This low-fat ginger tea bread is a refreshing choice for your next afternoon tea or lazy Sunday arvo. Top with butter and enjoy with your favourite tea!
140 g mixed dried fruit
325 ml hot lemon and ginger tea (made with 2 tea bags)
225 g wholemeal flour
2 tsp baking powder
100 g fructose sugar
1 large egg, beaten
- Put the dried fruit in a large bowl, pour over the tea and leave to soak for at least 2 hrs, stirring occasionally.
- Heat oven to 160C/140C fan. Line the bottom and sides of a 900g loaf tin with baking paper. Put the flour, baking powder, fructose and egg in a food processor or blender and process for a few mins. Add the dried fruit and tea, and blitz again until well mixed.
- Spoon the mixture into the tin. Bake for 40 mins until the cake feels springy in the centre and a skewer comes out clean. You may need to cover it with foil halfway through cooking if it is browning too quickly. Allow to cool in the tin for 5 mins, then carefully turn out onto a wire rack.