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The British tea and cake culture, characterised by the ritual of afternoon tea, became popular in the 19th century. It involves serving tea in traditional teapots alongside an array of cakes, scones, and sandwiches. This tradition was introduced to India during British colonial rule, when the British established tea plantations in regions such as Assam and Darjeeling. Over time, India developed its own tea culture, blending British traditions with local flavours and ingredients, resulting in unique adaptations.
Video Credit: Good Food
Tea cakes are a delightful accompaniment to the tradition of drinking tea. They come in various forms, ranging from light and airy sponges to rich and dense creations. The best thing about tea cakes lies in their versatility. They can be sweet or savoury, simple or elaborate, as per different tastes and preferences.
Typically, tea cakes are made with staple ingredients such as flour, sugar, eggs, and butter, but their unique flavours come from the addition of spices, fruits, nuts, and extracts. Aromatic spices such as cardamom, cinnamon, and nutmeg are commonly used and fruits such as bananas, apples, and berries add natural sweetness. Some tea cakes feature jam, compotes or honey which make them moist.
In many cultures, tea cakes are an integral part of social gatherings and festive occasions. Traditionally they were presented as a centrepiece during afternoon tea parties, where they were enjoyed with a variety of teas, from robust black teas to delicate green teas. Try baking these classic tea cakes at home.
Pound Cake
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The classic pound cake originated in Europe. Named for its traditional recipe, which calls for a pound each of butter, sugar, eggs, and flour, this cake is dense, with a rich, buttery flavour. It has a moist, crumbly texture and can easily be paired with fresh berries, whipped cream, or a dusting of powdered sugar. The cake’s subtle sweetness allows the flavours of the tea to shine through, making it a timeless favourite for teatime gatherings.
Lemon Drizzle Cake
This cake is light and has a refreshing lemon flavour. It is typically topped with a sweet, tangy lemon glaze. The combination of sweet and tart flavours in lemon drizzle cake makes it a popular choice for afternoon tea. It’s flavours offer a delicious contrast to more robust teas such as Earl Grey.
Victoria Sponge Cake
Named after Queen Victoria, the Victoria sponge cake is a quintessential British tea cake known for its elegance and simplicity. This classic cake consists of two layers of light and fluffy sponge cake, filled with a layer of jam, traditionally raspberry or strawberry and whipped cream. The top is often dusted with powdered sugar for a touch of sweetness. The airy sponge, sweet jam, and creamy filling harmonise beautifully. It pairs well with a variety of teas, especially black teas.
Coffee and Walnut Cake
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This rich and indulgent tea cake combines the deep flavours of coffee with the nutty crunch of walnuts. This cake features layers of coffee-flavoured sponge cake. The bold flavour of this coffee cake is perfect for those who enjoy complex flavours. Surprisingly it works perfectly with tea and the two contrasting flavours are delicious together.
Almond Cake
This cake is made with almond flour or ground almonds and has a hint of vanilla or citrus zest. It is mildly sweet and pairs well with a wide range of teas. Its rich, buttery texture and light nutty flavour has made it a popular choice for afternoon tea and it complements both black and green teas.
Coconut Cake
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A tropical-inspired dessert, this cake shines the spotlight on the exotic flavour of coconut. Known for its rich, moist texture and fragrant aroma, coconut cake is a delightful addition to any tea time. Shredded coconut, coconut milk, or coconut cream are used in this cake which can also be layered with a creamy frosting made from cream cheese or whipped coconut cream. The top is usually garnished with additional shredded coconut making the white cake look like snow.
Parsi Mawa Cake
Mawa cake is a rich and buttery tea cake, deeply rooted in Parsi cuisine. Made with mawa (milk solids), this cake is dense and moist, boasting a rich, caramel-like flavour that is hard to resist. It is usually flavoured with cardamom and sometimes includes a hint of nutmeg or saffron and is traditionally enjoyed with Parsi chai.
