Tea Cake
As you know, Kitchen Secrets has been out of reach for the last two days. This was because the server (ie the host) had crashed and the disk had also been corrupted.
At the end of this situation, we lost a 20-day recipe. This morning, as soon as the site opened, I made the entries again and completed the deficiencies. Of course, some of the arrangements I made in the meantime flew away, but it's not that important.
It turns out that when you can't reach something that you have looked after and raised like a baby, you feel dizzy and feel an interesting sense of emptiness. Of course, being apart from you is even worse, believe me, people don't want to write a single line or take a photo.
Fortunately, the problem has been fixed and we will be even more careful from now on.
As always, in our most difficult moment, dear Hamza, the friend of the good is the enemy of the bad. teacolic came to our rescue.
I would like to dedicate this recipe to him personally. Thank you.
I hope we don't experience the same things again. Love….
Ingredients for Tea Cake Recipe
- 3 pieces of eggs
- 1 cup powdered sugar
- 125 g margarine at room temperature
- 2,5 water glass flour
- 1 cup of dark brewed tea
- 1 packaged vanilla
- 1 package baking powder
- 1 teaspoon of cinnamon
- 4 teaspoon of cocoa
- half a cup of pistachios
How to Make a Tea Cake Recipe?
- Put the sugar and eggs in a whisk, when the mixture turns white (until the sugar is completely dissolved), beat it with a mixer at low speed and then at high speed.
- Add tea and room temperature margarine to the beaten eggs and continue beating.
- Add flour, cinnamon, cocoa and 1 packet of vanilla and mix until you get a smooth dough.
- Add the baking powder last and add the pine nuts and mix for 1 more minute.
- Grease your cake mold and pour the dough into the mold. I used a silicone muffin tray. Bake in a preheated 180 degree oven for about 50 minutes. Before taking it out of the oven, check if the middle is cooked, if not, cook for another 5 minutes.
- When your baked cake comes to room temperature, remove it from the mold and serve by slicing.
The first time I made it, everyone said that there was no such cake, everyone who tasted it, even the person I gave 4 slices to, fainted, but I did not understand what was wrong, I couldn't catch the same taste in my 2nd and 3rd cooking :( :D
While I was searching for recipes, I came across your site. It is actually quite risky to get a recipe from the Internet, and there is a case of wasted effort after all. But as far as I can see, there is a mutual trust and trust among the residents of the site that every recipe published is tried, which was very important to me in terms of trust. I hope the site will develop more. I just observed a slowness in the pain of the site, I wonder if it could be due to the crash?
I applied the measurements exactly as written, I only used 2 baking powder, it was great, thank you…
but what I did was never like this, I made it in a round cake mold with a hole in the middle, but at least it kept the color, right? :((( mine looked like a cocoa cake you know, it cracked. Is it because yours is a silicone mold or a tiny mold? But why is the color like this???
I will be glad if you answer…
good health to your hands…
By the way, my cake tastes delicious… don't get me wrong ;)
It looks very nice, I also love the patterns, I wonder where we can find them on the internet, I want to buy them too :))
It looks very, very nice. It was a creative shoot. It would never have occurred to me to bake cakes like this and fill them with pistachios.
By the way, thank you very much for the site. For disk failures, you can ask the company hosting your server to make a tape recording.
I felt sorry for you.
The cake looks very good, I was just wondering about the mold.
What kind of life and where did you find it.
Yours
Sef
Thank you very much, a square silicone muffin tin of 12. I got it from Let's Cook.
I hope this beautiful site will not encounter such an event again
The recipe is very good, I will make it tomorrow :))
thanks:)