Tea Cake

Start your breakfast with a cake made from raisins. The cake can also be a snack or a dessert after lunch.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 70 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 150 g Wheat flour, white, multi-purpose

  • 150 g Flour, Whole wheat

  • 3 bags Tea, chamomile, cooked

  • 3 dl Water

  • 200 g Raisins

  • 1 teaspoon Baking powder

  • 50 g Sugar, brown

  • 1 piece Egg, fresh

  • 2 spoons Butter, unsalted

Steps

  1. Boil water in a cup and remove it from the heat. Place tea bags in the water and remove them after 4 minutes. Pour the tea over the cleaned raisins in a bowl. Soak the raisins in the tea overnight.

  2. Preheat the oven to 160 degrees Celsius. In a larger bowl, sift the wheat and whole grain flour, add baking powder and sugar, and pour the tea and soaked raisins over it. Crack an egg into a small bowl and beat it well. Add the beaten egg to the bowl, then take an electric mixer (use spiral attachments) and mix everything into a soft, round dough. Add hot water to the dough if needed.

  3. Grease a rectangular baking pan with butter. Pour the dough into the pan and spread it evenly. Place the pan in the preheated oven and bake for about an hour. The cake is done when it turns a light brown color, rises, and is firm. A well-baked cake will slightly crack in the middle.

  4. Let the cake cool in the pan. Once cooled, turn it onto a clean kitchen towel and wait for it to cool completely. Slice the cooled cake and serve it on plates.

Nutrition Information (Per 100g)

  • Calories: 283.38 kcal
  • Fat: 1.31 g
    • Saturated Fat: 0.29 g
  • Carbohydrates: 62.31 g
    • Sugars: 7 g
  • Protein: 6.71 g
  • Fiber: 4.38 g

Advice

The cake tastes best the next day or two days later. For preparing the cake, you can also use other dried fruits: apricots, plums, pineapple, cranberries… If you like the taste of rum, you can add a tablespoon of rum to the tea, but only if you are not serving it to children.