Easy and Delicious Tea Cakes Recipe: A Perfect Treat for Any Occasion
Are you looking for a simple yet delightful tea cake recipe that will impress your friends and family? Look no further! This recipe is perfect for beginner bakers and seasoned pros alike. It’s easy to follow, requires minimal ingredients, and delivers a moist and flavorful tea cake every time. Let's get baking!
Ingredients You'll Need:
This recipe makes approximately 12 tea cakes. Adjust the quantities as needed.
- 175g (6 oz) softened unsalted butter: Make sure your butter is at room temperature for optimal creaming.
- 175g (6 oz) caster sugar: Granulated sugar will also work, but caster sugar dissolves more easily.
- 3 large eggs: Room temperature eggs are best for even mixing.
- 1 teaspoon vanilla extract: This adds a lovely depth of flavor.
- 225g (8 oz) self-raising flour: If you don't have self-raising flour, you can use plain flour and add 2 teaspoons of baking powder.
- 1 teaspoon baking powder (only if using plain flour): Ensure your baking powder is fresh for best results.
- Pinch of salt: This enhances the flavors.
- Optional additions: Consider adding 100g of chopped fruit (such as blueberries, cranberries, or raisins), chocolate chips, or nuts for extra deliciousness!
Step-by-Step Baking Instructions:
Getting Started: Preheat your oven to 180°C (350°F/Gas Mark 4). Line a 12-hole muffin tin with paper cases. This prevents sticking and makes for easy removal.
Creaming the Butter and Sugar: In a large bowl, cream together the softened butter and sugar until the mixture is light, fluffy, and pale. This step is crucial for a light and airy cake. You can use an electric mixer for this, or do it by hand – it'll just take a little more elbow grease.
Adding the Eggs and Vanilla: Gradually beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
Incorporating the Dry Ingredients: Gently fold in the self-raising flour (and baking powder if using plain flour) and salt. Be careful not to overmix, as this can lead to a tough cake. Mix until just combined.
Adding Optional Mix-ins (if using): Now is the time to gently fold in your chosen fruit, chocolate chips, or nuts.
Filling the Muffin Tin: Divide the batter evenly among the prepared muffin cases, filling each about two-thirds full.
Baking Time: Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
Cooling and Serving: Let the tea cakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm with a cup of tea or coffee – the perfect afternoon treat!
Tips for Perfect Tea Cakes:
- Don't overmix the batter: Overmixing develops the gluten in the flour, resulting in a tough cake.
- Use fresh baking powder: Old baking powder won't rise properly.
- Let the cakes cool completely: This prevents them from crumbling when you handle them.
- Get creative with your additions: Experiment with different fruits, spices, or extracts to create your own unique tea cake variations.
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