Breakfast
Indian Tea Cake
Recipe by Tiffin and Tea
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Moist, fruity Indian tea bread, packed full of plump raisin and sultanas and delicious spread with butter.
Compatible with
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
- 345g Dried Fruit (I used Raisins and Sultanas)
- 300ml Indian tea cooled (Made with 1 Masala Chai Bag)
- 250g Self Raising Flour
- 2 Eggs lightly beaten
- 200g Light Brown Sugar
Utensils
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Step 1
Soak fruit in tea overnight.
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Step 2
Mix fruit, flour, eggs, and sugar together and pour into a greased 20cm loose bottomed round tin.
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Step 3
Add 1.5 cups of water to the Foodi and place a trivet into it.
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Step 4
Place the cake tin on top.
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Step 5
Lock on lid and close Pressure Valve. Cook at High Pressure for 1 hour.
When it beeps, allow a 10 minute Natural Pressure Release.
