Love a good teacake for afternoon tea?
Yes, please!
Yes, please!
Teacakes are ideal for whipping up in a hurry because there's no fancy skills required, just a desire for some warm-from-the-oven sweetness to have with a cup of tea. Also, teacakes are meant to be eaten straight away, so they can be made smaller so they cook more quickly, too.
This delcious cake was made at the last minute, using ingredients lying around the kitchen. The apple and almond on top add some texture to the moist cake, and instead of sugar, I used a natural sweetener, Natvia. I must say that I like using this sweetener when baking cakes - it doesn't taste artificial (because it's not), it seems sweeter than sugar (so you can use less), and best of all, it has 95% fewer calories than sugar (and that's v. good for this little dumpling). I also added some to my cuppa tea, so it was (almost) a low-cal afternoon tea. Which is why I had, um, 'more than one' slice of cake. It all balances out. Doesn't it?
Apple and Almond Teacake
Serves 8
Ingredients
125g butter
½ cup Natvia or sugar
2 eggs
1 cup plain flour
1 tsp baking powder
1/3 cup buttermilk (or normal milk)
1 small apple, grated
¼ cup flaked almonds
Method
1. Preheat oven to 180C/350F. Grease and line a 20cm round springform pan; grease the paper as well.
2. Cream butter and Natvia/sugar in a bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, then beat until combined.
3. Stir in half the sifted flour and baking powder with half the buttermilk, then add the remaining flour and milk. Stir well to combine.
4. Pour batter into the prepared pan. Sprinkle with grated apple and almonds. Bake in preheated oven for 40-45 minutes. Stand for 5 minutes before removing from the pan. Serve warm.
Ingredients, including, flour, buttermilk, apple, eggs, butter and almonds.
Sprinkling apple and almonds on the cake before baking
A lovely, moist teacake
One slice or two?
Er, don't mind if I do!
Er, don't mind if I do!
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