Liquorice Tea Fruit Loaf

Liquorice Tea Fruit Loaf

Liquorice Tea was first recommended to me by my Homeopath Dawn Waterhouse a few years ago. In the past I have suffered with digestion issues and liquorice is known to help with such issues.

Liquorice can help to protect the stomach lining against any medications that may have been taken. Liquorice can help to repair the mucus membrane of the stomach. Studies also suggest that it may help to neutralise toxins in the liver and it can help with depression too.

Basically it’s a fantastic natural healer and I wondered how it would taste in a fruit loaf. If you are expecting a full liquorice flavour, sadly I think you will be disappointed. Although if you’re looking for a moist cake with a lot of flavour you have come to the right place. So pleased I tried this combination as the results were delicious.

Liquorice Tea Fruit Loaf

Equipment

  • Large Mixing bowl
  • Vegetable peeler
  • Fine grater
  • Nutribullet or blender
  • Fork
  • Mixing spoon
  • Teaspoon
  • Tablespoon
  • Small saucepan
  • Loaf tin
  • Plastic brush
  • Grease proof paper
  • Skewer

Ingredients

  • Dried Mixed Fruit x 150g
  • Liquorice tea x 1 large cup
  • Eggs x 2 large
  • Ghee, unsalted butter or vegan butter x 150g
  • Coconut sugar x 150g
  • Baking powder x 2 tsp
  • Mixed spice x 1 tsp
  • Ground almonds x 100g
  • Gluten free oats x 200g
  • Brown rice or plain flour x 100g
  • Milk 50 – 120mls
  • Oil for the loaf tin

Method

  • Preheat the oven to 180ºC or gas mark 4.
  • Pour about a teaspoon of oil into the tin.
  • Brush it across the base and around the sides of the tin.
  • Pre-line the loaf tin with the grease proof paper.
  • Pour another teaspoon of oil onto the grease proof paper and repeat the above process.
  • Boil the kettle and make a cup of liquorice tea.
  • Once the tea is brewed to your taste remove the bag.
  • Place the dried fruit in a large mixing bowl.
  • Pour the tea over and leave to soak for 4 – 6 hours or preferably over night.
  • Add the eggs, ghee, unsalted butter or vegan butter and coconut sugar to the same bowl.
  • Mix all of these ingredients together.
  • In the nutribullet cup or blender, add the ground almonds, gluten free oats, brown rice flour, baking powder, ground cinnamon, ground flax seeds and raw cacao powder.
  • Blend all of these ingredients together until they form a flour.
  • Now add the flour to the mixing bowl.
  • Stir the flour and the other ingredients together.
  • If the cake mix seems to be dry add a little bit of milk then stir in and add a bit more until it forms a runny cake mixture.
  • Once all the ingredients are mixed, pour into the loaf tin.
  • Then put the tin into the oven.
  • Bake for 25 – 30 minutes depending on your oven.
  • Once it is ready it should be firm and golden brown on top. Put a skewer in it to check that it is cooked all the way through.
  • If the skewer comes out clean, it’s cooked.
  • However if the skewer is not clean put the cake bake into the oven for a further 5 minutes.
  • Then remove again and repeat the process until the skewer is clean.
  • All ovens are different and ours seems to be taking longer in it’s old age.
  • Leave to cool completely before slicing and serving.
Liquorice Tea Fruit Loaf

Liquorice Tea Fruit Loaf was a delicious cake that my husband, mum and me all enjoyed. My son Ted was not impressed by this cake but we all really enjoyed it. So one for the adults. The cake can also be frozen and eaten on another occasion too. It can be eaten as a mid morning or afternoon snack. It could also be served with cream or coconut cream and maple syrup and eaten as a dessert. However you decide to eat this cake, as always, please enjoy. Thank you xxx