Quick and easy tea cake perfect for an ‘at home’ afternoon. I used what I had in my garden and created the loaf with mint and red currants. These two flavours are a good pair thanks to their cooling and refreshing notes. If you are mint fan you will love it. The mint is very clear detectable and red currants add a hint of sourness. There is no lots of fruits to avoid over moisturizing the dough but you can still feel them. It is light Summer cake for relaxing tea. Enjoy!
smaller loaf pan (mine 8 x 4 inch)
- ¾ cup (170 g) butter, melted
- ¾ cup (150 g) sugar
- 2 tablespoons fresh mint leaves, chopped
- 1 teaspoons mint extract (optional, for more intensive flavour)
- ½ cup (125 ml) milk
- 2 eggs
- ¼ cup (65 ml) gin
- 1 ½ cups (240 g) all purpose flour
- ¾ cup (120 g) spelt flour
- 1 ½ teaspoons baking powder
- pinch of salt
- 200 g fresh red currants
- 2-3 tablespoons warm water
- ½ cup(100 g) icing sugar
- some red currants
- mint leaves
Preheat oven to 350°F. Grease the pan and line with parchment paper.
In a bowl of a stand mixer stir together melted butter, sugar, mint leaves and mint extract (if used). In a separated small bowl slightly beat eggs with a fork. Add eggs, milk and gin to the butter mixture and stir (or mix) until combined. Add both flours, baking powder and salt and mix until incorporated. Stir in red currants, mix gently with rubber spatula, do not use mixer. Spoon the cake mixture to the pan and bake for about 1 hour (until the tooth pick inserted into the center comes out clean). Leave in the pan until cool (preferably overnight – the cake is best next day). Once cooled remove from the pan.
Make icing: mix icing sugar and water until smooth, thick but still liquid mixture. Pour over the cake, decorate with currants and mint leaves.
Category: Tea- and bundtcakes.
Tags: mint, redcurrant.