Exotic Tea Cake

Enjoy Paul Hollywood's fruity Darjeeling bread lightly toasted and smothered in butter for a comforting afternoon tea
By Paul Hollywood
Exotic Tea Cake
  • Rating:
  • Serves: makes 2 loaves
  • Cook Time: 20 minutes
  • Prep Time: 50 minutes plus 2½ hrs rising
  • Effort: medium


  • 150 ml milk
  • 150 ml water
  • 20 g loose Darjeeling tea
  • 500 g strong bread flour, plus extra for dusting
  • 1 tbsp sea salt
  • 30 g yeast
  • 75 g caster sugar
  • 75 g butter, softened
  • 3 medium eggs, beaten
  • 1 tbsp ground cinnamon
  • 50 g segments of mandarins
  • 75 g sultanas
  • 60 g mixed peel
  • 3 lemons, zest only
  • 3 oranges, zest only


1. Heat the milk and water together and add the tea. Leave to infuse for a few minutes.

2. Combine the flour, salt, yeast, sugar, butter and eggs in a large mixing bowl.

3. Make a well in the centre and gradually pour in the milk and water mixture. Knead until the dough comes together, then turn out onto a lightly floured surface and knead until smooth and springy - this will take at least 5 minutes. Place the dough back in the bowl and leave for 1½ hours until doubled in size.

4. Lightly grease a baking tray. Add the cinnamon, mandarins, sultanas, mixed peel and citrus zests to the dough. Divide into two pieces and shape each one into a ball.

5. Flatten the balls to a thickness of about 7.5 cm and score each piece into eight equal segments using a sharp knife. Place the dough on the baking tray and leave to rise for a further hour until doubled in size again.

6. Preheat the oven to 220C/gas 8. Bake the loaves for 20 minutes until golden brown and transfer to a wire rack to cool. Cut the bread into slices, and serve toasted, spread with butter.

Rate This Recipe