Millennium Post

Ginger and Blueberry Tea Cake


Unsalted butter 250 gm
Brown sugar 250 gm
Eggs 6
Flour 300 gm
Ginger powder 10 gm
Baking powder 12 gm
Blueberry filling 300 gm
Rum old monk 60 ml
Icing sugar
Method :
Preheat oven to 180°C
In a mixing bowl, cream the butter until soft. Then gradually beat in the brown sugar. Beat in the egg a little at a time.
Fold in the remaining flour, baking powder, ginger powder, then stir in the blueberry filling. Spoon the mixture into prepared tin and spread level. Bake in pre-heated oven for about 30 minutes.
Sprinkle rum over hot cakes. Leave to cool on to a wire rack to cool completely. Sprinkle icing sugar and serve.
(Courtesy: Neeraj Tyagi, Executive Chef at Shangri-La's – Eros Hotel, New Delhi)
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