Spiced Saffron Tea Cake
Combine tea, fruit, rum, saffron and sugar in a bowl. Allow to stand for 2 hours or overnight. Stir in the melted butter, flour, nutmeg and egg. Pour in the cake mixture into the tin and bake for 1 hour and 10 minutes or until a skewer inserted ... [... more]
Australian Womens Weekly |
Apple and Coconut Tea Cake
Add soy milk and flour alternately, 1/3 at a time, mixing lightly. Add half the apple ( the diced half ), coconut and cinnamon, mix well. Carefully arrange the sliced pieces of apple on the top of the mixture. Using the topping mixture, rub ... [... more]
International Vegetarian Union |
Cherry and Walnut Tea Cake
Preheat oven to 190 degrees C. Lightly grease a 20cm square cake tin with monounsaturated oil. Place topping ingredients in a bowl. Mix to combine and set aside. Place sugar, buttermilk, milk, egg and oil in a bowl. Whisk to combine. Sift ... [... more]
Australian Womens Weekly |
Apple Tea Cake
Cream the butter, lemon rind and sugar with an electric beater until light and fluffy. Beat in the eggs one at a time, beating until fully combined (don't worry if the mixture curdles a little). Stir in both the plain and self raising flour and milk. [... more]
Australian Womens Weekly |
Apple Tea Cake
Grease a 20cm cake tin and preheat the oven to 175 degrees C. Cream the butter, lemon rind, poppy seeds and sugar with an electric beater until light and fluffy. Beat in the eggs one at a time, beating until fully combined (don't worry if the ... [... more]
Australian Womens Weekly |
Coffee Tea Cake With Kahlua Icing
Grease and flour a 20 cm round kugelhopf mould. Preheat the oven to 180 degrees C. Sift the flour, baking powder and coffee into a mixing bowl. Add the soft butter and the sugar and beat until the butter is incorporated and the mixture is ... [... more]
Australian Womens Weekly |
