Berry Orange Tea Cakes

I feel like it’s time for a truth bomb. Berry Orange *Tea is definitely one of if not the BEST tea I have ever tasted. (Wow!) And I know for sure it is a favourite of some of our TeaShed girls. Each teabag is full of fruity loveliness with real pieces of strawberry, orange and lemongrass. It’s a little sweetness to add to your day without feeling guilty. Delicious and healthy! I’ve paired Berry Orange tea with a fruity classic to give you Berry Orange Tea Cakes, sure to be a favourite at afternoon tea, warm from the oven with lashings of butter.

 

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This is a great recipe to make on a lazy weekend as you need spare time to let the dough prove and rise. I started mine after breakfast and was able to intermittently get other tasks along with the baking. If you haven’t worked with this type of recipe before, don’t worry! You can look up some basic techniques on how to knead or turn to Paul Hollywood, King of Bread, for other tips here.

 

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Above: the dough before the first prove

 

 

You will need:

200g mixed dried fruits
Zest of 1/2 orange
200ml Berry Orange tea (2 teabags)
250ml milk
75g butter, cubed
500g strong white bread flour
1 1/2 tsp mixed spice
50g caster sugar
7g sachet fast action yeast
1 large egg
1/2 tsp salt
Apricot jam, to glaze

 

Directions:

1. Soak the mixed fruit in the hot tea for at least 4 hours but preferably overnight
2.Heat the milk on low until hot but not boiling then take the pan off the heat and add the butter and leave until it’s cool to the touch.
3. Put all the dry ingredients (flour, spices, sugar, yeast, salt) into a mixing bowl and stir to combine. In a separate bowl or jug beat the egg, add the milk and mix in 1tbsp of tea. Add this to the dry ingredients and stir with a wooden spoon.
4. Put the dough on a clean, floured surface and knead for 5 minutes until it is smooth and elastic (i.e. it will stretch and not break apart easily). If the dough is too sticky to work with add a little more flour. Then place in a clean, oiled bowl and cover with cling film. Leave the dough to prove in a warm place for about 2hrs or until it has doubled in size.
5. Knock all the air out of the dough, drain the soaked fruit and then knead the dough until the fruit is well distributed. Add some more flour if this makes the dough stickier. Separate the dough into 6 equal sized pieces and roll into balls. Put these on 2 large floured baking trays with plenty of space between them, press them down with the palm of your hand and cover with oiled clingfilm. Leave the dough to prove and rise for an extra 30 mins – 1 hour or until doubled in size.
6. Remove the clingfilm and bake in the oven for 25 minutes at 180 degrees C. Swap the trays half way through so you get an even bake. They should be golden brown and sound hollow when you tap the under side. Brush some apricot jam over each one and return to the oven for 1-2 minutes to glaze them. Let them cool on a wire rack before serving then keep them in an airtight container for up to 4 days.

 

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Enjoy these Berry Orange Tea Cakes with a cup of yummy TeaShed tea for a great afternoon tea experience.

 

Emily xx