Vanilla Currant Twist or a Tea Cake

Recipe by
Total Time:
60 minutes
Serves:4
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Hard

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Ingredients

  • 1 cup - self-rising flour
  • 1/2 cup - plain flour
  • 30 g - unsalted butter, chopped
  • 1/4 cup - caster Sugar
  • 1/4 cup - Currants / sultanas / Raisins
  • 1- Egg
  • 2 tbsp - Milk
  • 1.5 tsp - vanilla essence
  • 1 tsp - extra Milk
  • Icing sugar, for decoration

How to Make Vanilla Currant Twist or a Tea Cake

  • Preheat oven (OTG) at 180 degree C or 350 degree F.
  • Brush a 26 x 8 x 4.5 cm bar tin with melted butter or oil. Line base and two sides with paper; grease paper.
  • Sift flours into large mixing bowl, add chopped butter and sugar.
  • Using fingertips, rub butter into flour for 2 minutes or until the mixture is a fine, crumbly texture.
  • Add currants, stir.
  • Combine egg, milk and essence to bowl, stir to form a soft, sticky dough.
  • Turn the mixture into a lightly floured surface, knead quickly for 1 minute or until smooth.
  • Form dough into a 50 cm long log. Fold log in half and twist.
  • Place twist in prepared tin, brush the surface with the extra milk.
  • Bake for 40 minutes or until skewer comes out clean when inserted in centre.
  • Invert twist onto wire rack to cool.
  • Dust the twist with sifted icing sugar just before serving.
  • Storage time : This cake is best eaten on the day it is made.
  • Recipe Courtesy: Niya's World