Fruity Teacake Recipes
TEACAKES
Spare a bit of time to bake these delicious teacakes which you can serve warm with butter for a weekend breakfast, coffee morning or afternoon tea
Provided by Elena Silcock
Categories Afternoon tea, Breakfast
Time 35m
Number Of Ingredients 9
Steps:
- Warm the milk with the butter in a pan until the butter has melted, then add 100ml water to cool the mixture to room temp. Tip the flour, yeast, sugar, spice and 1 tsp salt into a bowl, making sure the yeast is on the other side of the bowl to the salt. Make a well in the flour mixture and pour the milk and butter in, mixing until it forms big flakes, then bring together with your hands. Tip on a surface and knead until smooth (about 5 mins). Put the dough into a large, lightly oiled bowl, cover with a damp tea towel and leave until doubled in size, so about 1-1 ½ hours.
- Line a tray with baking paper. Tip the mixed dried fruits into the dough and knead them in, trying to disperse them evenly throughout the dough. Cut your dough into 6 even-sized balls, take each ball and, using the cup of your hand, and pressing down a little with your palm, roll the ball in a circular motion on the surface to create tension across the top of the bun and a neat round shape. Place onto a tray about 5cm away from each other and press down with your palm to flatten the dough down a little, creating the teacake shape. Cover loosely with an oiled sheet of cling film, for a further 45 mins, or until they have doubled in size.
- Meanwhile, heat the oven to 200C/180C fan/gas mark 6. Brush the top of each bun liberally with the egg wash, then bake for 20 mins on the top shelf of the oven, until the buns are golden and well risen. Allow to cool on a wire rack, then slice in half, toast and slather with butter if you like.
Nutrition Facts : Calories 338 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium
FRUITY TEACAKE
Perfect with a reviving cuppa, this cake is a keeper and will happily sit in a tin for a week or so
Provided by Emma Lewis
Categories Afternoon tea, Treat
Time 1h15m
Number Of Ingredients 8
Steps:
- Place the dried fruits in a bowl and pour over the hot tea, orange juice and zest. Cover with cling film, then leave for at least 4 hrs or better still overnight.
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 2lb loaf tin. Beat together the butter and sugar until creamy, then beat in the egg followed by the flour. Carefully stir through the fruit mixture. Spoon the mixture into the tin, then smooth over the surface with the back of a spoon. Sprinkle all over with a thick layer of demerara sugar.
- Bake for 1 hr or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then turn out, cut into slices and serve.
Nutrition Facts : Calories 231 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.27 milligram of sodium
MOIST AND FRUITY TEA LOAF
Packed full tea-soaked fruit, this tea loaf is beautifully rich and moist.
Provided by Nicky Corbishley
Categories Cakes
Time 1h25m
Number Of Ingredients 9
Steps:
- Place the sultanas and raisins in a bowl and pour over the hot tea. Cover and allow to soak up the liquid overnight.
- Preheat the oven to 170°C/325°F. Line a 2lb loaf tin with baking parchment or a loaf tin liner.
- Combine the flour, baking powder, sugar and mixed spice in a mixing bowl and stir together.
- Mix in the melted butter and eggs - using a wooden spoon or spatula.
- Add in the raisins, sultanas and any liquid left in the bowl.
- Stir together until everything is thoroughly combined. It will be a very wet mixture.
- Spoon the mixture into the lined loaf tin, place in the oven and bake for 1 hour - to 1 hour 15 minutes. You'll know it's done when an inserted skewer comes out clean. If you find that the top of the tea bread is starting to look too dark whilst it's in the oven, you can cover it will foil.
- Once cooked, remove from the oven and leave to cool in the tin for 10 minutes. Then remove from the tin and allow to cool completely on a wire rack before slicing and serving.
Nutrition Facts : Calories 246 kcal, Carbohydrate 53 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 22 mg, Fiber 2 g, Sugar 24 g, ServingSize 1 serving
IRISH TEA CAKE RECIPE
This Irish Tea Cake Recipe is one of the simplest cake recipes ever. It is a moist and dense cake that has a fresh and simple flavor. It is just sweet enough without being overly sweet. Top this cake with fresh berries and whipped cream to make a simple and elegant dessert.
Provided by Jill
Categories Dessert
Number Of Ingredients 11
Steps:
- Preheat oven to 350 and line a 9in springform pan with parchment paper. Spray with pam baking spray and set aside
- Using a standing mixer, cream together the butter and sugar until combined and fluffy
- Beat in the eggs, one at a time until combined
- Beat in the vanilla until combined
- In a medium bowl, whisk together the flour, baking powder, salt until combined
- Alternate between the milk and flour, gradually mixing until completely combined
- Pour batter into springform pan and smooth evenly
- Bake in the oven for 35 - 40 minutes or until a toothpick comes out clean
- Allow to cool on the counter completely
- Dust with powdered sugar
- Serve with fresh berries and whipped cream
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- Heat the milk in the microwave, until it's warm (about 45 seconds), beat the egg lightly with a fork. Make a well in the centre and pour in the milk and egg. Mix with a metal spoon to bring the mixture together into a dough.
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- Cream the butter and sugar together using a hand or stand mixer. Beat in the eggs one at a time, add the orange juice, then slowly add the flour.
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- In a jug or bowl mix the yeast, 5ml/1 tsp of the sugar and the lukewarm milk and leave to stand for 5 minutes.
- Add the remaining sugar to the flour and make a well in the centre. Pour in the milk a little at a time and mix well, adding just enough to make a dry dough.
- Turn the dough out on to a lightly floured surface and knead for at least 15 minutes, until the dough is no longer sticky and full of little bubbles, adding a little extra milk if necessary.
- Shape the dough into a ball, place in a clean bowl and cover with a dampened dish towel. Leave at room temperature for 1 hour, until it has doubled in bulk.
- Generously grease two baking sheets. Turn out the dough and knead in the dried fruit until it is evenly distributed. Divide the dough into eight to ten portions, and shape into balls.
- Place the discs on the baking sheets, 2.5cm/1in apart. Cover with oiled clear film and leave in a warm place for 30–45 minutes, or until they have almost doubled in size.
- Brush the top of each teacake with milk, then bake for 15–18 minutes, or until golden. Turn out on to a wire rack to cool slightly.
- To serve, split open the teacakes while warm and spread generously with butter, or let the teacakes cool, then split and toast them.
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- Place the tea bags in a large bowl and add the boiling water. Stir to make a very strong tea then add the mixed dried fruit and stir well, leave to soak until the liquid is cold.
- Pre-heat your oven to 175°C (155°C fan, 340°F, gas mark 3–4) then grease and line a 23cm (9”) springform cake tin.
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- Put the butter and milk in a small saucepan and heat very gently until the butter is melted and the milk is just lukewarm. Remove from the heat and whisk in the egg.
- Make a well in the centre of the flour mixture and pour in the warm butter, milk and egg. Stir with a wooden spoon until the mixture forms a ball.
- Turn out on a very lightly floured surface and knead for five minutes to form a smooth, pliable dough. Knead the fruit into the dough until evenly distributed, then place the dough in a lightly greased bowl, cover loosely with oiled clingfilm and leave to rise in a warm place for 1½ hours, or until doubled in size and spongy to touch.
- Knead the dough lightly, divide into six portions and roll into balls. Using a rolling pin, flatten each ball to a circle about 1cm/½in thick and place on a large baking tray lined with baking parchment.
- Preheat the oven to 190C/375F/Gas 5. Remove the clingfilm and bake the teacakes in the centre of the oven for 15-18 minutes, or until well risen and golden-brown.
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