Tea Cakes

I thought I would like to share a recipe of a delicious tea cake, it is fit for morning or afternoon tea,  a sweet treat for any age group.

The cake is using oil instead of butter, no sugar instead of using syrup of the boiled fruits.  The topping is cooked fruits: apple, pear or nashi.

Freshly baked tea cake, dusted with icing powder

Recipe

Susy Tea Cake

Ingredients

1 cup and half self-raising flour

½ cup Milo

1 teaspoon cinnamon

½ cup oil      
 ½ juice of lemon, ½ cup syrup from the boiled fruits

2 tablespoons sour cream

2 eggs

Mixed boiled fruits:

-        2 apples, peeled and sliced

-        1 pear, peeled and sliced

-        1 nashi peeled and sliced

-        1/2 cup red wine

-        1 cup white sugar

To cook the fruit:

(Place all ingredients in a pot and prepare to boil until the fruits are soft over high heat, and uncovered (7 Minutes).  Lower the heat, cover the pot And continue cooking for 19 minutes.  In the last three minutes, uncover the pot, bring the heat up to a very high setting, and continue cooking until bubbly.  (don’t go away, stay to attend the cooking).  Take it off the heat, cover the pot, leave it to cool.  Drain the fruit, keep the syrup to add onto the cake mixture.

20 cm shallow cake tin

A metal whisk

Method

To prepare the cake

Butter and line a 20 cm shallow tin with baking paper which is exceeding the edge of the tin.

Preheat the oven up to 160 degrees C

Place the flour, Milo and cinnamon in a large bowl, and mix together.

Add in the oil, syrup and lightly beaten egg, mix them quickly, add in the sour cream, and stir thoroughly to make a soft cake mixture
(I mix them with a whisk)

Spoon onto the prepared tin, level the top, arrange all the boiled fruit on top, push them down a little.

Bake on 160 degrees C for 55 minutes.

Take the cake out from the oven, let it stay in the tin for 10 minutes, transfer the cake on a cooling tray to cool

To serve

Dust the cake with icing sugar.  Serve with coffee or tea.

The cake is moist,  the fruit toppings give extra richness but not too sweet.  It keeps well in an airtight container for a few days.  It is a rather fancy tea cake, but why not,  sometimes we can have a treat.

Enjoy the recipe, give it a go, and happy baking!



Until Next Post
Susy