Easter Teabread is a modern British recipe for a classic teabread made from a fruited batter leavened with baking powder and with a marzipan (almond paste) filling that is a quick version of the traditional Easter simnel cake. The full recipe is presented here and I hope you enjoy this classic British version of: Easter Teabread.
This recipe is for a quick teabread version of a traditional Easter simnel cake and is perfect for Easter tea-time.
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp mixed spice (pumpkin pie spice)
125g (1/2 cup) butter
110g (1/2 cup) light muscovado sugar
250g (2 cups) mixed dried fruit
150ml (3/5 cup) milk
150g (5 oz) marzipan (almond paste)
1 tbsp apricot jam
Stir in the sugar and the dried fruit then add the milk and mix until the batter has a soft consistency.
Spoon half the mixture into a greased and lined 900g loaf tin. Tear off small chunks of the marzipan and arrange them in a layer all over the top of the cake mixture, but not going right the way to the edge. Spoon over the remaining cake batter and smooth over the surface.
Transfer to an oven pre-heated to 180ºC (360ºF) and bake for about 60 minutes, or until the cake is well risen and firm to the touch. If the cake looks like it may be browning too rapidly cover with foil for the final 15 minutes of cooking.
Allow to cool in the tin for 10 minutes then run your knife around the edges and turn out onto a wire rack to cool until just warm.
To finish the cake, heat the jam with 1 tbsp water in a small pan until just boiling. Mix well then brush this over the still warm cake to form a glaze. Set the loaf aside to cool completely before slicing and serving.
This teabread also freezes well.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
This recipe is for a quick teabread version of a traditional Easter simnel cake and is perfect for Easter tea-time.
Easter Teabread Recipe
Ingredients:
250g (1/2 lb) plain flour1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp mixed spice (pumpkin pie spice)
125g (1/2 cup) butter
110g (1/2 cup) light muscovado sugar
250g (2 cups) mixed dried fruit
150ml (3/5 cup) milk
150g (5 oz) marzipan (almond paste)
1 tbsp apricot jam
Method:
Sift together the flour, baking powder, bicarbonate of soda and spice into a large bowl. Divide the butter into slivers and add to the flour. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.Stir in the sugar and the dried fruit then add the milk and mix until the batter has a soft consistency.
Spoon half the mixture into a greased and lined 900g loaf tin. Tear off small chunks of the marzipan and arrange them in a layer all over the top of the cake mixture, but not going right the way to the edge. Spoon over the remaining cake batter and smooth over the surface.
Transfer to an oven pre-heated to 180ºC (360ºF) and bake for about 60 minutes, or until the cake is well risen and firm to the touch. If the cake looks like it may be browning too rapidly cover with foil for the final 15 minutes of cooking.
Allow to cool in the tin for 10 minutes then run your knife around the edges and turn out onto a wire rack to cool until just warm.
To finish the cake, heat the jam with 1 tbsp water in a small pan until just boiling. Mix well then brush this over the still warm cake to form a glaze. Set the loaf aside to cool completely before slicing and serving.
This teabread also freezes well.
cakes, baking, british, easter, teabread, marzipan, almond paste
Baking
British
Easter Teabread
https://fabulousfusionfood.blogspot.com/2019/04/easter-teabread-recipe.html
Easter Teabread. This is a modern British recipe for a twist on the traditional Easter Simnel Cake made as a teabread with a marzipan (almond paste) filling.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkuvChhY33HvxQspMg69CeWPtgca53IqgITacjzjlVaxajTTpQDno2PB4eunE72NN3891fbakAvsSD8ubxRLAzpgaSnSeKHu35NeRdpKxxh9o5Pu6pLcqV3CMY4NMLKD1rsahFVCh5REs/s1600/easter-teabread.png
2019-04-13
Yield: 10–12
Easter Teabread
Easter Teabread. This is a modern British recipe for a twist on the traditional Easter Simnel Cake made as a teabread with a marzipan (almond paste) filling.
prep time: 25 mins
cook time: 60 mins
total time: 85 mins
Ingredients:
- 250g (1/2 lb) plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp mixed spice (pumpkin pie spice)
- 125g (1/2 cup) butter
- 110g (1/2 cup) light muscovado sugar
- 250g (2 cups) mixed dried fruit
- 150ml (3/5 cup) milk
- 150g (5 oz) marzipan (almond paste)
- 1 tbsp apricot jam
Method:
- Sift together the flour, baking powder, bicarbonate of soda and spice into a large bowl. Divide the butter into slivers and add to the flour. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
- Stir in the sugar and the dried fruit then add the milk and mix until the batter has a soft consistency.
- Spoon half the mixture into a greased and lined 900g (2 lb) loaf tin. Tear off small chunks of the marzipan and arrange them in a layer all over the top of the cake mixture, but not going right the way to the edge. Spoon over the remaining cake batter and smooth over the surface.
- Transfer to an oven pre-heated to 180ºC (360ºF) and bake for about 60 minutes, or until the cake is well risen and firm to the touch. If the cake looks like it may be browning too rapidly cover with foil for the final 15 minutes of cooking.
- Allow to cool in the tin for 10 minutes then run your knife around the edges and turn out onto a wire rack to cool until just warm.
- To finish the cake, heat the jam with 1 tbsp water in a small pan until just boiling. Mix well then brush this over the still warm cake to form a glaze. Set the loaf aside to cool completely before slicing and serving.
- This teabread also freezes well.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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