Eat Some More Danish Tea Cake Recipes
EAT-SOME-MORE DANISH TEA CAKE
This recipe has been posted for ZWT II & my source is my "Classic Scandanavian Cooking" cookbook by Nika Hazelton. Per the intro, "From Mrs. Arne Christiansen, who lived in America but cooked in the best Danish manner. This cake is quick & easy to make."
Provided by twissis
Categories Dessert
Time 1h20m
Yield 9 3 in square servings, 9 serving(s)
Number Of Ingredients 10
Steps:
- Set oven at 350°F Cream together butter & confectioner's sugar till mixture is fluffy.
- Beat in eggs 1 at a time. Stir in lemon rind.
- Sift flour w/baking powder. Add flour to batter, alternately w/milk.
- Spread batter in buttered & floured 9-in square baking pan. Arrange apple slices on top of batter in overlapping rows.
- Sprinkle w/almonds. Sprinkle w/sugar in an amt that depends on the sweetness of the apples you have used.
- Bake 50 min or till cake tests done. Serve w/sweetened whipped cream.
TEA CAKES
You can personalize these tea cakes if you like, substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the buttermilk.
Provided by Toni Tipton-Martin
Categories Juneteenth Dessert snack Cookies Spice Bake Nutmeg Peanut Free Tree Nut Free
Yield Makes about 2 dozen tea cakes
Number Of Ingredients 11
Steps:
- In a bowl, whisk together the flour,baking powder, baking soda, salt, and nutmeg.
- In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl again, then beat in the buttermilk and vanilla.
- Gradually add the flour mixture, beating just until smooth and well blended. Divide the dough in half. Flatten each half into a disc. Wrap in plastic and refrigerate until chilled and slightly stiff, at least 1 hour, but overnight ideally.
- Preheat the oven to 375°F. Line baking sheets with parchment paper.
- On a lightly floured surface, working with one portion at a time, roll the dough to a ¼-inch thickness. Cut with a floured 1½-inch round biscuit cutter. Gather the scraps, reroll, and cut again. Sprinkle lightly with demerara sugar. Transfer the tea cakes to the baking sheets and space them about 1 inch apart.
- Bake until the tea cakes are lightly browned, 8 to 10 minutes. Cool on the pan for 1 minute, then transfer to a wire rack to cool completely. The tea cakes will keep for about 2 weeks in an airtight container.
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