After some weird is-it-or-isn’t-it to-ing and fro-ing with the weather, it’s definitely autumn now – which means it’s time to bake with lots of spices and dried fruit! I decided to make this fig, orange and star anise tealoaf from Ruby Tandoh’s Crumb recipe book a few days ago. It’s her favourite recipe in the book – and I can certainly see why.
This is very much a tealoaf as opposed to a cake – there’s no butter in the recipe, only milk, but the lovely dried figs do much to add some moisture to the loaf. The other magic ingredients are orange zest and star anise. I don’t think I’ve ever baked with star anise before – I only have it in the house because it’s goes well in certain Indian curries – but it really is the star of the show with its warming aniseed flavour.
The tealoaf was very straightforward to make, and even baked in the time specified in the recipe (praise be!). It rose a lot more than I was expecting it to, mainly because I have a history of making loaf-shaped things that refuse to rise. All in all, this was a bit of a miracle already, and I hadn’t even tasted it yet by that point.
I made this after work on Wednesday night, so I pulled it out of the oven *just* in time for GBBO. We had slices of the tealoaf warm with lashings of butter on top, which is just the perfect way to have it! There’s still some left, so I’ve been toasting and buttering slices of it as it gets a little staler.
The flavours are amazing – I prefer dried figs to fresh, so I loved them anyway, but the slight tang of orange zest and that beautiful star anise really help this tealoaf to shine. I would thoroughly recommend this recipe if you fancy baking something autumnal in the coming months.
As I said, the recipe is in Ruby’s excellent cookbook, but you can also find it online here.