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[The Secret Recipe Club] - Irish Tea Cake(s)

Irish Tea Cake

"Cream butter and sugar, add some eggs.
Beat until everything is creamy white and fluffy.

A hint of vanilla is coming in right and a little cup of milk.
Now for the finish of it add some flour made of oats and spelt.

Some baking aid will be your little help.

Whipped up in a whiz, now poured in a baking dish:
off into the warm oven it goes, soon lovely smells will tickle your nose!

Out of the oven, fluffy and sweet.
Have it with your tea and you will eat and eat and eat!"

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Irish Tea Cake

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These little lovely Irish Tea Cakes I made after a recipe from my assigned blog "Cookin Mimi" are so delicious I just cant tell you how quick they were gone once out of the oven and cooled slightly!

I only made two little changes to her recipe: I used a mix of finely ground oatmeal and white spelt flour for the batter and baked them in little muffin tins for easier serving rather than in one large baking tin.

I can tell you, you would want to bake them as well if you had a chance to take a little sniff when these little cakes came out of the oven or a single bite when we had them for afternoon tea... Go ahead and make them you will love it and they are made in no time :o)

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Irish Tea Cake

Irish Tea Cake Ingredients:
1/2 cup (1 stick) softened butter
1 cup sugar
2 eggs
2 teaspoons vanilla
1 3/4 cup all purpose flour white spelt flour
3/4 cup finely ground oatmeal

2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup plus
2 tablespoons milk  

Directions:
  • Preheat oven to 350 degrees. Grease and flour a 9 inch round cake pan or about 6 muffin tins.
  • In a bowl cream together softened butter and sugar with mixer until light and fluffy.
  • Add eggs, one at a time, beating well between additions. Mix in vanilla.
  • In a separate bowl whisk together the flour, baking powder and salt.
  • Stir the flour into the creamed mixture alternating with the milk.
  • Pour into prepared pan and bake for 30-35 minutes or until golden and tester inserted comes out with fine crumbs.
  • Cool in pan for 5-10 minutes then turn on to cooling rack until completely cooled.

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Irish Tea Cake

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Its posting time again for my group of the The Secret Recipe Club.

As you already know by now, there are four groups of lovely bloggers who visit each others assigned blogs keeping it a secret from one another until the big reveal day.

For me there are two exciting moments: First one when I get the email of my assigned blog and second one when I see who was assigned to me and what recipe(s) they made and what they think about my blog in general.
_
Hold your breath for the following reveal days:
Group A - February 4 Group B - February 11 Group C - February 18 Group D - February 25
_
How this all works? well, just click on that logo on the left and you will get to a whole wonderful website that will answer all your questions and more!
_
Why I joined? Because I think it is a fun way to discover new blogs and step outta my comfort zone a bit by being assigned an unknown blog and having to find a recipe that suits me and tempts me to cook myself.

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Astrid 04.02.2013, 00.00

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