Preparation time is 30minutes
Cook time is 40minutes
Total time is 1hours 10minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
12
- 100grams Woolworths salted butter, at room temperature, plus extra to grease
- 2/3 cup self-raising flour, plus extra to dust
- 1/2 cup caster sugar
- 2 free range eggs
- 4 chai tea bags
- 1 cup almond meal
- 2tablespoons milk
- 3-4 stalks rhubarb, trimmed
- 3teaspoons raw sugar
Nutrition per serving
850kJ / 203Cal
850 Kilojoules or 203 Calories
10% of daily energy intake*
Protein
4.2grams
Fat
13.3grams
Carbs
16.0grams
Sugars
10.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This beautifully latticed teacake is full of delicious chai spices and sweet rhubarb, making it a perfect afternoon treat.
Method
Step 1 of 4
Preheat oven to 180°C/160°C fan-forced. Grease a 20cm-round (base measurement) cake pan with extra butter and dust with extra flour to coat.
Step 2 of 4
Using an electric mixer, beat butter and caster sugar in a large bowl for 3-4 minutes or until pale and creamy. Add eggs, one at a time, beating well after each addition.
Step 3 of 4
Using scissors, cut open tea bags. Combine tea and flour in a large bowl. Discard bags. Sift flour mixture over butter mixture. Add almond meal and milk. Fold until well combined. Spoon over base of the prepared pan. Spread evenly.
Step 4 of 4
Cut rhubarb into desired lengths to create a lattice pattern on top of cake. Using image as a guide, arrange rhubarb on top of cake to decorate, lightly pressing to secure. Sprinkle with raw sugar. Bake for 40 minutes or until golden. Set aside for 5 minutes to cool slightly. Run a flat bladed butter knife around the edge of pan, then turn out onto a flat plate or board before inverting back onto a serving plate or board. Serve.
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