A delicately perfumed twist on a classic low-fat tea loaf, that’s equally delicious served plain, lightly buttered or even with a wedge of crumbly cheese on the side. You can also use regular self-raising flour if the loaf doesn’t need to be gluten-free.
225 g gluten-free self-raising flour blend (see intro)
2 tsp. ground mixed spice
Finely grated zest 1 lemon
Directions
Step 1Put the tea bags into a medium heatproof bowl, pour over 150ml freshly-boiled water and leave to steep for 3min. Remove tea bags, squeezing lightly over the bowl to extract flavour, and discard. Add the sultanas and raisins to the bowl and leave to soak for at least 1hr (or overnight).
Step 2Preheat oven to 170°C (150°C fan) mark 3 and line a 900g loaf tin with baking parchment.
Step 3In a large bowl using a handheld electric whisk, beat the sugar and eggs until pale and slightly thickened. Sift in the flour, mixed spice and a pinch of fine salt, then add the lemon zest and soaked dried fruit mixture. Mix using a large spoon.
Step 4 Scrape into the prepared tin and smooth to level. Bake for 1hr, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 5min, then transfer on to a wire rack to cool completely.
Step 5Serve in slices with salted butter, if you like (see intro).
TO STORE: Once cool, wrap loaf in clingfilm and keep in an airtight container at room temperature for up to 3 days.
Per serving (without butter):
Calories: 270
Protein: 5g
Total fat: 2g
Saturates: 0g
Carbs: 58g
Total sugars: 41g
Fibre: 2g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
