Tea cake with raisins
8 servings
90 minutes
Tea cake with raisins is a classic British dessert with deep traditional roots. Its flavor is based on a harmonious blend of dried fruit sweetness, caramel notes of demerara sugar, and the delicate nutty texture of pecans. Brewed black tea gives the cake a special moisture and warm aroma, making it an ideal companion for afternoon tea. This cake is especially popular on cool evenings when one wants to warm up and enjoy coziness. Preparation requires patience: dried fruits soak in sweet tea overnight and are then enriched with the softness of milk and eggs. The result is an airy and rich cake with subtle notes of fruit and nuts. It can be served as a standalone dessert or complemented with fresh cream and jam to enhance the flavor.
1
Dissolve sugar in hot tea. Place raisins, currants, kishmish, and candied fruits in a bowl, pour sweet tea over them, cover, and leave overnight.
- Demerara sugar: 225 g
- Black tea: 275 ml
- Raisins: 225 g
- Currants: 225 g
- Sultanas (seedless raisins): 225 g
- Candied fruit: 110 g
2
Beat the egg with milk.
- Chicken egg: 1 piece
- Milk: 2 tablespoons
3
Roast pecan nuts at 170 degrees for 6-8 minutes. Chop the cooled nuts.
- Pecan: 110 g
4
Add the egg-milk mixture and roasted nuts to the bowl of fruits, sift the flour, and mix.
- Chicken egg: 1 piece
- Milk: 2 tablespoons
- Pecan: 110 g
- Self-raising flour: 450 g
5
Divide the obtained mass into 2 parts, place in parchment-lined molds, and bake for 1.5 hours at 170 degrees.
