Excellent Tea Cake
A delightful yeast-raised tea cake that sits perfectly between a rich bread and a light cake, similar to a traditional brioche or panettone. This Parsi classic combines fine wheat flour with fresh butter and eggs, creating a tender, airy crumb studded with sweet currants and brightened by zesty lemon peel. Best enjoyed warm with a generous spread of butter alongside your afternoon tea.
Ingredients
- 1 pound All-purpose flour (Originally 'Wheat flour No. 1'. Approx 3.5 to 4 cups.)
- 1/4 pound Unsalted butter (Originally '01 Ratal' (interpreted as 1/4 lb or 1 stick). Plus extra for greasing.)
- 1/4 pound Granulated sugar (Originally 'Sher Vya' (1/4 Sher). Approx 1/2 cup.)
- 2 ounces Dried currants (Originally '1 Navtank'. Approx 1/3 cup.)
- 4 whole Eggs (Fresh)
- 1/2 cup Whole milk (Originally 'Sher Vya' (1/4 Sher liquid measure). Warm.)
- 1 tablespoon Active dry yeast (Originally '1 spoon khamir'.)
- 1 lemon Lemon zest (Finely chopped peel of 1 lemon.)
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Instructions
- 1Wash the currants thoroughly and dry them. Dust them with a small amount of flour to coat them evenly (this prevents them from sinking in the batter).
- 2In a large mixing bowl (or tinned vessel), rub the butter into the flour with your fingertips until the mixture resembles coarse crumbs and the butter is thoroughly incorporated.
- 3In a separate bowl, whisk together the eggs, warm milk, yeast, and finely chopped lemon peel until well combined.
- 4Add the liquid mixture to the flour and butter mixture. Mix thoroughly to form a uniform dough. Cover the bowl and place it in a warm, draft-free spot. Let it rise until the yeast is active and the dough has puffed up (approximately 1 to 1.5 hours).
- 5Once the dough has risen, punch it down gently. Add the sugar and the prepared currants. Knead or mix well to distribute the ingredients evenly throughout the dough.
- 6Transfer the dough into a buttered cake tin or loaf pan. Let it rest for about 15-20 minutes to rise slightly again. Preheat oven to 350°F (175°C). Bake for 35-45 minutes until golden brown and a skewer inserted into the center comes out clean.
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