Thursday, August 17, 2006

Fresh Fig and Assam Melody Tea Bread

This recipe was developed for the TeaChef Recipe Contest sponsored by Adagio Teas, a company I often order tea online from. If you sign up, they send you a tea sample at the beginning of the month, you have time to develop and submit a recipe, and then a winner is chosen at the end of the month. It's not time to vote yet, but stay tuned!

This recipe I think I can take credit for, as I took a few recipes I found and combined them. I think it is just delicious; it has the texture of apple cake, but the tea adds a delicate flavor (substitute any black english breakfast tea, or even chai) and the almonds add some variety. Again, this is an essential fresh fig recipe.

Fresh Fig and Assam Melody Tea Bread

1-1/2 cups light or dark figs, stemmed and coarsely chopped
1 cup Adagio Assam Melody tea, brewed double strength
1-2/3 cup flour
½ cup slivered almonds
1 teaspoon each: nutmeg, cinnamon
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cup sugar
½ cup salad oil
2 eggs

Gently combine figs and tea; let stand 15 min. Mix together flour, almonds, cinnamon, nutmeg, baking soda and salt. In a mixer bowl, beat sugar, oil and eggs to mix; blend in flour mixture. Drain tea from figs but do not throw away. Gently stir in figs and ¼ cup tea; pour batter into well-greased loaf pan; bake at 350ยบ F for 1-1/4 hours or until bread feels firm when gently pressed in center. Cool in pan 10 min., then invert onto a rack. Bread can be frozen for later use.

For a special treat, make the Assam Melody Spread:
Combine 8 oz softened cream cheese, 2 tbsp double strength Assam Melody tea, and 2 tbsp brown sugar. Serve with bread.

Categories: Figs, Tea, Bread

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