Tea Cakes Recipe

All-purpose flour: The base of the cake, providing structure and texture.

Sugar: Adds sweetness and helps with the browning of the cakes.

Butter: Adds richness and moisture to the cakes.

Eggs: Provide structure and stability, as well as richness and moisture.

Vanilla extract: Adds a warm, sweet flavor to the cakes.

Baking powder: Helps the cakes rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Milk: Adds moisture and helps to create a tender crumb.

When creaming together the butter and sugar, make sure the butter is at room temperature. This ensures it blends smoothly with the sugar, creating a light and fluffy mixture. If the butter is too cold, it won't incorporate well, and if it's too warm, it can become greasy.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used to achieve a similar texture.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture, but you may need to reduce the milk slightly.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• softened butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that adds a subtle coconut flavor.

• softened butter - Substitute with margarine: Margarine can be used as a direct substitute for butter, especially for a dairy-free option.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a vegan alternative that adds fiber.

• large eggs - Substitute with applesauce: Use ¼ cup of applesauce per egg. This adds moisture and a slight sweetness, suitable for a lower-fat option.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• vanilla extract - Substitute with maple syrup: Maple syrup adds a unique sweetness and depth of flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for each teaspoon of baking powder.

• baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so adjust the recipe accordingly.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral flavor.

• salt - Substitute with kosher salt: Kosher salt has larger grains, so you may need to use a bit more to achieve the same level of saltiness.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the tea cakes more tender.

• Allow the tea cakes to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which could make the tea cakes soggy.

• Place the cooled tea cakes in an airtight container. You can use a plastic container with a tight-fitting lid or a resealable plastic bag. If stacking the tea cakes, place a piece of parchment paper between each layer to prevent them from sticking together.

• Store the tea cakes at room temperature if you plan to consume them within 2-3 days. Keep the container in a cool, dry place away from direct sunlight to maintain their freshness.

• For longer storage, freeze the tea cakes. Wrap each tea cake individually in plastic wrap to protect them from freezer burn. Then, place the wrapped tea cakes in a resealable freezer bag or an airtight container.

• Label the container or bag with the date to keep track of their freshness. Tea cakes can be frozen for up to 3 months without losing their delightful texture and flavor.

• When ready to enjoy, thaw the tea cakes at room temperature for a few hours or overnight. If you prefer them warm, you can reheat them in a preheated oven at 350°F (175°C) for about 5-10 minutes or until they are heated through.

• For an extra touch of indulgence, consider glazing the tea cakes with a simple lemon glaze or dusting them with powdered sugar before serving. This adds a delightful finishing touch to your already scrumptious dessert.

• Preheat your oven to 300°F (150°C). Place the tea cakes on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until they are warmed through.

• Use a microwave for a quick reheat. Place a tea cake on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be careful not to overheat as this can make them rubbery.

• For a toaster oven, set it to 300°F (150°C). Place the tea cakes on the rack or a baking sheet and heat for 5-7 minutes. This method helps maintain a slightly crisp exterior while warming the inside.

• If you have a steamer, you can use it to gently reheat the tea cakes. Place them in the steamer basket and steam for about 3-5 minutes. This method keeps them moist and soft.

• For a stovetop method, use a non-stick skillet over low heat. Place the tea cakes in the skillet and cover with a lid. Heat for 2-3 minutes on each side, checking frequently to avoid burning. This method can give a slight crisp to the exterior while keeping the inside soft.

• Oven: Used to bake the tea cakes at the specified temperature of 350°F (175°C).

• Mixing bowl: Essential for combining ingredients like butter, sugar, eggs, and dry ingredients.

• Electric mixer: Helpful for creaming the butter and sugar together until light and fluffy, and for beating in the eggs and other ingredients.

• Whisk: Used to whisk together the flour, baking powder, and salt to ensure they are well combined.

• Measuring cups: Necessary for accurately measuring out the flour, sugar, and milk.

• Measuring spoons: Used for measuring smaller quantities of ingredients like vanilla extract, baking powder, and salt.

• Baking tray: A greased tray where the batter is dropped by spoonfuls for baking.

• Wire rack: Used for cooling the tea cakes after they are baked to prevent them from becoming soggy.

• Spatula: Useful for scraping down the sides of the mixing bowl to ensure all ingredients are well incorporated.

• Spoon: Used for dropping rounded spoonfuls of batter onto the baking tray.

Pre-measure ingredients: Measure all ingredients before starting to save time during preparation.

Use a stand mixer: A stand mixer can quickly and efficiently cream the butter and sugar.

Room temperature ingredients: Ensure butter and eggs are at room temperature for easier mixing.

Batch baking: Use multiple baking trays to bake more tea cakes at once.

Cooling rack: Transfer tea cakes to a cooling rack immediately to free up the baking tray for the next batch.