This recipe is a twist on what we would know as a traditional Tea Loaf. It’s got ground almonds, grated apple and I swapped whole wheat flour in place of white flour for a healthier result. As I was using dried fruit which is naturally sweet, I could also reduce the sugar quantity.
The slices of apple dipped in tea and decorated on top give it a lovely rustic look and something to bite into. When I made it, I felt it was going to be very dense and dry but it worked out really nicely and perfect with a cup of tea any morning or afternoon.
By using whole wheat flour, the recipe is changed to a healthier version with more fibre and less processed flour, plus reducing the sugar quantity is always a bonus. Sprinkling a little brown sugar on top gives it a lovely caramelised finish.
Make this recipe 2/3 days before you want to eat it (I know it won’t be easy) as it is best allowed to mature beautifully into a sticky, delicious cake.
