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Eggless Fruit Cake With Blue pea And Chamomile Tea

Sujata Roy
Eggless fruit cake with chai masala and blue pea and chamomile tea. Do you like masala chai/tea with lemon? If yes then you will surely love the scrumptious taste of this rich moist soft alcohol free fruit cake.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine world cuisine
Servings 1 Loaf

Equipment

  • 1 Bowl
  • 1 Pan
  • 1 Oven
  • 1 mixing bowl
  • 1 Sieve
  • 1 Hand whisker or electric whisker
  • 1 Cake pan

Ingredients
  

  • 1/4 Cup Almond
  • 1/4 Cup Cashew
  • 1/4 Cup Walnut
  • 1/4 Cup Raisins
  • 1/4 Cup Cranberries
  • 1/4 Cup Dates
  • 1/4 Cup Candied
  • 1/4 Cup Dried figs Chopped
  • 1 Cup Water
  • 1 Blue
  • 1 Cylon cinnamon bag
  • 1 Cup Whole
  • 1/2 Cup All
  • 1/2 Cup Milk powder
  • 1 Tsp Baking
  • 1/2 Tsp Baking
  • 3/4 Cup Brown
  • 1/2 Cup Oil
  • 1 Tsp Chai masala
  • 1/2 Cup Milk
  • 1 Tbsp Lemon juice
  • 1/2 Tsp Lemon zest

Instructions
 

  • Chop all the dry fruits and pitted dates into small pieces. In a bowl place blue pea tea bag and Cylon cinnamon bag. You can omit Cylon cinnamon dip bag if you don’t like strong cinnamon flavour. I love the aroma of this cinnamon dip. Pour boiling hot water over the tea and cinnamon bags. Add all the chopped dry fruits, mix and let it soak for 6-7 hours or overnight. Blue colour of the tea changed because of cinnamon. Shared a actual picture of blue pea tea above with the recipe of Tisane or caffeine free herbal tea.
  • You can also use tutti frutti, prune, apricot, black or red currant, sultana, candied orange or lemon peel or any other dried fruits. Use whatever you have. If you forgot to soak the dry fruits you can also make it instantly. Boil all the chopped dry fruits with 1 cup water, tea bag and cinnamon bag for 2-3 minutes. Let it cool down before using.
  •  If you don’t have blue pea tea bags then you can use green tea bag or any other tea bag. Even you can use apple, grape, orange or any fruit juice or alcohol for soaking the dry fruits. Please see step by step pictures above.
  • Mix 1 tablespoon lemon juice with lukewarm or room temperature milk and keep aside. Its okay if milk starts to curdle.
  • Grease a baking dish with oil or butter generously. I have used two cake moulds. One loaf pan and one small round pan. You can use any cake pan or mould of your choice.
  • Preheat the microwave convection or hot blast function at 170° or for OTG preheat at 180° for 10 minutes.
  • . In a bowl sieve whole wheat flour or atta, all purpose flour or maida, baking powder and soda. If you want your cake flat top and without crack use half teaspoon baking powder instead of 1 teaspoon.
  • Squeeze out the soaked dry fruits and mix well with the sieved flour. Don’t discard the remaining aromatic water, we will use it in the cake batter.
  • Now add the milk powder and keep aside. In a large bowl whisk brown sugar, oil and lemon juice mixed milk. Whisk well and add lemon zest and chai masala extract. Whisk again. Chai masala extract is a mixture of ginger, cinnamon, black pepper, cardamom, nutmeg and cloves extract. If you don’t have this extract then you can use these spices separately in powdered form.
  • Add remaining water of soaked fruits and mix. I have 1/3 cup of remaining water and used it. Add all the dry ingredients gradually and mix with a spatula till everything combined well. You can add little more milk if required to make a thick and flowing batter. I didn’t. 1/3 cup remaining water of soaked dry fruits was sufficient for me to make smooth batter.
  • Tap the cake pan on your kitchen counter to remove the air bubbles. Bake in preheated oven for 30- 40 minutes or till toothpick comes out clean and top of the cake becomes nicely browned.
  • This cake takes a little longer time than other cakes but every oven takes different time so keep an eye after 25- 30 minutes. Insert a toothpick in the middle of the cake. If it comes out clean then your cake is ready.
  • Let the cake cool down completely before slicing. This fruit cake taste best next day. You can keep the cake in room temperature for 2-3 days. After that store the cake in refrigerator. But I am sure you don’t have any remaining slices to store. Mine finished in a day. Happy

Notes

1. Any flour can be used in this fruit cake.
2. You can also soak the dry fruits in alcohol, apple juice, orange juice or any fruit juice or green tea or any other tea.
3. Butter or any flavorless oil can be used to make this cake.
4. You can use any dried fruits or peel in the cake batter.
5. Powdered sugar can be used instead of brown sugar.
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