Nuts, raisins and ceramics
The last couple of times at my Ceramics class, my class mates have started to bring cake and cookies to go with our coffee break. A good development! This Friday, I felt it was my turn to bring something sweet.
I turned to an old favorite recipe, Nut-raisin-tea bread.
It is a recipe I first used more than 15 years ago, when I organized a big afternoon tea birthday party together with my friend Monique. Back then we spent 2 days of constant baking and I enjoy every minute of it. I remember proclaiming that my life's ambition was to become a 'baking mother' (I think I succeeded in my ambition, although it took me a long time to realize that; just like realizing that all this art work is what I should be doing, but never mind...).
Back to the recipe (it is from Libelle magazine originally):
First brew
* 200 ml of strong Forest Fruit tea (I used Cranberry as you can see)
Then, in a large bowl, combine
* 150 grams of wholemeal flour (volkorenmeel)
* 150 grams of self raising flour (I used plain flour and used two tablespoons of the next ingredient)
* 1 tablespoon of baking powder
* 150 grams of light brown sugar (I used cane sugar, which apparently is more healthy)
* 250 grams of walnuts (broken in pieces with your fingers or roughly chopped)
* 100 grams of raisins
* a pinch of salt
Mix with the tea and
* 1 egg
using a wooden spoon. No dry bits should remain in the bowl.
Spoon the mixture in a greased and lightly floured loaf cake tin and bake at 160 degrees Celsius for 70 minutes.
I believe my ceramics buddies enjoyed the bread, even though it somehow inspired us to have a conversation about worms in places you'd rather not think about.
This is what was left of the bread after we were done with our break (photographed at home with some of my ceramics, more in this Flickr set). Frederik was grateful!






















