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Category: Desserts
Serving: 8-10 thick slabs
Preparation: 1 hour

tea cake are one of those food memories that is very special. Soft slabs of cake, soft whipped creme Chantilly and tea it dose sound classic and he same time nostalgic. Sitting amidst the rambling of tall trees amidst the vineyards in Californian wine country and savoring the moment with my brother Joel who bakes the most rustic cakes is a memory that I cherish.


unbleached all purpose flour- 350g
salt- a pinch
baking powder- 8g
vanilla- 2 inch piece
unsalted butter - 300g (softened)
egg whole- 3-4 nos
jaggrey sugar-200g
strawberries marinated in balsamic- 8-10 pieces


1. Marinate strawberries in balsamic vinegar 30-45 minutes.
(if you like it soft leave it for a day or two in a fridge)
2. Sift all the dry ingredients a couple of times.
3. In a Kitchenaid place the softened butter and use a paddle fixture to cram the butter.
4. Once the butter is soft and fluffy, add the scraped vanilla and incorporate eggs one at a time.
5. Scrape the sides of the mixing bowl. Return the paddle.
6. Add the jaggrey sugar and continue creaming for a minute.
7. Pour in the dry ingredients in a gentle stream and give it a quick whiz and stop.
8. Smear a pan with butter, pour in the cake batter, get some balsamic marinated strawberries, more cake batter and into the oven at 170C for 20 minutes, pass a cake tester and if reuired another 5 minutes and you have the most amazing and soft tea cake.

Serving Ideas

little cups of lapsang suchong and conversations

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