Tea Cake Recipe
Ingredients
| Dates | 2 Ounce | |
| Fruit | 4 Ounce, mixed | |
| Peel | 1 Ounce, mixed | |
| Tea | 1/4 Pint | |
| Sugar | 2 Ounce | |
| Vegan margarine | 2 Ounce | |
| Golden syrup | 1 Tablespoon | |
| Wholemeal self-raising flour - 8 oz (225 g) | ||
| Soda bicarbonate | 1 Teaspoon (Leveled) | |
| Milk | 2 Fluid Ounce | |
Directions
GETTING READY
1. Preheat the oven at 325°F/170°C (Gas Mark 3).
2. Grease and line a 7-inch (18 cm) round deep cake tin with greased greaseproof paper.
3. Chop the dates.
MAKING
4. In a pan bring to simmering point placing the chopped dates with mixed dried fruits, peel, tea, sugar, margarine and syrup and allow to simmer for 3 minutes.
5. Remove from heat and allow mixture to cool.
6. When cold gradually mix in the sifted flour and bicarbonate of soda which has been dissolved in warm soya milk.
7. Mix thoroughly and add into a prepared tin.
8. Bake in the centre of a moderately slow preheated oven for 1 1/4 hours.
9. Allow the cake to cook a little before removing from tin.
SERVING
10. Serve the cake as a snack, alongside beverage or as desired.
1. Preheat the oven at 325°F/170°C (Gas Mark 3).
2. Grease and line a 7-inch (18 cm) round deep cake tin with greased greaseproof paper.
3. Chop the dates.
MAKING
4. In a pan bring to simmering point placing the chopped dates with mixed dried fruits, peel, tea, sugar, margarine and syrup and allow to simmer for 3 minutes.
5. Remove from heat and allow mixture to cool.
6. When cold gradually mix in the sifted flour and bicarbonate of soda which has been dissolved in warm soya milk.
7. Mix thoroughly and add into a prepared tin.
8. Bake in the centre of a moderately slow preheated oven for 1 1/4 hours.
9. Allow the cake to cook a little before removing from tin.
SERVING
10. Serve the cake as a snack, alongside beverage or as desired.
Chef
