Tag Archives: tea cake

Winter Tea Cakes

13 Jan

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.

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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!

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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)

Method:

  • 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

Bundt in the Oven

21 Feb

Morning Cake Snobs… I’ve got a BUNDT in the oven for you today! I baked a blueberry cream cheese pound cake for a volunteers meeting for the food festival Gefiltefest (in May.)

Here I am debuting my new apron, a birthday present with my sister “posing” behind me!

Queen of the kitchen and the Jester!

Queen of the kitchen and the Jester!

And here is the real star of the show, Blueberry Bundt cake with a white chocolate topping:

My Bundt Baby

My Bundt Baby

This is a fairly simple recipe, and the reward is just great!

How can you resist a slice?

How can you resist a slice?

Recipe:

  • 340g unsalted butter
  • 8 oz cream cheese (one normal sized packet of Philadelphia)
  • 600g sugar
  • 6 large eggs
  • 1 tsp vanilla bean paste
  • 390g plain flour
  • Pinch of salt
  • Blueberries, about a bowlful
  • 250g white chocolate (optional – for the topping)

Method:

  • Cream together butter and cream cheese until fluffy.
  • Add in sugar and mix until well incorporated.
  • Add in eggs one at a time until all are incorporated fully.
  • Add in vanilla and salt.
  • Sift in flour and mix well.
  • Coat your blueberries in some flour and stir them into the batter.
  • Butter and flour your Bundt pan, or use cake release spray (I used the latter.)
  • Pour mixture into your pan and bake on 160oC for approximately 1 hr and 15 mins.
  • Check cake is done by inserting a skewer.
  • Leave to cool on a drying rack, leaving the Bundt in the pan.
  • Once cooled, flip on your drying rack.
  • Melt white chocolate in bain marie and pour liberally over the top. Once this has hardened, SERVE!
Leave to cool in the pan

Leave to cool in the pan

Drizzled chocolate

Drizzled chocolate

This is perfect paired with a cup of tea, and served after dinner or as part of a tea!

*Recipe adapted from Martha Stewart.