Tea Cakes

Traditional British yeast-leavened cakes made from flour, butter, and eggs, served warm and buttered, or toasted when stale.

Baking Vegetarian Bread British Traditional

Estimated Nutrition

Calories

560.7

kcal / serving

4485.4 kcal total

Carbs

89.8g

per serving

718.6 g total

Fat

15.3g

per serving

122.2 g total

Protein

14.1g

per serving

112.5 g total

Cook Time

minutes

Serves

tea-cakes

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

900

Flour

perfectly dry

German Yeast

size of a walnut

Dairy

125

Butter

piece

Egg

well beaten

300

Milk

warm, as needed for smooth paste

NutsSeeds

2.5

Salt

OilsFats

125

Lard

alternative to butter

Method

Serve the cakes hot and buttered immediately after baking.

Beat the egg and stir it into the yeast.

Bake the cakes in a moderate oven for 15 to 30 minutes until done.

Let the cakes rise again for several minutes.

Combine the egg mixture with the flour and enough warm milk to form a smooth paste.

Mix the dry flour and salt in a basin and rub in the butter.

Shape the dough into cakes and place them on baking tins.

Knead the dough well and let it rise in a warm place.