Are you craving a warm, comforting treat that's surprisingly easy to make? Look no further! This tea cake recipe with nutmeg is the perfect answer for a cozy afternoon or a delightful addition to your next gathering. It's one of those easy recipes that delivers maximum flavor with minimal effort, making it ideal for both beginner bakers and experienced cooks alike. This recipe is a perfect example of homemade cooking at its finest – delicious, satisfying, and surprisingly quick to whip up! Get ready to impress yourself and your loved ones with this simple yet spectacular tea cake.
Ingredients:
- 175g (1 1/2 cups) self-raising flour
- 175g (¾ cup + 2 tbsp) caster sugar
- 175g (¾ cup) unsalted butter, softened
- 3 large eggs
- 1 tsp baking powder
- 1 tsp ground nutmeg
- 1 tbsp milk (or more, if needed)
- Icing sugar, for dusting (optional)
Instructions:
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Preheat & Prep: Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). Grease and flour a 20cm (8-inch) round cake tin. This simple step ensures your cake releases easily and looks beautiful.
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Cream Butter & Sugar: In a large bowl, cream together the softened butter and caster sugar until light and fluffy. This is best achieved using an electric mixer, but can be done by hand with a little elbow grease. The fluffier the mixture, the lighter your cake will be.
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Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. If the mixture starts to curdle, add a tablespoon of flour.
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Dry Ingredients: In a separate bowl, sift together the self-raising flour, baking powder, and ground nutmeg. Sifting prevents lumps and ensures even baking.
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Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as this can lead to a tough cake. Add the milk, a tablespoon at a time, until the batter reaches a smooth, dropping consistency.
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Bake: Pour the batter into the prepared cake tin and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Every oven is slightly different, so keep an eye on it towards the end of the cooking time.
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Cool & Serve: Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Once cool, dust with icing sugar, if desired. Serve and enjoy this delicious treat with a cup of tea or coffee.
Tips for the Best Tea Cake:
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for optimal creaming and mixing.
- Don't Overmix: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix only until the ingredients are just combined.
- Check for Doneness: Use a skewer or toothpick to check if the cake is baked through. If it comes out clean, it's ready!
- Cooling is Key: Allowing the cake to cool completely in the tin prevents it from crumbling when you transfer it to a wire rack.
Variations:
- Citrus Twist: Add the zest of one lemon or orange for a zesty twist.
- Chocolate Delight: Incorporate 2 tablespoons of cocoa powder into the dry ingredients for a chocolate tea cake.
- Fruit Infusion: Fold in ½ cup of blueberries, raspberries, or chopped cranberries for a fruity variation.
Nutritional Information (per serving, approximate):
This will vary depending on the exact ingredients used and portion size. Nutritional information is best calculated using an online nutritional calculator with the specific ingredients used. Generally, this tea cake is a moderate source of carbohydrates and fat, and a good source of energy.
This simple tea cake recipe is a perfect addition to your repertoire of quick dinner ideas and healthy meals, particularly if you’re looking for a delightful dessert that’s easy to make and satisfying to eat. Enjoy this delicious, homemade treat!