Delicious Moroccan Spiced Tea Loaf

Photo by William Meppen

This recipe has been adapted from Julie Duff's Cakes from Around the World

Using Alexandra’s Ras el Hanout


75g currants

75g raisins

75g dried figs, diced into small chunks

75g dried apricots, diced into small chunks

75g prunes, diced into small chunks

250mL hot black tea

225g self-raising flour

2 tsp Alexandra's Ras el Hanout

1/4 tsp salt

150g soft, light brown sugar

1 egg, lightly beaten


Butter for serving

  1. Combine all fruits in a bowl and pour over the hot black tea

  2. Cover and leave in a cook place overnight to allow the fruits to absorb the tea

  3. Preheat the oven to 190ºC bake (180ºC fan), and line a 1 litre loaf tin with baking paper

  4. Sift the flour, Ras el Hanout and salt together in a large bowl, then add the brown sugar. Add the fruit mixture (including the liquid) and the egg, stirring until combined. The batter should be a dropping consistency - if it's too thick, add a little milk

  5. Scrape the cake mix into the prepared loaf tin and place in the oven for 50-55 minutes, until a skewer comes out clean

  6. Remove from the oven and set aside for 10 minutes before inverting onto a cake rack to cool

  7. Slice and spread thickly with butter to serve. The loaf will keep for up to three days, after which slices can be toasted.

Serves 6-8

Recipe adapted from Julie Duff's Cakes from Around the World book - retrieved from the Sydney Morning Herald