Tea Cakes | Scottish Recipe | Tunnock's Tea Cakes
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The exact mould I used:
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Hiya :)
Today I made a batch of these amazing teacakes :) Tunnock’s have been making Tea Cakes for 100’s of years but not the easiest thing to find outside of the UK…so I thought I’d give them a go! What could go wrong? :D Everything I used will be listed below,
-Cheryl
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What did I use?
A 12 hemisphere silicone mould (linked above)
Servings-
6 - 9 tea cakes
How long?
About an hour and a half
Ingredients used -
* 400g (14oz) Milk chocolate buttons - melted
* 75g (2.6 oz) soft butter - Unsalted
* 40g (1.4 oz) White sugar - I used caster sugar
* 80g (4 oz) Plain/all purpose flour
* 35g (2oz) Plain wholemeal flour
* 1/2 teaspoon salt
* 1 teaspoon vanilla extract
* 1 Jar marshmallow fluff
* A few teaspoons of jam - optional.
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Afternoon Tea Cakes with Chef Shane Smith | Carrot & Cardamom Cake | Lemon & Lavender Drizzle Cakes
In our last episode of the Shane Smith Afternoon Tea series, Shane makes a moreish gluten free carrot cake slice flavoured with cardamom and topped with cream cheese frosting. He also shows us his twist on lemon drizzle cake with added lavender in the soaking syrup.
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Master Pastry Chef, Shane Smith, has over 20 years’ experience working in some of the world’s most celebrated pastry kitchens across the globe.
Shane considers himself very lucky to have spent the past two decades in a career that fulfills him on a daily basis, experimenting with seasonal ingredients and methods, developing new recipes and pushing his creativity to produce exquisite pastries that are sculptural, beautiful and delicious. Today his culinary repertoire and technical skills are second to none and Shane is passionate about passing on his knowledge to the next generation of Pastry Chefs.
He is a regular contributor to The Irish Times, The Irish Independent, Food & Wine magazine and other national publications. He also writes a monthly baking column for the Anglo Celt newspaper in his hometown of County Cavan. Shane holds regular cookery segments on RTÉ & Virgin Media Television, Ireland where he can be seen bringing his natural flare and love for all things sweet to the nation’s homes.
Coffee Walnut Cake | Ultimate Tea Time Cake
Coffee Walnut Cake | Ultimate Tea Time Cake// Wondering how to make a moist coffee walnut cake? Or looking for a moist coffee walnut cake recipe that allows you to bake a coffee cake from scratch? Look no further. This coffee cake recipe, will drive those taste buds crazy.
If you do give it a try, let us know how it turned out.
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Coffee Walnut Cake
Ingredients
30 gms chopped walnut
90 gms brown sugar
115 gms unsalted butter
100 gms all-purpose flour
2 tsp instant coffee powder
1 1/4 tsp baking powder
1/4 tsp baking soda
2 large eggs
2 tbsp warm milk
1/2 tsp coffee essence
a pinch of salt
Method
Preheat the oven to 180°C
Line a loaf cake tin with parchment paper and set aside.
Chop the walnuts into small pieces and set aside.
Warm the milk in the microwave for 10 seconds and mix with the instant coffee powder and mix well. Set aside.
Beat the butter and sugar until creamy on medium speed until well combined.
Add the egg into the mixture one by one until well combined.
Then add the coffee essence and the coffee mixture.
Sift the flour, baking powder, baking soda and salt.
First gently fold the ingredients together and then continue to mix until just well combined.
Transfer the batter into the loaf tin and sprinkle the walnut pieces on top.
Bake for around 35-40 mins or until a toothpick inserted in the centre comes out clean.
Remove from the oven and let it cool for 10 minutes then transfer to a wire rack to cool completely.
Disclaimer:
- This video contains affiliate links, which help support this channel. When you purchase through a link here, at no extra cost I make a small commission which helps me continue to provide content and videos for you. As always, thank you so much for your support!
- Recipe adapted from bakabee.com
Beth's Quick Blueberry Tea Cake Recipe | ENTERTAINING WITH BETH
Learn how to make my quick Blueberry Tea Cake Recipe and great item to serve at your next brunch.
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BETH’S QUICK BLUEBERRY ALMOND TEA CAKE RECIPE
Serves 8
INGREDIENTS
¾ cup (180 ml) of melted unsalted butter
¼ cup (60 ml) canola oil
1 cup (200 g) sugar
2 eggs
1 ½ (7.5 ml) tsp pure almond extract
¼ cup (60 ml) water
1 ½ cups (180 g) flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
6 oz (170 g) fresh blueberries
¼ cup (50 g) raw sliced almonds
1-2 tbsp (13 g) of powdered sugar for garnish
METHOD:
Preheat oven to 350F/(176C) degrees.
Spray a 10” (25 cm) deep dish, removable bottom, fluted tart pan with baking spray. Set aside. (you can also use a regular cake pan, or turn this into muffins too)
In a large bowl combine melted butter, canola oil, and sugar. Mix well until combine. Then with a wire whisk whip in eggs, whisking until combined. Add almond extract and water and stir well.
In a small bowl combine flour, baking powder and salt whisk until combined. Add flour mixture to wet mixture, stir gently with a wooden spoon or spatula. Add blueberries, stirring in gently.
Pour batter into prepared pan and top with a sprinkle of raw almonds. Bake for 25-30 mins until golden brown and a toothpick comes out clean.
Remove cake from the tin. Place on a cake stand and dust with powdered sugar.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn easy recipes, party planning tips and easy dinner and dessert recipes that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!
How a 5-Star London Hotel Prepares the Most Iconic Afternoon Tea Service — Clocking In
Claridge’s Hotel in Mayfair, London, serves one of the most elite afternoon tea services in the world. Sundays remain the busiest day for executive pastry chef Thibault Hauchard, who took over the entire pastry program.
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Credits:
Producer: Pelin Keskin
Directors: Pelin Keskin, Murilo Ferreira
Camera: Murilo Ferreira, Carla Francescutti
Editor: Lucy Morales Carlisle
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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Baking Class Day-89~Rasmalai Tea Time Cake Recipe| Eggless Soft & Moist Rasmalai Cake |Tea Time Cake
Baking Class Day-89~Rasmalai Tea Time Cake Recipe| Eggless Rasmalai Fruit Cake |Tea Time Cake Recipe
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Ingredients:
1 cup warm milk (250ml)
1 pinch of saffron
1/2 tsp cardamom powder
1+1/4 cup maida
1 tsp baking powder
1/2 tsp baking soda
2 tbso butter
4 tbsp powder sugar
1/4 oil
1/2 cup condensed milk
1 tsp rasmalai essence
1 tsp vinegar
2-3 tbsp chopped almonds & pistachios
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