perfect way to use up any leftover dried fruit from your Christmas baking. Also, a good cake recipe to have on standby when you need to whip up a cake and there's nothing in the cupboards. If you need an eggless cake recipe then make this recipe with a flax egg; 1 tablespoon ground flaxseed, mixed with 3 tablespoons of water, soaked for 15 minutes to create a 'gel-like' mixture.
Inspired by a recipe from https://agewellproject.com/tea-cake-will-improve-memory-help-live-longer/
Takes = overnight + 10 minutes
Baking = up to 60 minutes
Makes = 1 small loaf, about 12 slices
- Dried fruit (sultanas, raisins, currants, dried cranberries, dates, prunes, figs, apricots) – 500g (about 5 cups depending on the fruit)
- Hot Green Tea – 500ml (2 cups)
- Wholemeal Spelt flour (or regular) – 250g (2+1/2 cups)
- Baking powder – 2 teaspoons
- Ground cinnamon – 2 teaspoon
- Mixed spice – 1 teaspoon
- Ground ginger (optional) – 1/2 teaspoon
- Beaten egg (or flax egg*) – 1
PLACE the dried fruit in a large bowl and pour over the hot tea, then cover with a plate or plastic and soak overnight (or for 3-4 hours if you need to bake it on the same day).
PREHEAT oven 160˚C fan forced, and grease and line a small loaf tin with baking paper
WHISK flour, baking powder, spices in a bowl then add to the fruit tea mixture, then add in beaten egg (or flax egg). Combine until fully mixed, then pour the batter into the prepared cake tin.
Bake for 30 minutes then cover with aluminium foil, then bake for a further 30 minutes. Check with a skewer that the cake is cooked. Then leave to cool in the tin, check around the edges to release any stuck sides. Remove once cooled, slice and enjoy. Store in a sealed container for 7-10 days. Freeze for 2-3 months.
Sue Maree P Baking Tips
- FLOUR – self-raising flour can be used, leave out the baking powder.
- SPICES – mix and match your own spices to suit your taste
- VEGAN* – add a flax egg instead of a beaten egg
- DRIED fruit – I love cranberries, currants, sultanas and raisins.