Afternoon Tea Loaf
I’m 51. I dwell in the middle, the space between the seasons, between two phases of life. The one where summer’s glow shrinks away awaiting a new dawning in spring, towards summers of the future and the next phase.
I wake nightly, eyes springing open, alert. I toss and turn searching for a return to slumber, desperately trying to keep my mind in the inert state of the wee hours and rest. Though I fight earnestly my brain springs into action, alert awake. The hours pass, thoughts trawl, the ‘problems of the world’ turned over tenfold solved and rehashed. Oudtside my window in waving eucalypts the birds start to stir, their song rising from a murmur, the rousing call of a kookaburra calling the chorus to a crescendo. Then the choir recedes and the dawn emerges as my eyes heavily fall into the nothingness of sleep. I wake soon after, the the day slowly gathering it’s usual cadence. Reluctantly flinging the doona off I arise and start the day expecting fatigue and exhaustion to sweep over me. Though in need of coffee the wave of fatigue hasn’t quite found me. I’m tired but awake, not as tired as I expect my mind is alert though foggy the night’s strange mix of wakeful sleepiness hanging from my shoulders like a cape I’m not keen to wear. Ideas sparked through excite me though I need to reach through holes in the fog to grasp them and bring them to life. Joints ache and waves of ‘summer’ sweep over me making my hand flap like a fan to relive the sudden flush of heat. While my mind and heart remain in a youthful place my body gently reminds me I’m entering an autumn of sorts. One where deep restful sleep eludes me and bright sparkling sunshine begins to wain to make room for the waxing of a new type of sunshine and life’s second summer.
It's no surprise then that I reflect on life in such a metaphorically manner this week. The warm balmy summer days drawing to a close here making room for the shift in seasons. Nature begins her pack down in preparation for hibernation and rebirth this week. Autumn started here yesterday. It’s a topsy turvy season, a space in the middle. Where some days dawn cool and brisk, the world moving a little slower and things a little less bright. Then as if to remind us nature hasn’t quite shifted yet our weeks are punctuated with days illuminated with warm sunshine and vigour until eventually the hibernation arrives and the earth settles down for a rest preparing for spring’s bud and summers bloom.
It's in the space in the middle, in the wee hours when my mind decides rest is for the young and the old and not the ones in the middle, that if I allow it, ideas are born. Where I imagine the next chapter and my next bloom that I also imagine what that will look, feel and taste like. Renewed energy and vigour, fresh ideas and ambitions and days filled with different flavours.
I imagined this Afternoon Tea Loaf during one such interlude in sleep. Where a mixture of summer’s fruits dried in dry parched sunshine were plumpled with dark malty sweetness and salty melted butter folded together with spices and a combination of flours, eggs and yoghurt to form a rustic loaf to compliment a moment of down time in the afternoon, perhaps with a pal or on a picnic adventuring in the wild. She’s dark flavourful, rustic, nutty and just a little spicy, sturdy and resilient she’ll last and brighten your day and make you smile.
Ingredients:
210 gm mixed dried fruit chopped.
200gm butter
¾ c (180gm) dark brown sugar (regular brown is fine if that’s all you have)
2 Tb treacle
2 tsps cocoa (unsweetened, dutch style)
1 c flour
½ c spelt flour (the wholemeal type is tastier)
½ c almond flour/ground almond
1 tsp ground cardamon
½ tsp allspice
1 ½ tsp baking powder
½ tsp bicarb soda
2 eggs
½ c Greek style yoghurt
1 tbs oil (neutral flavour, I’ve used grape seed)
1 tsp vanilla extract.
Method:
Preheat oven to 180c (fan forced) grease and line a loaf tin, 9.5cm x 20cm.
Combine butter, fruit, sugar treacle and cocoa in a medium saucepan over low heat until butter is melted and sugar mostly dissolved. Pour into a bowl to cool.
In a large bowl combine dry ingredients and whisk together with a balloon whisk to thoroughly combine and aerate.
I another small bowl combine eggs, yoghurt, oil and vanilla and whisk together to completely combine.
Pour all the wet ingredients over the dry ingredients and fold through to mix together until just combined. Tip into the loaf tin and pop in the oven for 50 minutes or until a skewer in the middle comes out clean. You’ll need to check the cake at the 30 minute mark and perhaps cover with foil. There’s a lot of sugars in the mixture which burnish and form a lovely crust quite quickly but will burn if left uncovered.
Allow to cool in the tin for ten minutes before using baking paper to gently lift from the tin and cooling on a rack. Serve with or without butter…but it’s much nicer with butter…or even a thick spread of ricotta.