Adagio White Blueberry Bara Brith
A take on a traditional Bara Brith that uses Adagio's Blueberry White Tea instead of black tea. This Welsh cake which translates to "speckled bread" is so much more than fruit cake. It is moist and not overly dense with a non-overpowering sweetness. The blueberry tea shines through well. The slight astringency from the tea can be felt initially followed by a hint of sweetness ending in a crescendo of airy light spice notes. The bread can be toasted and tastes especially scrumptious with butter. If one wants more of a dessert serve with fresh blueberries and whipped cream. Simple, easy, and sure to be a crowd favorite at teatime.
24 h 40 m 12Ingredients
- White blueberry tea
- 3 tablespoons adagio white blueberry tea
- 2 cups hot water
- Mixed Spice
- 1 tablespoon ground cinnamon
- 2 teaspoons ground allspice
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 3/4 teaspoon ground mace
- Bara Brith
- 2 cups hot strong adagio white blueberry tea
- 1 and 2/3 cups dried blueberries
- Unsalted butter, for the pan and for serving
- 1 and 3/4 cups all purpose flour, plus a little bit for the pan (Gluten Free flour works well also)
- 2/3 cup firmly packed dark brown sugar
- 2 teaspoons baking powder
- 2 teaspoons mixed spice
- 1/4 teaspoon salt
- 1 egg, lightly whisked (chicken or duck)
- 3 tablespoons orange marmalade
- 1/8 cup candied lemon peel
Directions
White blueberry tea
1. Boil 2 cups of water to 180 degrees Fahrenheit (82 degrees Celsius).
2. Add 3 tablespoons of adagio white blueberry tea to the hot water and allow to steep for 10 minutes.
a. Normally, you would not steep the tea for such a long period of time but you want strong tea for this recipe.
3. Set aside.
Mixed spice
1. Measure out ground cinnamon, allspice, nutmeg, cloves, ginger, coriander, and mace.
2. Combine all spices together and set aside.
Bara Brith
1. Before starting, prepare and measure out all ingredients and have them on hand at the ready.
2. In a bowl combine the dried blueberries, candied lemon peels, and 1 and 3/4 cups of hot tea. Save the remaining tea for later.
3. Let the mixture stand at room temperature till cooled and stir occasionally.
4. Transfer the bowl to the fridge and allow the fruit to soften and absorb the liquid 12-24 hours.
5. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
6. Lightly butter a loaf pan and then dust with flour, tapping out the excess flour.
a. You can use an 8 1/2 x 4 1/2 x 2 1/2 inch pan, or the recipe will make three 5 1/2 x 3 x 2 inch loaf pans.
7. In a bowl, whisk together the flour, brown sugar, baking powder, mixed spice, and salt.
8. Drain the blueberries and lemon peels, saving any remaining liquid, and then add to the flour mixture.
9. In a separate bowl mix 1/4 cup of tea, egg, and marmalade, and stir until well mixed.
10. Take your wet ingredients and add to your dry ingredients. Stir until well blended.
11. Transfer the batter to the loaf pan(s) and spread evenly.
12. Bake until a toothpick comes out clean from the center. 70-75 minutes for a large loaf pan, 30-35 min for a smaller loaf pan.
13. Once the toothpick comes out clean remove loaf pans and transfer onto a wire rack for 25 minutes.
14. After 25 minutes turn them out onto the rack and then turn them right side up. Allow to cool completely.
a. To serve cut into thick slices.
b. Butter is excellent on the slices, but whipped cream is also pleasant. Other toppings might also be good.
c. The bara brith is excellent the first day but gets better the next day after resting.
d. The bara brith can be frozen for up to 3 months.
e. A regular loaf pan should be able to serve 8-12. 3 smaller loaf pans will serve 25.
