Currant Tea Cakes
Delightfully moist and subtly sweet, these Currant Tea Cakes are the perfect treat for an afternoon tea or cozy gathering. Made with rich unsalted butter, dried currants, and a hint of vanilla, these petite cakes boast a tender crumb that melts in your mouth. Lightly dusted with powdered sugar for a touch of elegance, they pair beautifully with a warm cup of tea or coffee. The recipe combines simple ingredients like all-purpose flour and whole milk for an effortlessly classic bake, while a quick prep and bake time make these tea cakes ideal for busy days. Impress your guests or indulge in a solo tea-time moment with these charming and easy-to-make tea cakes that taste as good as they look!
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 150 grams granulated sugar
- 2 large eggs
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 60 milliliters whole milk
- 1 teaspoon vanilla extract
- 100 grams dried currants
- 30 grams powdered sugar
Instructions
Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the dried currants using a spatula, ensuring they are evenly distributed throughout the batter.
Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 13-15 minutes, or until a toothpick inserted into the center of a tea cake comes out clean.
Remove the tea cakes from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Once cool, lightly dust the tops of the tea cakes with powdered sugar using a fine mesh sieve.
Serve and enjoy these delightful currant tea cakes with a cup of tea or coffee!
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 20.7 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 99 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
