Four Simple Teacakes

Choose from a Pumpkin-hazelnut, English, Cinnamon or Apple tea cake... or why not make all at once?

Nothing beats a cup of tea and a teacake in the afternoon. Trish shares some of her favourite teacake recipes making sure there’s something to suit everyone.

Cinnamon tea cake

Ingredients
180g cubed butter – at room temperature
3/4 cup caster sugar
1 teaspoon vanilla extract
2 eggs
185g self-raising flour
40g plain flour
2 teaspoon ground cinnamon
125ml milk
1 tablespoon caster sugar, extra
1 teaspoon ground cinnamon
1 tablespoon melted butter

Method
Preheat the over to 170'C. Now Grease and line a round cake pan (20cm) with baking paper.
Beat the sugar, vanilla and butter together until pale and creamy. Add the eggs one at a time beating well after each egg is added to the mixture.
In a separate bowl, sift the plain and self-raising flour together with the cinnamon. Fold in alternately with milk in two batches into the egg mixture.
Now spoon the mixture into the pan and smooth off the surface. Bake for 1 hour. Cool for 10-15 minutes in the pan before turning out onto a wire rack. Mix extra sugar, melted butter and cinnamon together and pour over the cake. Enjoy!

English Tea Cake Recipe

Ingredients
1 cup butter, softened
1 cup granulated sugar
2 eggs
2 scant cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup white raisins or currants
12 maraschino cherries
1 tablespoon cherry juice
1 teaspoon vanilla extract

Method
Preheat oven to 120C.
Grease and flour a small tube pan
Mix the sugar, butter and cream together and add eggs, beating thoroughly.
Add vanilla extract and cherry juice.
Fold in cherries and raisins.
Pour into the pan and bake for 1 hour and 15 minutes

Apple tea cake

Ingredients
2 apples
2 tablespoons lemon juice
2 teaspoons ground cinnamon
250g unsalted butter
250g caster sugar
250g self-raising flour
4 eggs

Method
Preheat oven to 180°C. Grease and line base of a 23cm pan. Peel and core the two apples and cut them into segments. Now toss the apples in the lemon juice and 1 teaspoon of cinnamon and set aside.
In a bowl, put 50g of flour, butter and sugar and the rest of the cinnamon and rub together with your fingertips
In an electric beater, place the four eggs and remaining sugar and beat until fluffy and light. Melt the remaining butter and pour into egg mixture. Sift in remaining flour, then fold in carefully until combined.
Pour the mixture into the pan and carefully lay the apple slices over top. Sprinkle with the crumble mixture and bake for 50 minutes or until a skewer inserted into the centre comes out clean.
Allow to cool for 10 minutes before moving to a wire rack to cool completely.

Pumpkin-hazelnut tea cake

Ingredients
3 tablespoons canola oil
3 tablespoons firmly packed brown sugar
2 eggs, lightly beaten
3/4 cup pumpkin puree
1/2 cup honey
1 cup whole-wheat flour
1/2 cup plain flour
2 tablespoons flaxseed
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons chopped hazelnuts

Method
Heat your over to 180C and lightly coat a loaf pan with cooking spray (8 by 4 inch)
In a bowl, beat the canola oil, honey, brown sugar, pumpkin puree and eggs until well blended with an electric mixer on low.
In a separate bowl, whisk together the baking powder, all spice, flaxseed, cinnamon, nutmeg, salt, cloves and flours. When whisked together, add mixture to the pumpkin mixture and using the electric mixer on medium speed, beat both mixtures together until blended.
Now pour the mixture into the pan and sprinkle with hazelnuts across the top and press them into the batter. Bake for about 50-55 minutes and leave to cool for 10 minutes and then turn onto a wire rack to cool.





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