Winter Tea Cakes

Winter Tea Cakes

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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!

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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
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