This tea cake recipe yields a delicious homemade tea cake to enjoy with tea or coffee. Easy to make, sprinkled with almond and pistachio, flavored with vanilla extract, fluffy, and very delicious with raisins inside. I added a few drops of food coloring to produce the cake with a beautiful colored texture.
This is an easy recipe that produces a rich, moist and fluffy tea cake. You’ll find this recipe very simple and easy to bake the cake without an oven with a few ingredients. It yields a perfect teacake every time. Once you try it, you’ll definitely want to bake this cake over and over again.
What is Tea Cake?
A tea cake is a cake that is baked with traditional ingredients: butter, sugar, eggs, and flour. In modern tea cakes, in addition to these basic ingredients, a leavening agent such as baking powder or baking soda is used to produce lighter and fluffier cakes. It is a simple cake that is served warm as an accompaniment to afternoon tea or coffee.
Variations on Tea Cake
There are various variations on the tea cake which include the addition of flavoring agents such as vanilla or almond extract and leavening agents such as baking soda or baking powder. Leavening agents are intended to produce a less dense tea cake. Vegetable oil is sometimes substituted with butter resulting in a moister cake.
Certain countries and regions have distinctive versions of tea cake. In England, a tea cake is generally a yeast-based bun containing dried fruit. This is typically toasted, buttered, and served with tea. A certain version of the cake is made with added aromatics such as nutmeg, cinnamon, and rose water.
In the United States, the traditional tea cakes can be large dense cookies or small cakes, made with sugar, butter, eggs, flour, milk, and flavoring. Sour cream is also a popular substitution for some of the butter to produce a cake with a tangy flavor.
In Australia and India, a tea cake is more like a butter cake that is served warm with tea. The ingredients of the cake consist of flour, eggs, butter, and sugar. Australian tea cakes are usually sprinkled with caster sugar and cinnamon and served warm with additional butter.
Recipe Ingredients
This recipe yields a sweet and fluffy tea cake with simple ingredients that you can get easily from your nearby store:
- Vegetable oil (substitute of butter)
- All-purpose flour
- Sugar
- Eggs
- Baking powder
- Vanilla extract
- Dry Fruit (raisins)
- Nuts (almonds and pistachio)
How to Make Tea Cake
In this recipe, I’ll tell you how to make the cake fluffy and delicious without an oven. This easy recipe takes less than an hour to prepare a moist and fluffy cake if you have all the ingredients handy.
It is a favorite dish for children and adults. Try it at home and enjoy the great taste.
Preparing the Batter
Whisking Eggs and Sugar
Take the eggs at room temperature and crack them in a mixing bowl. Beat the eggs well with a whisk or hand mixer (operate at low speed) so that egg yolks and whites both are combined well. Beat the eggs yolks and whites till they become a homogeneous mixture.
Now pour in the sugar powder. Whisk well with the help of wire whisk till the eggs and sugar become creamy. Make sure that you don’t put anything into the mixture until they are creamy. The better you whisk the more delicious and softer cake you have. When the mixture is creamy, mix in the yellow food color. Now mix in the salt.
Mixing Cooking Oil, Baking Powder, and All-purpose Flour
After mixing the salt, whisk in the cooking oil and then mix in 2 to 3 drops of vanilla essence. Do not use more than this quantity as it has a strong flavor.
After mixing the vanilla extract, mix in half quantity of the all-purpose flour. Also, add baking powder to it. Sift all-purpose flour and baking powder twice or thrice before adding it to get a lumps-free smooth batter. Mix the flour. Now pour in the remaining all-purpose flour and use a spatula to mix the batter. Clean the edges of the bowl too, while mixing to mix all the ingredients.
Adding the Raisins
When the batter is ready, include raisins into it. Cut the raisins in half and mix them into the batter. After mixing the raisins, pour the batter into the springform pan (baking mold). You can also use a steel pan as a baking mold.
Preparing the Baking Mold
Now grease a 9-inch non-stick springform pan with cooking oil and dust it with flour. Spread the oil inside the whole pan with the help of a hand or cooking brush. Instead of dusting the pan, you may line it with parchment paper or SAGA baking paper.
Pour the batter into the pan now. Tap the mold slightly to spread the batter evenly and to remove the air bubbles from inside. Use the spatula to remove the air bubbles on the surface of the batter.
Sprinkling the Nuts
After pouring the batter into the baking mold, sprinkle crushed almonds and pistachio on the batter. Now bake the cake.
Baking the Cake
Take a cooking pan and place a metal spacer inside the pan. Preheat the cooking pan on medium-high flame for 2 to 3 minutes. After heating, place the baking mold on the metal spacer inside the cooking pan. Ensure its level is balanced. If it is uneven you will not get the right shaped cake.
