Mandarin Tea Bread
2 cups hot Nerada Black Tea
Peel of 2 mandarins, finely chopped
2 unpeeled mandarins, washed, cut in half
100 g mixed peel
200 g raisins, chopped
100 g butter, at room temperature
100 g sugar
305 g plain flour
305 g self raising flour
2 tsp baking powder
Few drops Cointreau of lemon or orange essence, optional
- Preheat oven to 180°C/160°C fan-forced. Grease and line two 10cm x 24cm loaf pans with baking paper.
- Pour 1 cup of hot tea over the mandarin peel in a medium, microwave-safe bowl. Microwave for 2 minutes or allow to soak for 30 minutes.
- Meanwhile, squeeze juice from mandarin halves into a measuring jug. Make up the volume to 1 cup using leftover Nerada Tea, if necessary.
- Remove mandarin peel from the mandarin halves and finely chop (if there is a lot of pith you can discard some). Place in a small saucepan along with the mandarin juice. Simmer until tender and the liquid is reduced by half.
- Place the mixed peel and raisins into a medium bowl. Pour over the liquid reduction and the soaked mandarin liquid.
- In a large mixing bowl, cream the butter and sugar using an electric mixer until light and fluffy. Add the eggs and beat well.
- Fold in flours and baking powder. Stir in the peel mixture and add a few drops of lemon or orange essence (or a dash of Cointreau) if desired.
- Pour into prepared loaf pans and bake for 45-55 minutes, or until a skewer comes out clean.
- Cool in the tins for 10 minutes before turning out onto a rack to cool.