When it comes to baking, tea cakes are my first love. A slice of a tea cake with a cup of tea (duh!) and a well-thumbed PG Wodehouse book to read, is such a simple everyday joy. No fancy icing or the dreaded fondant with garish artificial colouring for me, thank you! Woo me with the pink of beets or the yellow of saffron instead:)
I just told you that tea cakes are a very everyday thing, so I wanted to instil some festive spirit in them. And what better way to make a dish festive than adding saffron to it. Not only does it give the cake a golden hue but also an unmistakably Indian festive flavour to it.
Kewra water or screw pine extract is used in a select few dishes like Biryani to give the dish an aroma like no other. So I decided to marry the Kesar and Kewra in this tea cake, giving it a marbled effect by dividing the batter in two halves – saffron in one and kewra in the other. Adding mashed paneer to the tea cake keeps it moist and adds an interesting texture to it. Take care that you don’t add more than 3-4 drops of Kewra water as the flavour can quickly turn quite cloying.
So if you are looking at making a simple cake for Diwali to serve to your guests when they drop in for tea, look no further.