BARM BRACK / TEA CAKE WITH SPECIES AND DRIED FRUITS
This Irish fruit loaf was once reserved for high days and holidays, particularly Halloween, but, like many seasonal treats, they stay all year round like this one that would go great for morning coffee or afternoon tea rituals.
Soak dried fruit in Tea:
- 300ml boiling water
- 2 tea bags or 2 tsp of black tea of choice
- 1 cup of dried fruits (raisins, dates, figs, etc.) - Diced into small pieces.
Prepare 300ml of your favorite black tea, we usually go for earl grey or vanilla black tea. Strain the tea into a bowl and soak the dried fruit in it. Let them hydrate until the tea reaches room temperature.
Preheat the oven to 170ºC / 340ºF.
Dry Mix: Combine them
- 2 cup of flour of your choice, at home we use wheat.
- ¾ cup granulated dark sugar cane or the sweetener you like.
- Species (teaspoons): cinnamon (4), cloves (½), nutmeg (pinch), ginger (1).
- 2 teaspoons of baking soda.
- ½ teaspoon of salt.
Wet Mix: Combine them
- Flaxseed egg: 1 tablespoon of flaxseed for 3 of water, liquefy until obtaining a dense mixture.
- 75g (1/3 cup) of vegetable oil.
- 1 teaspoon of vanilla.
- Tea with the fruits.
Combine the wet and dry ingredients until you have a uniform mixture.
Bake for 1 hour approx. at 170ºC / 340ºF. Check it with a toothpick after 45min to see if the center is cooked. Bake longer as needed.