Now place the lid over the pan and bake the cake on a medium-high flame for 5 minutes. Then reduce the flame to medium-low and bake it for 40 to 45 minutes.
After 45 minutes, check the cake by inserting a toothpick into the cake. If it comes out clean, the cake is baked through. If the toothpick comes out with some batter on it, then bake the cake for some more time.
Now take the cake pan out of the cooking pan and place it on the wire rack. Before taking the cake out of the baking mold, let it cool for 6 to 7 minutes. You may get uniform slices only when it is cold. Remove it from the mold and remove the baking papers. A soft and delicious tea cake is ready now.
Now cut the cake pieces into uniform slices with a serrated knife and enjoy the soft and delicious tea cake with the evening tea.
Shelf Life of Tea Cake
This cake keeps well for up to 24 hours at room temperature when stored in an airtight container. After that, it may dry out and turn flaky. If you want to store the teacake for a few days, wrap it with plastic wrap or aluminium foil and place it in the refrigerator.
Best Tea Cake Recipe Tips
- Whisk the eggs and sugar till they become creamy. Make sure to add more ingredients to the mixture only after it is creamy.
- Stir in only a few drops of vanilla essence as it has a strong flavor. If you add extra vanilla extract the cake may taste bitter.
- Sift all-purpose flour and baking powder twice or thrice before adding to the mixture, to get a lumps-free smooth batter.
- If you feel the batter is dense, you can use 2 to 3 tbsp of milk to get a perfect batter.
- After taking the cake out of the cooking pan, let it cool for 6 to 7 minutes on a wire rack. If you cut it hot, you may not get the proper cuts. Also, use a serrated knife to cut the cake into uniform slices.
- Cool the cake over the wire rack as it will cool the cake faster than if simply left on a countertop. A hot pan continues baking the goods inside it, so faster cooling prevents over-baking.
Tea Cake
Ingredients
- 250 grams All-Purpose flour
- 1.5 tsp Baking powder
- 250 grams Sugar powder
- 5 Egg
- 1/4 tsp Salt
- 1 pinch Yellow food color
- 2 to 3 drops Vanilla essence
- 125 grams Cooking oil
- 1.5 tbsp Raisins
- 2 tbsp Almonds (Crushed)
- 2 tbsp Pistachio (Crushed)
Instructions
Preparing the Batter
- Take the eggs at room temperature and crack them in a mixing bowl. Beat the eggs well with a wire whisk or hand mixer till the egg yolks and whites both are combined well. Operate the hand mixer at low speed.
- Now pour in the sugar powder. Whisk well till the eggs and sugar become creamy. Do not add anything to the mixture until they are creamy.
- When the mixture is creamy, mix in the yellow food color and then mix in the salt.
- After mixing the salt, whisk in the cooking oil.
- Then mix in 2 to 3 drops of vanilla essence.
- First, mix in half quantity of the sifted all-purpose flour and baking powder.
- Then mix in the remaining flour. Mix the batter with the help of a spatula. Also, clean the edges of the bowl with the help of a spatula.
- When the batter is ready include raisins (cut into half) in the batter. After mixing the raisins, pour the batter into the baking mold.
Preparing the Baking Mold
- Now grease the inside of the non-stick springform pan with cooking oil and dust it with flour. You may also grease the pan and line it with parchment paper or SAGA baking paper.
- Pour in the batter now. Tap the mold slightly to spread the batter evenly and to remove the air bubbles from inside. Use a spatula to remove the air bubbles on the surface of the batter.
- Sprinkle crushed almonds and pistachio on the batter. Now bake the cake for 40 to 45 minutes.
Baking the Cake
- Take a cooking pan and place a metal spacer inside the pan. Preheat the cooking pan on medium-high flame for 2 to 3 minutes.After heating the pan, place the baking mold on the metal spacer inside the cooking pan. To get a properly shaped cake, ensure its level is balanced.
- Now cover the pan with its lid and bake the cake on a medium-high flame for 5 minutes. Then reduce the flame to medium-low and bake it for 40 to 45 minutes.After 45 minutes, check the cake by inserting a toothpick into the cake. If it comes out clean, the cake is baked through. If not, then bake the cake for some more time.
- Now take the cake pan out of the cooking pan and place it on the wire rack. To get the uniform slices, allow the cake to cool for 6 to 7 minutes before taking it out of the baking mold.Remove it from the mold and remove the baking papers. A soft and delicious tea cake is ready now.
- Now cut the cake pieces into uniform slices with a serrated knife and enjoy the soft and delicious tea cake with the evening tea.
Video
Notes
If you feel the batter is dense, you can use 2 to 3 tbsp of milk (at room temperature) to get the perfect batter.
