English Tea Cake

Rating: 2.17 / 5.00 (6 Votes)

Total time: 45 min

Servings: 1.0 (servings)

For The Fruits:

For The Mass:

For The Almond Sponge Cake/Roulade:

To decorate:


1. mix dried fruit, almond kernels and rum and marinate in a warm place for one night with the lid closed.chop the cooking chocolate and place in the freezer with the lid closed 2. preheat the oven to 200°C. Knead the marzipan and butter together, beating with a whisk until not too creamy, otherwise the fruit will sink. Add the spices and gradually the eggs. Finally, fold in the flour mixed with cornstarch (maize starch) and baking powder.

3. mix the soaked fruit with flour and gently mix with the cooking chocolate. Line a 28 cm loaf pan with parchment paper, pour in the mixture and place in the stove.

Reduce the temperature to 175 °C and bake the cake for 45 to 55 min.

Remove the cake from the oven and let it cool inverted in the baking pan.

For the sponge cake, mix the sifted flour with the almond kernels. Turn on the oven temperature to 230 degrees. Line the baking tray with parchment paper.

6. whisk the eggs and sugar over a lightly simmering water bath to 45 degrees. Remove and beat until cooled. Add salt, vanilla sugar, lemon zest. Stir in the almond flour mixture and butter. Spread the sponge mixture on the baking sheet and bake until golden brown. Remove the cake from the baking pan, turn it out onto a sugar-covered dish and remove the paper. 7.

Remove the cake from the baking pan. Strain the jam through a sieve, heat it up and put it on the cake.

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