Our Foodie, Sonali, shares the recipe of Orange-Rasin Tea Cake that’s sure to add zing to your afternoon tea. Here’s how to bake it perfectly, in the weekly column, exclusively in Different Truths.
It is Spring in my part of the world. The days are now bit warmer and longer with pretty bloom all around. I love this time of the year when it looks so fresh and green everywhere. The produce section at the farmers’ market is loaded with new vegetables and fruits of the season. Last weekend, I brought home a big bag of oranges and have been snacking on them since then. I could hardly save a couple of them to use in my baking and finally, today, I baked an Orange-Raisin Tea Cake flavored naturally with orange zest and juice.
The hint of orange gives a refreshing citrus flavor to the cake and it is perfect with a cup of afternoon tea. A sprinkle of sugar on the top before baking not only gives a beautiful golden-brown color to the crust but also a slight crunch to the cake.
The cake is quite simple to bake and the whole house smells amazing when the cake bakes in the oven. Give this recipe a try and enjoy the season!
Baking Time: 45-50 minutes
Yield: One 9X5” loaf cake
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2 large eggs (lightly beaten)
¼ cup butter at room temperature
1 cup granulated or castor sugar
1 teaspoon vanilla extract
2 tablespoons orange zest (from 1 medium orange)
¼ cup orange juice
1 cup raisins
1 tablespoons regular sugar for the topping (optional)
Pre-heat the oven to 180C (350F) and grease and line a 9×5 baking pan with parchment paper.
In a medium bowl, add the orange zest, orange juice, and the raisins. Pour one cup of boiling water and mix well. Cover and let it rest for 15 minutes.
Meanwhile, in a bowl whisk together the flour, salt, and baking powder and set aside.
In another big bowl, cream the butter and sugar until light and fluffy. Add the beaten eggs and mix well until everything is well incorporated. Gradually add the flour mixture and mix in well with a spatula. Finally, add the soaked raisins along with the orange zest and juice. Mix well just until incorporated. Do not overmix the batter. Pour the batter in the prepared loaf pan and sprinkle the sugar on top. Bake in the pre-heated oven for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
Transfer to a wire rack for 10 minutes and then remove from pan to cool completely. Enjoy a slice or two with a cup of afternoon tea!
You may swap the orange juice and zest with lemon. The leftover cake can be stored in an airtight container for 2-3 days or in the fridge for a week.
Photos by the author
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