Tea Cake with Bergamot and Cognac
Baking and Desserts • World
Description
The cake turns out juicy and melts in your mouth. If prepared in advance, it will become denser by serving time. It can be stored for a week in a tightly sealed container.
Ingredients
- Raisins 10 oz
- Cognac 5 fl oz
- Butter 5 oz
- Brown Sugar 5 oz
- Black Tea Bags with Lemon 5 fl oz
- Grated Ginger Root ½ teaspoon
- Farm fresh eggs 2 pieces
- Wheat Flour 10 oz
- Dr. Oetker baking powder 0 oz
Step-by-Step Guide
Step 1
Soak the raisins in hot freshly brewed bergamot tea (150 ml) and add 100 ml of cognac. Let it cool. Cover the container and leave it for 6 hours or overnight.
Step 2
Beat the softened butter with sugar and ginger until fluffy. Whisk the eggs. Gradually add the eggs to the butter, adding a spoonful of sifted flour at a time to prevent the batter from separating.
Step 3
Add the remaining flour, baking powder, and soaked raisins. Mix very thoroughly until smooth, ensuring the raisins are evenly distributed.
Step 4
Transfer the batter to a baking pan and smooth the top. Bake in a preheated oven at 320°F for 1 hour 15–25 minutes.
Step 5
Check the cake's readiness with a wooden stick. If it's done, remove it from the oven and let it cool completely in the pan.
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