Tuesday, 23 August 2011

Recipe: A Cuppa and Some Cake


I’m an avid drinker of tea. Chocolate I can do without. Ice-cream, I’d struggle but I’ll live. Tea...nope. Not a hope in hell. I love tea. It’s hard to beat a good cuppa though isn’t it? Whether you need of a wake-up call first thing in the morning (try crisp Indian masala chai) or a relaxing warm drink before bed-time (chamomile tea), the versatility of tea means it can take on a range of flavours, colours and temperatures to serve purpose. Eat that, COFFEE. But my favourite time of day for a cuppa? That mid-afternoon lull at around 4pm. You know the one, half-way between lunch and dinner.. when you need a little something to stop you nodding off at your desk? That one. Even better than a lone cup of tea though? A cup of tea with some cake.

They say afternoon tea was first initiated by Anna Maria Russell, Duchess of Bedford, in 1841 when the Duchess requested a selection of teas, finger sandwiches and cakes to tide her over until her evening meal. I say it’s lucky she was born before me, because if she hadn’t thought of it I sure would have. Try this, and let me know what you think.

What you need

125g glacé cherries

200g self raising flour

125g spreadable butter

125g caster sugar

4 medium eggs, lightly beaten

a splosh of milk

What to do


1. Preheat the oven to 180 degrees celcius and grease a 21 x 10 x 6 cm loaf tin. Line the bottom with baking parchment. Cut the cherries in half. Put the flour in a bowl and add the cherries to it, mixing them gently until they are well coated.

2. In a separate bowl, cream the butter with the sugar until very pale and fluffy. Then add the eggs a little at a time, beating well in between. Add the flour and cherries, with a little milk if neccessary to reach a ‘dropping consistency’, and stir gently.

3. Spoon into the loaf tin, level the top and make a slight dip in the centre.

4. Bake for 20 - 25 minute, then reduce the oven temperature to 160 degrees and bake for a further 30 minutes odd, or until the cake has risen and is beautifully bronzed and springy, and a knife inserted through the centre comes out clean.

5. Remove from the oven and allow the cake to cool for a couple of minutes in the tin, then turn out and transfer to a rack to cool. Give it around half an hour and you can finish it off with a drizzle of icing (3 tbsp of icing sugar and 1 tbsp cold water) and some glacé cherry halves. I got as far as the icing, my family ate the rest of the cherries.





  1. wow. yum. and more wow. need to try this asap! especially since we cant find any decent desserts in chennai.

  2. @ leia - it was. cakes like this really are the reason I love food more than being thin lol :D

    @kimia no desserts in chennai? Ras gullah or ras malai? Have you tried those?



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