Advertisement
Date, Apricot & Walnut Khorasan Tea Bread
- Serves
8-10
- Difficulty
Medium
By Ruth Nieman
Published 2021
Tea bread is very English, dating back to the 1800s and the Victorian era of afternoon teas. Traditionally made with dried fruits that were soaked overnight in black tea, the tea loaf was cooked on a low and slow heat, before being sliced and served with butter. I have added a hint of warm spice to the nutty khorasan flour, sunflower and pumpkins seeds for crunch and there is added freshness from simmering the fruits in a tart apple juice. A throwback to tradition with the modern flavours,
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
It all got eaten very quickly although I thought it was a bit dry, next time I'll try to address that. I used Emmer flour a close relation to khorasan. Another time I'd cut the dates smaller.
I am glad it all got eaten rather quickly, I always ate it with butter as a tea bread…
I personally like the texture of the fruits, but if you like them smaller, that is totally your preference.
Regarding the dryness, perhaps add more apple juice either to the date mixture, or even to the dry ingredients to make it a wetter batter before baking… hope that helps!