Bakery
Comments 2

Black Tea Cake – From My Mother’s Kitchen to Mine…

 

It is just a normal afternoon – there is some tea in the kettle, soon there will be even more fresh one, my aunt and uncle might stop by, I really want to have some cake.. And so I tell my mother: mum, could you pleaaaase bake your black tea cake??? Pleeease, pretty pretty pleaaase! And so she quickly bakes the most wonderful cake in the world!

 

 

photo(77)

 

This is the story of my childhood. As I was baking the cake myself this time, I could not stop the few tears dropping from my eyes.. What can I say – I miss my mother. I miss her cake. I miss those afternoons. I miss my childhood. I miss being my mother’s little girl – though I am not a little girl any more and those times are way past behind us now.. And I am about 3000 km away from her..

 

This cake smells like my childhood. And it feels like my mother’s hug. I hope one day I will have my own little girl and we will bake this cake together.

 

B

 

Ingredients:

 

3 eggs
2 cups / 5 dl granulated white sugar
1 cup / 2.5 dl vegetable oil (I used canola oil – rypsiöljy. Any vegetable oil would do, but no olive oil)
1 cup / 2.5 dl brewed and cooled black tea (Earl Grey would do)
1 tbsp / 15 ml cacao (If you want a bit more chocolate taste, you can make this 2 tbsp / 30 ml)
1/2 tbsp / 7.5 ml ground cinnamon
3 cups / 7.5 dl white flour
2.5 tsp / 12.5 ml baking powder

 

To spread on top:
Powdered sugar

 

ing

 

1. Preheat the oven to 180C.

 

2. Put eggs in a mixing bowl and beat for about 1 minute.

 

1A

 

1B

 
3. Add sugar to the eggs and continue beating until it is white and fluffy.

 

2A

 

2B

 
4. While the mixer is still on, add oil and tea, and continue mixing until they are fully incorporated.

 

3A

 

3B

 

3C

 
5. Add cacao, cinnamon, flour and baking powder and continue mixing until all the ingredients are fully incorporated.

 

4A

 

4B

 

4C

 

4D

 
6. Put a baking sheet or grease a cake mould and pour the cake batter into the mould. Tap the mould on the working surface a few times to get the air bubbles out. Put the mould in the oven, in the middle rack. Bake for about 30 minutes or until a toothpick stuck into the cake comes out clean. If the cake is still not baked but the surface looks too browned, you can cover the surface loosely with an aluminium foil and continue baking until the cake is fully done. When the cake is fully baked, take it out of the oven and leave it to cool down a bit.

 

5A

 

5B

 
7. Prepare some powdered sugar and a strainer. Spread some powdered sugar onto the cake’s surface while it is still a little warm. When the cake is completely cool, cut into pieces and eat it! Yummm!!

 

6A

 

6B

 

6C

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This entry was posted in: Bakery
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I'm a designer based in Helsinki, who turned into a food blogger / eating designer / baker and finally found the meaning of life by cooking, baking and eating together.

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