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Breakfast
Foodi
Indian Tea Cake
Moist, fruity Indian tea bread, packed full of plump raisin and sultanas and delicious spread with butter.
Ingredients
- 12.08oz Dried Fruit (I used Raisins and Sultanas)
- 10.5fl. oz Indian tea cooled (Made with 1 Masala Chai Bag)
- 8.75oz Self Raising Flour
- 2 Eggs lightly beaten
- 7oz Light Brown Sugar
Instructions
Step 1
Soak fruit in tea overnight.
Step 2
Mix fruit, flour, eggs, and sugar together and pour into a greased 20cm loose bottomed round tin.
Step 3
Add 1.5 cups of water to the Foodi and place a trivet into it.
Step 4
Place the cake tin on top.
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.