Easy Strawberry-Blueberry Tea Cake
Yesterday, I had the 3rd edition of my bread baking workshop - Breaking Bread. We made a rocket-basil-yellow cherry tomato pizza from scratch. Fluffy golden Mumbai pav was served with bhaaji.
The cinnamon rolls we made today were turned extra special by adding raisins and orange zest soaked in brandy to the cinnamon-sugar mix.
To add to the party we also made a little pull apart loaf using the left over dough spread with chocolate paste- which came out all ooey, gooey and chocolatey and made all the ladies go OOOOH The last one in the bread party was a braided bread dressed with sesame seeds.
Facebook Album: Photos from Breaking Bread -2
The best part of the afternoon for me was one of the participants telling me that the pizza was as good as the Toscano pizza and I'm a big fan of Toscano, they serve the best pizza in Whitefield. Photos of Breaking Bread-3.
After 4 hours of talking, kneading, baking and walking to and from the oven - I'm invariably wrung-out tired and want to retire into a cave and snooze the whole of Sunday. But rarely does that happen.
Today, I ended up waking earlier than usual. Early coffee, early breakfast, early lunch and suddenly the day loomed in front of me as though telling me 'do something useful now'. After 3 rounds of doing dishes, cleaning up the kitchen, crazy people like me add another chore to the routine like baking, messing up 3 bowls and adding to the washing up.
But fact is, baking rarely feels like a chore. Strawberries are in season. And have I told you, I've found the perfect brand of frozen blueberries (see resource section in the end). And since the cake is mostly sweetened using organic powdered jaggery, I don't feel too guilty about my son coming to the kitchen for multiple servings as a Sunday treat.
Try this while the strawberries are in season. If you don't find blueberries, use any other mushy fruit like figs, which are also very much in season. It makes the perfect little bite along with tea or coffee. Simple, rustic and beautiful.
And hello! December workshops at Saffron Trail Kitchen are going to be dedicated to a round of Xmas goodies, except for a Salad workshop for a bunch of salad-loving girls. Stay updated by following Saffron Trail on Facebook.
Recipe for Strawberry-Blueberry Tea Cake
Makes 8-10 servings
- Preheat oven at 180°C. Line a 9X7" baking sheet (to make a sheet cake) or a 6" round tin with baking paper or grease well and keep aside.
- Into a large bowl, sieve the dry ingredients. Keep aside.
- In another bowl, whisk the egg, yogurt, oil, powdered jaggery and sugar for 3-4 minutes till well combined and frothy.
- To this, slowly add the dry ingredients and combine with a whisk or fork. Add 3-4 tbsp of milk as it will be quite thick at this stage and whisk into the batter. Into this mix in gently the chopped strawberries and frozen blueberries.
- Scrape out the batter into the lined baking tin.
- Bake for 20 mins in case of 9X7 tin or for 30 mins in case of 6" round tin, in both cases, testing with a skewer if it comes out clean.
- Cool for 10 minutes after which you can cut as desired and serve hot with a dusting of icing sugar using a small sieve.
Refrigerate the leftovers - they make excellent reasonably healthy treats for kids' lunchboxes.
Organic powdered jaggery: Namdhari's.
Frozen blueberries: Delissh brand from Auchan (formerly Spar).