Tea Cake
This moist and fluffy vanilla-flavored tea cake tastes best when served warm with hot tea or coffee in the evening. Easy to make, with a beautiful texture, sprinkled with almond and pistachio, and so much delicious with raisins inside.
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.