Tea Brack (Gluten-free, Dairy-free)

Name: Tea Brack (Gluten-free, Dairy-free)
Yield: 6
Cuisine: Irish,Signature Cuisine
Ingredients: Dried fruits: 375 g of; Bleak tea: 250 ml of; Whiskey: 50 ml of; Buckwheat flour: 100 g of; Sorghum flour: 45 g of; Tapioca starch: 40 g of; Potato starch: 40 g of; Psyllium husk: 5 g of; Coconut flower sugar: 75 to 100 g of; Baking powder: 2 tsp. of; Salt: 1 pinch of; Ground cinnamon: 1 tsp. of; Ground cloves: 1/4 tsp. of; Ground cardamom: 1/8 tsp. of; Egg(s): 2; Almond butter: 1 tbsp. of

Features:

Cuisine:

1 h 45 min
Serves 6
Medium

Ingredients

Dried fruit:
375 g of Dried fruits
Apricot, plum, raisins, cranberry, cherry, etc.
250 ml of Bleak tea
50 ml of Whiskey
Dry ingredients:
100 g of Buckwheat flour
45 g of Sorghum flour
Or millet flour
40 g of Tapioca starch
40 g of Potato starch
или пшенная
5 g of Psyllium husk
75 to 100 g of Coconut flower sugar
2 tsp. of Baking powder
1 pinch of Salt
1 tsp. of Ground cinnamon
1/4 tsp. of Ground cloves
1/8 tsp. of Ground cardamom
Wet ingredients:
2 Egg(s)
1 tbsp. of Almond butter

Directions

If you’re not yet familiar with Irish Tea Brack, it’s a delicious cake or sweet bread! Interesting and important technique in this recipe is soaking significant amount of dried fruit in strong black tea, preferably with bergamot (Earl Gray) and whiskey for 24 hours. (Instead of whiskey, I sometimes put orange liqueur. You can also replace alcohol with respective amount of tea). During soaking almost all the liquid gets absorbed while the dried fruits swell up. Then flour, eggs, sugar and spices are added. You mix everything and bake the cake. It turns out very rich and juicy, thanks to the dried fruits and spices. The sliced cake is served with tea and salted butter (the Irish one is the best in Europe!). If you don’t eat dairy (like me), it’s delicious to spread the cake with cashew cream cheese or coconut yogurt instead of butter.

Tea Brack is delicious, you’ll love it!

P.S. The cake in this recipe turns out darker and richer because of the coconut sugar. You can use white sugar if you want to make its lighter version. Also, the recipe calls for 75 to 100 grams of sugar. I usually put 75 g, preferring a lesser sweet version, but you may want more sweetness. The classic Tea Brack has 120g of sugar in it.

P.S.S. In this recipe I use mix of buckwheat and sorghum flour with two types of starch and psyllium husk powder, which gives nice texture and more intense flavor. Nut you can also make simplified version, for which just replace all above mentioned ingredients with 225 g of universal all purpose gluten-free flour.

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Steps

1 Done	Pour the tea and whiskey over the dried fruits and leave them at room temperature for 24 hours. If it's summer and it's hot, you can put them in the fridge. During this time, the dried fruits will be completely soaked and absorb almost all the liquid.
2 Done	When dried fruits are ready, dice the large ones (dried apricots and prunes) into cubes the size of raisins.
3 Done	Mix the dry ingredients until uniform with a whisk. Then, add the eggs, almond nut butter, dried fruit with the liquid and mix it all together. You will get a fairly liquid or medium thick batter with dried fruit.
4 Done	Cover a rectangular loaf tin with baking paper so that the edges protrude (it will make it easier to pull out the done cake). Place the batter into the tin and flatten the surface.
5 Done	Bake it for 90 minutes in a preheated oven at 170 degrees Celsius. Thanks to the soaked dried fruit, the Tea Brack is quite moist, so it needs baking time. Even the classic version of this cake takes 60 minutes to bake, but the gluten-free versions always bake longer. The finished cake is dense with a dark brown crust. If the top will brown a lot, cover it with tinfoil at the end of baking.
6 Done	Remove the cake from the oven and let it cool for 5 minutes in the tin. Then pull it out by the edges of the paper and place it on a rack so that it cools completely.