Victorian Tea-Cake With Cherry Cream Filling
Ideal as the centrepiece at the Christmas table, this sweet Victorian teacake tastes as good as it looks!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.copha.com.au.
Cooking tools:
- Cake pan
- Oven
- Mixing bowl
- Hand mixer
- Whisk
- Sifter
- Measuring cup
- Measuring spoon
- Spatula
- Cooling rack
- Chef's knife
- Serving platter
Ingredients
- 170g (¾ cup) Castor sugar
- 4 Eggs
- 150g (1 ¼ cups) Self-raising flour
- 1tbsp Corn flour
- 15g Kremelta, melted
- 80ml (1/3 cup) Milk
- Cherry Cream Filling
- 180ml (¾ cup) Thickened cream
- 3 tbsp Icing sugar, plus extra for dusting
- ¼ cup Blackberry conserve (seedless). Extra for garnish on top of the cake
- 1 ½ cup of fresh or preserved cherries (pitted)
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