Such a delicious tea cake will not leave anyone indifferent and leave behind an unforgettable experience.
Type of kitchen:
Cooking method :
In the oven
- 500 grams of raisins (preferably different varieties)
- 250 ml of pure water
- 220 g of flour
- 200 g of brown sugar (can be replaced by white)
- 2 large or 3 small eggs
- 100 gr dried cherries or cranberries
- half a lemon (only rind)
- 75 ml cognac
- 1 tablespoon. black tea
- 2 tsp. baking powder
- half-hl. ground nutmeg
- half a hour. of ground sweet pepper
Recipe for cooking at home
- Put the raisins and dried cherries in a colander and rinse under a stream of warm water. Pour the tea into a cup and pour it with boiling water (250 ml), leave to infuse for 10-15 minutes and strain through a sieve.
- Combine dried fruits, cognac, sugar, strained tea in a bowl and mix thoroughly until the sugar is completely dissolved. Cover the bowl with food film or lid and leave it for 8-12 hours in the refrigerator.
- After the specified time, sift the flour with baking powder, salt, ground nutmeg, pepper through a sieve and stir. Wash lemon, wipe dry and remove a thin layer of peel, grate it on a fine grater and add to the dry mixture, stir again (you can add a whole lemon zest).
- Eggs to drive into a separate bowl and beat whisk until homogeneous, pour them in a thin trickle into a dry mixture, stirring it continuously. Add the mixture of dried fruits and tea to the dough, carefully mix everything with a spoon until uniform.
- Heat the oven to 160C, cover the baking sheet with parchment paper and lightly oil it. Put the dough into a mold, smoothen it and send it to a preheated oven.
- Bake a tea cake about 45 minutes before rouge. Remove the mold from the oven and get a cake from it, put it on the grate. A little warm cupcake sprinkled with powdered sugar and served to the table. Bon appetit!