Chocolate, ginger and cardamom tea bread
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This chocolate and ginger loaf cake recipe from Paul A Young packs a real punch, with crystallised stem ginger and cardamom wonderfully offset by the sweet raisins and rich chocolate. The contents of the cake are soaked in Assam tea overnight before baking, giving the loaf a rich, complex flavour perfect for afternoon tea.
First published in 2015
Ingredients
Metric
Imperial
- 250g of crystallised stem ginger
- 2 tsp ground cardamom
- 100g of raisins
- 75g of light muscovado sugar
- 1 orange, zested
- 200ml of Assam tea, strong
- 1 egg, beaten
- 200g of self-raising flour
- 100g of 70% dark chocolate, chopped into generous chunks
SAVE RECIPE
Equipment
- 1kg loaf tin
Method
1
Add the cardamom, ginger, raisins, sugar and zest to a large bowl and pour in the hot Assam tea. Cover the bowl with a cloth and leave overnight to soak
- 2 tsp ground cardamom
- 250g of crystallised stem ginger
- 100g of raisins
- 75g of light muscovado sugar
- 1 orange, zested
- 200ml of Assam tea, strong
2
When ready to start baking, preheat the oven to 160°C/gas mark 3. Line the loaf tin with baking parchment and set aside
3
Add the egg to the mix, stir to combine then gradually mix in the flour until smooth and incorporated. Stir in the chocolate chunks then pour the mixture into the lined loaf tin. Bake in the oven for an hour and a half, until a metal skewer inserted into the cake comes out clean
- 1 egg, beaten
- 200g of self-raising flour
- 100g of 70% dark chocolate, chopped into generous chunks
4
Remove from the oven and leave the cake to cool in the tin. When cool, carefully remove from the tin and wrap in parchment paper, followed by a clean tea towel. Leave the bundle for 24 hours before unwrapping and eating - this will allow the cake to develop a deeper, more rounded flavour
5
Slice the loaf and serve with butter and a cup of hot chocolate
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