Easter citrus tea cake

Ingredients

Tea Cake

120 grams (4.2 ounces) butter
190 grams (6.7 ounces) sugar
2 large eggs
1 teaspoon vanilla extract
Pinch of salt
30 grams (1 ounce) orange juice
Zest of 1 orange
190 grams (6.7 ounces) all-purpose flour
1 teaspoon baking powder
0.25 teaspoon baking soda
80 grams (2.8 ounces) plain yogurt or buttermilk
100 grams (3.5 ounces) dried or candied fruits

Equipment

Electric Mixer:
This is essential for whipping the butter and sugar together quickly and efficiently. If you don't have an electric mixer, a hand mixer works just as well.
Mixing Bowls:
Having multiple mixing bowls on hand makes the process smoother. Use one for your wet ingredients and another for your dry ingredients.
Spatula:
A silicone spatula is perfect for folding in ingredients and scraping down the sides of your mixing bowl.
Measuring Cups and Spoons:
Precision is key in baking, so make sure you have accurate measuring cups and spoons at your disposal.
Oven Thermometer:
Ensure your oven is at the correct temperature by using an oven thermometer. This prevents over or under-baking.
Baking Tin:
Use a large tin or several smaller ones based on your preference. Just make sure to leave some room for the dough to rise.

Instructions

Step 1

1. Preheat your oven to 392°F (200°C). This will give your oven ample time to reach the proper baking temperature. Tip: Always preheat your oven to ensure even cooking.

Step 2

2. Whip the softened butter with sugar in a large bowl for about 2-3 minutes until light and fluffy. Add one egg and continue to whip until well incorporated. Next, add the second egg and whip again until the mixture is smooth. Tip: Make sure your butter is at room temperature for easier mixing.

Step 3

3. Add the orange zest and orange juice to the butter-egg mixture and whip again. Now, add the slightly warm yogurt or buttermilk and blend well until smooth. Tip: Warming the yogurt slightly helps it blend better.

Step 4

4. In a separate bowl, mix together the dry ingredients: flour, baking powder, baking soda, salt, and vanilla extract. Gradually add these dry ingredients to the butter-egg mixture, mixing at low speed with a hand mixer or folding gently with a silicone spatula until well combined. Tip: Overmixing can result in a dense cake. Mix just until the dry ingredients are incorporated.

Step 5

5. Fold in the dried or candied fruits, ensuring they are evenly distributed throughout the dough. Tip: Coat the fruits in a bit of flour before adding to prevent them from sinking to the bottom.

Step 6

6. Pour the batter into a prepared cake pan (or several smaller pans), filling no more than three-quarters full, as the cake will rise during baking. Tip: Lining the pan with parchment paper can make it easier to remove the cake later.

Step 7

7. Place the cake in the preheated oven, reduce the temperature to 320°F (160°C), and bake for 30-45 minutes, depending on your oven and the size of the cake. After 30 minutes, check the cake by inserting a dry wooden stick into the center; if it comes out clean, the cake is done. Tip: Avoid opening the oven door before 30 minutes to prevent the cake from collapsing.

Step 8

8. Once baked, allow the cake to cool in the pan for about 10 minutes before removing it. Transfer to a wire rack to cool completely. After cooling, you can sprinkle with powdered sugar or drizzle with icing. Decorate as desired.

Servings

Picture this: A sunny afternoon with a slice of warm tea cake in one hand and a steaming cup of your favorite brew in the other. This tea cake pairs beautifully with a variety of accompaniments that can elevate your eating experience. For a classic touch, a dollop of clotted cream on the side does wonders. Looking for something a bit different? Try serving it with a generous spoonful of lemon curd. The tangy zest of the lemon balances out the buttery richness perfectly.

If you're in the mood for something more lavish, turn your tea cake into a dessert centerpiece. Top it off with a drizzle of honey and a sprinkle of sliced almonds for a bit of crunch. Fresh berries like raspberries or blueberries can add a touch of color and tartness that complements the cake's sweetness.

Hosting a brunch or a high tea? Wow your guests by serving the tea cake with a selection of jams and preserves. Strawberry, apricot, or even a tart cherry jam can turn this simple cake into a luxurious treat. Don't forget the fresh mint leaves for garnish—they add a lovely aroma and make the presentation even more appealing.

Variations

Looking to make this delightful tea cake gluten-free? No problem! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for improved texture. Almond flour can also add a lovely nutty flavor, but remember to adjust the liquid content slightly as almond flour can be more absorbent.

If you want to go vegan, swap out the butter for a plant-based butter alternative—coconut oil works well too! Replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a dairy-free yoghurt such as almond or coconut yoghurt. Trust me, these tweaks won't compromise the flavor or texture of your cake.

Faq

How can I tell when my tea cake is done?
You’ll know the cake is ready when a dry wooden stick inserted into the center comes out clean. Start checking after 30 minutes of baking, but not before, as opening the oven too soon can cause the cake to fall.
Can I use regular milk instead of yoghurt or buttermilk?
Using regular milk might alter the texture of the cake. If you must substitute, consider adding a tiny bit of lemon juice to the milk to help it thicken and mimic the consistency of buttermilk or yoghurt.
What’s the best type of sugar to use for this recipe?
Granulated sugar works perfectly for this recipe, but you can also use caster sugar for a finer texture. Avoid brown sugar as it may change the flavor and texture of the cake.
Can I freeze the tea cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be stored for up to 3 months. Thaw it at room temperature when you're ready to enjoy it.
How do I prevent my candied fruits from sinking to the bottom of the cake?
Toss the candied fruits in a little flour before adding them to the batter. This helps distribute them more evenly throughout the cake.
How can I make my tea cake extra moist?
Ensure that you do not overmix the batter and consider adding an extra tablespoon of yoghurt or buttermilk for more moisture. Also, keep an eye on the baking time to prevent overbaking.