British tea cake recipe: 59 photos
English Tea Cakes Recipes for a Proper Tea Time
FAQ
England. In most of England, a teacake is a light, sweet, yeast-based bun containing dried fruits, most usually currants, sultanas or peel. It is typically split, toasted, buttered, and served with tea. It is flat and circular, with a smooth brown upper surface and a somewhat lighter underside.
Scones are an afternoon or cream tea staple served with jam and cream. They are essentially a quick bread leavened with baking powder. British Teacakes on the other hand, are a yeasted sweet bread with dried fruit and spice. Also, teacakes are flatter and the diameter of a saucer.
Tea cake is almost exclusive to the North West, particularly areas north of Manchester, like Leeds and Blackburn. Barm is another variant used almost exclusively in the North West, in a widespread region covering the likes of Manchester, Wigan, Preston, Liverpool and Blackpool.
Teacakes are often larger and flatter with a slightly harder consistency, meaning they can be enjoyed with a range of condiments, including jams and marmalades. A Hot Cross Bun is softer, with more spices baked in, so is often just enjoyed with butter.
Originally, tea cakes weren't even cakes at all. They were, in fact, sweet buns with dried fruit, akin to a muffin. During British colonization, the tradition of afternoon tea carried on to more and more places where each culture changed the recipe to suit their needs.
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Mike Karabeini
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