Ingredients
Tea Cake
Instructions
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Servings
Equipment
Ideal for melting sugar and combining the butter with hot cream. A non-stick saucepan can make cleaning up a breeze.
You’ll need a few of these to whip the caramel and eggs separately. Opt for glass or stainless steel for better durability.
A good spatula is essential for gently combining mixtures without deflating them. Silicone spatulas are flexible and heat-resistant.
Use a well-greased baking pan to ensure your cake can be easily removed after baking. A springform pan works best.
Preheat to 347F (175C) for even baking. Having an oven thermometer can help maintain accurate temperatures.
Variations
Faq
- How do I prevent my cake from sticking to the pan?
Ensure you thoroughly grease the pan with melted butter or line it with parchment paper for effortless removal.
- Can I use fresh blackcurrants instead of frozen?
Yes, you can use fresh blackcurrants. Just make sure to toss them with cornstarch to prevent them from sinking to the bottom of the cake.
- Is it okay to use alternatives to whipping cream and honey?
Yes, you can substitute whipping cream with heavy cream or even coconut cream for a different flavor profile, and replace honey with agave syrup or maple syrup if you prefer.
- How can I make sure my cake is baked evenly?
Preheat your oven and bake at the recommended temperature. If the top begins to brown too quickly, cover the cake loosely with aluminum foil midway through baking.
- What’s the best way to store the cake?
Store the tea cake in an airtight container at room temperature for up to three days, or refrigerate it if you prefer a slightly longer shelf life.
- Can I add other fruits or ingredients?
Absolutely! Feel free to experiment with different berries or even add a handful of nuts for extra texture and flavor.