Whilst my previous posts have covered the more well known fare of St. Patrick’s Day (Soda Bread; Báirín Breac to name a few) this cake may prove to be lesser-known blast from my childhood past in an Irish kitchen. It’s not the usual image of “Tea Cake” that might spring to mind- chocolate covered, marshmallow packed bundles of sweet joy. This is a “Tea Cake” in the sense of a cake to have with tea; similar to how a “Coffee Cake” can be not so much coffee flavored cake, but rather a cake to have with coffee.
For me the beauty in this bake lies in it’s simplicity. It’s ingredients aren’t extensive, nor it’s method demanding. And as for the results? Sublime in it’s modesty this can be a welcome relief to other “fussy” bakes. The flavor is smooth and buttery, with a close crumb structure (which reminds me almost of a Japanese cheesecake) this is perfectly paired with a Chantilly cream (not very synonymous with Paddy’s Day I know) or in this case a berry coulis.
I wanted something a little bit different than your standard berry coulis here (there’s a surprise huh?) and the additions of mead and birch syrup here offer that adding both sweetness and hint of bitterness. Don’t get to wrapped up on including these though- I’m aware these aren’t exactly pantry staples. They’ll work wonders if you can include them but the coulis will be tasty treat nonetheless without them.
On that note, whatever you get up with this year’s St. Patrick’s Day festivities I hope you enjoy- heck knows it’s long overdue!
Lá fhéile Pádraig sona dhaoibhe!
Irish Tea Cake & Mixed Berry Coulis Recipe #recipeTweet
Irish Tea Cake
- 1/2 cup butter
- 1 cup white sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup confectioners sugar
Mixed Berry Coulis
- 2 cups mixed berries, fresh or frozen
- 1/2 cup sugar
- 2 Tablespoons lemon juice
- 2 Tablespoons mead
- 1 Tablespoon birch syrup
Irish Tea Cake
- Preheat oven to 350 degrees F (175 degrees C). Grease and line a 9-inch round pan
- In a bowl combine the flour, baking powder and salt and set aside
- In a separate bowl (of a stand mixer), cream together the butter and sugar until light and fluffy (about 10 minutes)
- Beat in the eggs, one at a time, and vanilla, mixing until fully incorporated
- Stir the dry flour mixture into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added
- Spread the batter evenly into the prepared pan
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
- Cool in pan on a wire rack, then turn out for serving
- Dust with confectioners’ sugar and serve sliced with the mixed berry coulis
Mixed Berry Coulis
- In a medium pan combine the mixed berries, sugar and lemon juice
- Over a medium heat stir occasionally until sugar has dissolved
- Add in mead and birch syrup, reduce to a low heat and simmer for 10-15mins, stirring occasionally. Cool until berries have softened and broken down. Check taste for sweetness and stir in more sugar if needed
- Remove from heat and leave to cool for 10 minutes
- Using a standard blender or wand blender blitz berry mixture until smooth
- Leave to cool fully