Everybody Loves Tea Cake Recipe by Katherine Sabbath.
“No fancy gimmicks or cake decorating tricks here: just pop on the kettle, cut yourself a generous slice and wait for eager friends or colleagues to arrive in record time for a morning tea treat. I used orange and ginger in this easy loaf recipe as they work so beautifully together, and a lemon cream cheese icing to balance out the sweetened spice.” Katherine Sabbath
Images and text from Bake My Day by Katherine Sabbath, photography by Jeremy Simons. Murdoch Books RRP $45.
- 200 g (7 oz) unsalted butter, chopped into chunks
- 200 g (7 oz) good quality white chocolate, chopped
- ½ cup (110 g) firmly packed dark brown sugar
- 1 cup (250 ml) fresh orange juice
- 2 large eggs, at room temperature
- 1 cup (150 g) self-raising gluten-free flour
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1½ cups (150 g) almond meal
1 Preheat your oven to 160°C (315°F) fan-forced. Grease a 13 x 23 cm (5 x 9 inch) loaf tin, 7 cm (2¾ inches) deep, and line it with baking paper.
2 Place the butter, white chocolate, sugar and orange juice in a large heavy-based saucepan. Stir the ingredients over medium–low heat with a silicone spatula for 5 minutes, or until the chocolate melts completely and the mixture is smooth. Set aside for at least 20 minutes to cool.
3 Next, add the eggs one at a time and beat in well using a hand-held mixer or whisk. Sift the flour and spices over and stir in until well combined. Next, fold in the almond meal until just combined.
4 Pour the mixture into the loaf tin and bake for 50–60 minutes, or until a wooden skewer inserted into the centre comes out almost clean. Stand the cake in the tin for at least 2 hours before turning out onto a baking rack to cool completely.
TIP You can speed up the cooling process by placing the baked cake in the refrigerator for an hour or so, covered with a clean tea towel.
Lemon Cream Cheese Frosting
- 250 g (9 oz) cream cheese, at room temperature
- 75 g (2½ oz) unsalted butter, at room temperature
- 1 teaspoon vanilla bean paste
- 2 cups (250 g) icing (confectioners’) sugar
- 1 tablespoon lemon juice
- Thin strands of zest from half an orange, to decorate
1 Using a hand-held mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese, butter and vanilla on low speed until combined, then increase the speed to medium–high and beat until light and fluffy, about 2 minutes.
2 Add the icing sugar and the lemon juice and mix on low speed to combine. Once the sugar is mixed in, increase the speed to medium–high and beat until light and fluffy, about 1 minute.
3 Use a butter knife or an offset spatula to generously slather the frosting over the top of the cooled cake. Decorate with a scattering of orange zest.
This cake is best served at room temperature.
It can be made ahead and stored un-iced wrapped in plastic wrap or in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Simply thaw it overnight in the refrigerator when ready to be used. The lemon cream cheese frosting can also be made ahead and stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
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