Irish Tea Cakes Food

IRISH TEA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan.
• In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until fully incorporated; stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.
• Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving.

IRISH TEA CAKES

Steps:

• The day before you intend to cook this recipe, place all the fruit and the mixed peel into a large mixing bowl.
• In a medium bowl or large heat proof jug, measure out 275ml of boiling water.
• Jiggle the tea bag around in the water until you have a nice, strong brew.
• Add the sugar to the hot tea and stir until sugar is dissolved.
• Pour tea/sugar mixture over the fruit.
• Cover and leave overnight.
• The next day, set the oven to 170C/325°F.
• Grease two 450g/1lb loaf tins and line the base and sides with baking paper- also known as baking parchment or silicone paper.
• Add the chopped walnuts to the fruit mixture.
• Break the egg into a small dish, add the milk, and beat lightly.
• Add the egg mixture to the fruit mixture.
• Sieve the flour into the fruit mixture then mix well, using a wooden spoon- the mixture may seem dry at first, but keep mixing and it will come together.
• Using a large serving spoon, divide the mixture evenly between the lined loaf tins, then smooth the tops with the back of a spoon.
• Place on the centre shelf of the oven and bake for 1 1/4- 1 1/2 hours until a skewer, pushed through the centre of the cake, comes out clean.
• Be careful not to overcook- test after 1 1/4 hours.
• Remove cakes from oven and turn out immediately to cool on a wire rack.
• Serve warm or at room temperature, sliced and buttered.

EASY IRISH TEA CAKE

Steps:

• Soak currants in the tea and add the brown sugar. Leave fruit overnight to soak.
• Next day add the self-raising flour and the SR Flour and the lightly beaten egg.
• Mix well with a wooden spoon and place into a greased and lined small loaf tin. I think these are also referred to as a bar tin.
• Bake in a pre-heated moderate oven for about 1 hour. Turn out and cool.
• Serve sliced and buttered. This loaf keeps very well for at least a week.
• Cooking and prep time does not include overnight soaking of the currants.

CHEF JOHN'S RUSSIAN TEA CAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange rack in center position of oven.
• Place butter, 1/3 cup packed powdered sugar, walnuts, salt, and vanilla in a bowl. Top with the flour. Mix with your clean hands until the dough starts to clump up. Keep mixing by hand until all the flour and clumps of butter are evenly mixed into the dough and it can be easily formed into balls.
• Scoop out dough and roll by hand into uniformly round balls, just slightly larger than 1 inch. Place on a rimmed baking sheet lined with a silicone baking mat about 2 inches apart.
• Bake in preheated oven until lightly golden, 15 to 25 minutes depending on the size of the cookies.
• Let cool exactly 5 minutes then roll in remaining 1 cup confectioners' sugar. Let cookies cool completely and toss them again in the confectioners' sugar.

TEACAKES

Steps:

• Warm the milk with the butter in a pan until the butter has melted, then add 100ml water to cool the mixture to room temp. Tip the flour, yeast, sugar, spice and 1 tsp salt into a bowl, making sure the yeast is on the other side of the bowl to the salt. Make a well in the flour mixture and pour the milk and butter in, mixing until it forms big flakes, then bring together with your hands. Tip on a surface and knead until smooth (about 5 mins). Put the dough into a large, lightly oiled bowl, cover with a damp tea towel and leave until doubled in size, so about 1-1 ½ hours.
• Line a tray with baking paper. Tip the mixed dried fruits into the dough and knead them in, trying to disperse them evenly throughout the dough. Cut your dough into 6 even-sized balls, take each ball and, using the cup of your hand, and pressing down a little with your palm, roll the ball in a circular motion on the surface to create tension across the top of the bun and a neat round shape. Place onto a tray about 5cm away from each other and press down with your palm to flatten the dough down a little, creating the teacake shape. Cover loosely with an oiled sheet of cling film, for a further 45 mins, or until they have doubled in size.
• Meanwhile, heat the oven to 200C/180C fan/gas mark 6. Brush the top of each bun liberally with the egg wash, then bake for 20 mins on the top shelf of the oven, until the buns are golden and well risen. Allow to cool on a wire rack, then slice in half, toast and slather with butter if you like.