Summer teatime! There are lots of good chai teas on the tea market but it is very easy and satisfying to make your own. The fig cake is a variation of the cranberry cake in the previous post. This summer teatime treat can be rustled up in under an hour and while the cake bakes you have time to throw a blanket on the lawn or balcony or if you’re not so lucky the floor to fool you into feeling like you’re picnicking!
Homemade chai for 2 cups:
6 cardamom pods
1 cinnamon stick
8 dried cloves
1 teabag or a dessert spoon of loose tea leaves (use tea that is not aromatic such as Redbush or English Breakfast)
1 teaspoon of honey
a splash of milk
1: Put the cardamom pods, cinnamon and cloves in a pan with the water on a low heat.
2: Simmer for a few minutes, add the tea and continue to simmer for another minute.
3: Add a couple of splashes of milk and heat for another minute. (Vanilla flavoured soya milk is a good substitute for the milk and honey)
4: Stir in the honey, sieve and serve with broken bits of the cinnamon stick.
Fig, apple and sunflower seed brown sugar cake.
The brown sugar really compliments the fig flavour.
What you need:
250g Self-raising flour
2 medium apples
50g sunflower seeds
30g dried figs
100g brown sugar
10 dessert spoons of vegetable oil
1: Preheat the oven to 180 degrees (or 160 for a fan oven) and grease a loaf tin with vegetable oil.
2: Grate the apples.
3: Mix all the ingredients together, making sure the grated apple is well mixed in, and add the spoonfuls of vegetable oil mixing it into the dry ingredients well.
4: Put the mixture into the greased loaf tin and bake for 30 minutes or until a knife comes out clean.