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Tea Cake with Berries
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Description
This cake is very easy to make and you can use any kind of berries you like. I used red currants. The first time I ate this kind of cake it was in Sweden. I am not necessarily a tea person, but this is great with a cup of tea. I adore cakes with soft sponge texture.
Ingredients
- 6 Tablespoons Caster Sugar
- 200 grams Redcurrants
- 3 Eggs
- 300 grams Caster Sugar
- 150 milliliters Milk
- 100 grams Butter
- 250 grams White Flour
- 2-½ teaspoons Baking Powder
- Cinnamon, For Sprinkling Over Top
Preparation
Start by mixing the first amount of sugar with the red currants in a small bowl and leave them overnight in the fridge.
The next morning, preheat the oven at 200 C.
In a large mixing bowl, beat the eggs with the second amount of sugar. Combine using a mixer until fluffy.
Add the milk into a small saucepan and heat on medium heat. Once it’s hot, add the butter then turn the heat off and allow butter to melt.
Using some butter grease a 20 cm round baking tin.
Mix the baking powder with the flour and then add it into the egg mixture and mix to combine. Add the milk and mix until everything is well incorporated.
Pour the batter into the tray and place the red currants on top. Sprinkle the top with some cinnamon. Bake for 35 minutes. When the Tea Cake with Berries is ready serve it with vanilla custard.
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Janet Martin on 2.17.2015
I don’t think we have “red currants” here in the US where currants are just tiny dried raisins, but I’m going to use chopped dried cranberries–looks yummy.