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The ultimate (toasted) teacake please...
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 Kati 
  member since 06/12/2009 
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I'm living in Germany and whenever I spend some time in GB, one of my must-haves is Toasted Teacake. I had it at Starbucks but also at a cosy little cafe in Dorset, both were pretty much the same kind of two round cakes with currants and simply delicious. Back home I can't fight my new addiction and am desperately looking for a good recipe for teacake. (I know that you can probably call any cake a teacake if you serve it for tea. But I hope, somebody knows that kind of Toasted Teacake you can get at Starbucks) I found two different recepies for round bun-like cakes. One recipe is without currant (which I could just add) and with yeast, one is with currant and selfraising flour. I am sure, that is makes a different if you use yeast or selfraising flour! Does anybody know what I should use to get "my" teacake? Thanks a lot, Kati. |
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 busylissy 
member since 17/04/2008
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Hello Katie
this one works for me: Ingredients 225 g (8 oz) strong white (bread) flour 225 g (8 oz) strong wholemeal (bread) flour or 450g ( 16 oz)strong white flour 1 tsp salt 55 g (2 oz) unsalted butter, cut into small pieces 1 sachet easy-blend dried yeast, about 7 g 30 g (1 oz) caster sugar 85 g (3 oz) sultanas 85 g (3 oz) currants ½ tsp ground cinnamon 300 ml (10 fl oz) tepid milk, or as needed, plus extra for brushing Method: 1. Sift the white and wholemeal flours and the salt into a large bowl, tipping in any bran left in the sieve. Rub in the butter, then stir in the yeast, sugar, sultanas, currants and cinnamon. Make a well in the centre and pour in the milk. Mix together, adding more milk as needed to make a soft dough. 2. Turn the dough out onto a lightly floured surface and knead for about 10 minutes or until smooth and elastic. Place in a lightly greased bowl, cover with a tea-towel and leave to rise in a warm place for 1–2 hours or until doubled in size. 3. Turn the dough out onto the lightly floured surface and knock it back. Knead for 2–3 minutes, then divide it into 10 equal pieces. Shape each piece into a round teacake. 4. Place the teacakes on 2 greased baking sheets and cover with a tea-towel. Leave to rise in a warm place for 30–60 minutes or until puffy. 5. Preheat the oven to 220ºC (425ºF, gas mark 7). Uncover the teacakes and lightly brush the tops with milk. Bake for 10–15 minutes or until nicely browned, then transfer to a wire rack to cool. These are best eaten on the day they are made, but can be kept for 1–2 days. I hope you will like them. Regards busylissy |
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