Barmbrack

The night before, place the raisins in a cup and pour 300 ml of steeped iced tea over them. You can do this 3-6 hours before making the dough, but use hot tea.

Sift the flour, spice mixture (cinnamon, coriander, nutmeg, cloves), baking powder, and salt into a deep bowl. Preheat the oven to 180°C.

Mix everything with a whisk.

Add the entire amount of sugar and whisk the dry mixture. Regular white sugar can also be used.

Break the egg and stir the resulting mixture with a wooden spatula.

Carefully strain the raisins soaked in tea and gradually add this liquid to the dough. Stir with a wooden spatula.

Add the brewed tea (100 ml) in small portions and stir thoroughly. The consistency should be quite runny, like pancake batter. You may not need all of the tea.

Add the raisin mixture to the resulting dough and mix gently with a spatula.

Carefully line a rectangular loaf pan with parchment paper. Pour the batter into the pan and bake for 60-75 minutes. The wetter the batter, the longer it will take to bake.

Once the bread has risen and hardened, remove it from the oven and let it cool in the pan for 20 minutes. Then, remove the bread and place it on a wire rack to cool completely.