Tea Cakes
Recipe from Lucy Culley Recipe Book dated between the eighteenth and nineteenth century. Note: This cake does not require eggs. This produces a slightly more unusual and dense cake that resembles a bread like consistency.
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According to Lucy Culley, this cake was to be served with tea. the ritual of tea taking was a leisurely past time for middle and upper class women taken in the afternoon before supper. This was an important aspect of sociability and display to show their wealth and status.
MS.1974 Lucy Culley Recipe Book
Ingredients:
200g of Plain Flour
100g of Unsalted Butter
100g of Caster Sugar
Peel of 1 Lemon
6-7 tbsp of Warm Water
Equipment:
Mixing Bowl
Wooden Spoon
8” Cake Tin
Grater
Tablespoon
Prep Time: 15 minutes Serves: 4 Ability: Easy
Cook Time: 20-30 minutes
‘All in One’ Method
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Preheat the oven to 190°c/Fan 180°c/Gas 5 and grease the loaf tin.
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In a large mixing bowl, mix all ingredients together to make a pale creamy mixture
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Spoon mixture into a pre greased loaf tin and bake in over for 20-30 minutes until golden brown or until the cake springs back when touched.