Tea cake

Tea cake

Total: 2 hr | Active: 35 min.
vegetarian
Nutritional value / piece: 278 kcal
, Fat: 12 g
, Carbohydrate: 37 g
, Protein: 5 g

Afternoon tea is a popular tradition in Britain. I was already well-acquainted with the classic scones and sandwiches, so I decided to look for something new – and that's when I stumbled across this tea cake. It has a modest flavour and therefore won't compete with your cup of tea but will instead complement it.

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Milky tea

1 dl milk
2 bags black tea

Sponge mixture

200 g butter, soft
120 g cane sugar
50 g liquid honey
4 eggs
350 g light spelt flour
2 tsp baking powder
50 g raisins

Icing

1 organic orange
150 g icing sugar
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Utensils

Loaf tin of approx. 30 cm, greased

How it's done

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Milky tea

Warm the milk in a pan, add the tea bags, remove the pan from the heat. Cover and leave to absorb for approx. 10 mins. Squeeze out the tea bags and remove.

Sponge mixture

Beat the butter, cane sugar and honey in a bowl until light and creamy. Beat in the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Add the flour, baking powder, raisins and milky tea, mix well. Transfer the mixture to the prepared tin.

To bake

Approx. 55 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

Icing

Grate the zest of the orange and set aside. Squeeze out 2 tbsp of juice and mix well with the icing sugar to create a thick icing. Spread the icing over the cake, sprinkle with the reserved orange zest, chill the cake for approx. 30 mins.

Good to know
Tip: Use Rooibos tea bags instead of black tea. Instead of sultanas, you can also use dried cranberries.
Shelf life: Well-wrapped in foil, the cake will keep in the fridge for approx. 1 week.

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