Tuesday, 10 July 2012

Rose and cranberry Teabread

I came up with this idea for Totem tea and spice, a new tea shop in Montreal West. The owner Julie was interested in bringing in some homebaked goods to compliment her amazing selection of teas and salts. I thought using one of her fab teas in a regular tea bread would be interesting. So this is hopefully going to be one of many new twists on a old basic recipe!

200ml boiled water
3g Totem rose tea
150g dried cranberries
150g sultanas
5g dried rose petals
150g demera sugar
2 eggs
225g self raising flour

Make the tea with, the boiled water and rose tea. Leave to steep for 10 minutes. Drain 150ml of the tea into a bowl, add the dried fruit and rose petals. Soak for 4-6 hours, if possible leave over night.
Preheat the oven to 380F. Beat the eggs and brown sugar until thick and creamy. Sift in the flour and add the soaked fruit and any remaining juice. Fold in until well incorporated. Bake for one hour or until golden and an inserted skewer comes out clean. Enjoy with a spread of butter and a cup of green tea!

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