Perfect tea cake
Chai (tea) time is a religious experience in Pakistan. For the evening tea ritual, the whole family gathers around for their steaming cup of tea, and some accompaniment. Boys come out from their caves, and girls appear from their hiding places. Husbands expect that something will be served up with tea – buttered toast or cake rusks would do just fine if there is nothing else to be found from any of the top shelves in the kitchen, or when the all important nearby bakery is closed. Ahh the bakery, mouth-watering samosas, bakery ke biscuit and those special tea cakes. Although I don’t particularly care for any of these things, however I simply must have them now only because I can’t. So I dug up this brilliant recipe for Pakistani style cake. You can skip the icing if you prefer but must follow it exactly otherwise. It comes out glorious, a slice of heaven on a plate. Must try.
How it will look like
Cinnamon tea-cake
Ingredients:
60g butter,softened
1/2 cup (110g) castor sugar
1 tsp vanilla essence
1 egg
1 cup(150g) self-raising flour
1/3 cup milk
15g butter,melted,extra
1tbsp castor sugar, extra
1tsp ground cinnamon
Method:
Preheat oven to 180°C. Grease and line a 20cm round cake pan with baking paper.
Beat butter, sugar ,egg and vanilla together until pale and creamy. Add sifted flour & milk,stir until smooth.
Spoon into pan and smooth surface. Bake for 25 min or until skewer inserted into the centre comes out clean.
Stand in pan for 5 min.Carefully turn out onto a wire rack. Mix extra sugar, cinnamon and melted butter together. Pour over cake and set aside to cool. Serve.
And that’s how mine looked like..
What's left of it, my kids gobbled it up
Tasted perfect, looked, not so much.
Marya Writes 