On the menu for over 20 years, this one has a soft summer season passionfruit topping.
We Get Requests
This is an old favorite that I have made with all sorts of ingredients from back when I was a student and hadn’t all that much money. That has nothing to do with the cake, but everything with the second hand cooking books that I bought! I have this lovely gaudy early 70ties “Woman’s Own” cookbook with all those sensible leftover cooking tips and weirdly colored images – loved it. It has many traditional recipes you can vary upon and make your own.
A tea bread is a well-filled cake that you eat with a cup of tea at 4 o’clock – just like a coffee cake does not necessarily contain coffee but is eaten with it; this to clarify the name to some readers that might not be familiar with the institute of UK tea.
recipe: The Famous Blago Fruit Filled Tea Bread
This is for a 21 x 11 x 7 cm cake tin or loaf pan.
cake:
180 g self-raising flour
50 g rolled oats
50 g chopped pecan nuts
75 g butter
2 eggs
130 g brown sugar
1 mashed banana
150 g dried apricots, chopped up
sachet vanilla sugar
bit of salt
passionfruit icing:
200 g icing sugar
2 tbsp passionfruit juice
1 tsp butter
..and some passionfruit juice to drip.
Method
Prepare the cake tin with a bit of margarine and line it with baking parchment. Put flour, oats, pecans, vanilla sugar and salt in a bowl and mix them with a fork. In another bowl, beat the butter until creamy, then add most of the brown sugar and continue to beat till fluffy. Add eggs one at a time, and beat well. Then with a metal spoon, stir in small amounts of the dry ingredients, alternating with the banana and the apricots. Spoon the mixture into the tin.
Bake in a pre-heated oven, 170°C, for about 50 to 60 minutes. Leave to cool in the tin for 10 minutes, then turn out and cool completely before covering with icing.
Passionfruit Icing
Put icing sugar and just a little butter (a teaspoonfull) in a little pan that fits in a larger pan with hot water. Add a little passionfruit juice and stir to make a dryish paste – use about 2 tablespoons. Keep stirring over hot water until the mixture can be spread out using a knife. Use any leftover passionfruit juice to drip onto the glaze for a splattered effect.
The Famous Blago Fruit Filled Tea Bread
On the menu for over 20 years, this one has a soft summer season passionfruit topping.
We Get Requests
This is an old favorite that I have made with all sorts of ingredients from back when I was a student and hadn’t all that much money. That has nothing to do with the cake, but everything with the second hand cooking books that I bought! I have this lovely gaudy early 70ties “Woman’s Own” cookbook with all those sensible leftover cooking tips and weirdly colored images – loved it. It has many traditional recipes you can vary upon and make your own.
A tea bread is a well-filled cake that you eat with a cup of tea at 4 o’clock – just like a coffee cake does not necessarily contain coffee but is eaten with it; this to clarify the name to some readers that might not be familiar with the institute of UK tea.
recipe: The Famous Blago Fruit Filled Tea Bread
This is for a 21 x 11 x 7 cm cake tin or loaf pan.
cake:
passionfruit icing:
..and some passionfruit juice to drip.
Method
Prepare the cake tin with a bit of margarine and line it with baking parchment. Put flour, oats, pecans, vanilla sugar and salt in a bowl and mix them with a fork. In another bowl, beat the butter until creamy, then add most of the brown sugar and continue to beat till fluffy. Add eggs one at a time, and beat well. Then with a metal spoon, stir in small amounts of the dry ingredients, alternating with the banana and the apricots. Spoon the mixture into the tin.
Bake in a pre-heated oven, 170°C, for about 50 to 60 minutes. Leave to cool in the tin for 10 minutes, then turn out and cool completely before covering with icing.
Passionfruit Icing
Put icing sugar and just a little butter (a teaspoonfull) in a little pan that fits in a larger pan with hot water. Add a little passionfruit juice and stir to make a dryish paste – use about 2 tablespoons. Keep stirring over hot water until the mixture can be spread out using a knife. Use any leftover passionfruit juice to drip onto the glaze for a splattered effect.
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in breadapricots+bananas+orange+passionfruit
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