It’s well known that we Brits love tea time. Whether it’s tea and crumpets, or tea and cake, we’ll munch through it all! Today’s post is a lovely spiced tea cake recipe, perfect with a cup of tea when it’s cold outside.
I added some dark chocolate and raspberries to top these off, but you could also use a dollop of whipped cream or add some frosting, or just serve warm!
Ingredients (makes 24):
- 360g plain flour, sifted
- 1 tsp baking powder
- 2 tsp cinnamon
- 340g butter or dairy free spread (I used margarine)
- 400g caster sugar
- 6 eggs, separated
- 1 tsp vanilla bean paste
- 250ml milk of choice
- 200g dark chocolate (optional)
- Raspberries or any other fruit (optional)
- Preheat the oven to 200°C
- Grease 2 12-hole cupcake/muffin tins
- Mix together the dry ingredients (flour/baking powder/spices) until combined
- Cream together the butter and sugar until pale, then mix in the vanilla bean paste
- Add in the butter+sugar mixture to the dry mix and add milk about 100ml at a time. Mix well.
- Separate the eggs and mix in the yolks. Beat the whites until stiff peaks form
- Fold the whites into the mixture until you cant see them and the mixture is light and fluffy
- Divide the mixture into the cupcake tin (I use an ice cream scoop for this!)
- Bake for 15-20 mins – until lightly browned and a skewer in the middle comes out clean
- Transfer to wire rack and leave to cool
- Whilst cakes are cooling, melt the chocolate in a bain-marie
- Once cakes are cool, spread the chocolate on the top of the cakes and top with fruit of choice
- SERVE with a nicely brewed cuppa!
*Recipe slightly adapted from Lily Vanilli
This weather means summer is officially over, and Autumn in London can begin! Hopefully soon we’ll see orangey brown leaves falling and foods filled with delicious spices!
To celebrate Autumn in London, I made this Honey Pumpkin Cake (adapted from Sally’s Baking Addiction) with it’s warming spices and heady aroma, it disappeared very quickly!
A slice or two for me and you!
Another slice? OK!
- 60 grams plain flour
- 60 grams unsalted butter, cold
- 100 grams dark brown sugar
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 250 grams plain flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp mixed spice
- 245 grams pure pumpkin puree
- 100 grams dark brown sugar
- 120 ml sunflower oil
- 85 grams honey
- 120 ml milk
- 120 grams icing sugar
- 2 tbs brewed coffee
- Preheat oven to 180oC
- Make the crumb topping first by rubbing cold butter into the dry ingredients until nearly combines, then mix the rest by cutting the mixture with a knife. Set aside.
- for the cake, mix all the dry ingredients together in one bowl, and then mix all the wet ingredients together in another until just combined.
- Then pour the dry mixture into the wet mixture and beat until just combined. Don’t over mix!
- I then poured the mixture into 2 loaf tins, and generously pressed the crumb topping onto both loaves.
- I baked for about 35 mins in my oven, but bake until a toothpick comes out coated with just a few crumbs
- Remove from oven and leave to cool.
- Make the glaze by sifting icing flour and whisking with coffee. Drizzle over the cake when slightly warm
- Best eaten warm, with a cuppa coffee of course!
Enjoy this one, its just made for those crisp autumn days, perfect with a coffee for elevenses!