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Sticky Marmalade Tea Loaf

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
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I got this recipe from my grandpas scrapbook. It used to belong to my great great grandmother. It is a fantastic recipe that withstands the test of time, but there were one or two changes that I made, such as substituting orange zest for candied peel, and more obviously, using quail eggs rather than chicken eggs; I thought would give them a try, since I had a number at home. Quail eggs are richer than chicken eggs, and the yolk to white ratio is higher, meaning a slightly denser loaf. This worked out really well for a spiced tea loaf, but you shouldn't use them if you are trying to make a light fluffy sponge. I also used my own homemade marmalade. Based on the brands I used, each slice is about 161 calories.

Preparation Time: 30 minutes
Cooking Time: 1 hour
Makes: 15 servings

Ingredients
225g wholemeal self-raising flour
110g soft dark brown sugar
110g margarine
2 tsp ground ginger
1 tsp mixed spice
1 tsp baking powder
2 tsp water
115g candied peel
140g marmalade
6 quail eggs (or 2 chicken eggs)

Method
Pre-heat the oven to 180 ༠C/ 160 ༠C fan/350 ༠F/4 Gas.



Mix the flour, baking powder, spices, sugar, and 100g candied peel together.



Rub in the butter, then beat in the eggs.





Beat in a 125g of marmalade.





Pour the mixture into a loaf tin and bake in the oven.



Heat 15g of marmalade with the water and remaining candied peel.
Brush the mixture over the tea loaf.




Categories
#Tea Loaf
#Marmalade
#Cakes
#Ginger
#Eggs
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