Tea loaves and traybakes

Tea loaves and traybakes

By
Leiths School of Food and Wine
Contains
17 recipes
Published by
Quadrille Publishing
ISBN
978 184949 549 3
Photographer
Peter Cassidy

These traybakes and tea loaves draw on all the different cake-making methods, but the one thing they all have in common is that they are relatively quick and simple to make, and are ideal recipes for novice bakers.

Stored in an airtight container, they will keep well for several days, many even improving over time. They are also easy to cut into portions, making them ideal for picnics and lunch boxes.

In many of these recipes, the butter and sugar are melted together rather than being beaten and aerated, which results in a moist, fudgy texture that makes many of these bakes suitable to serve warm as a pudding. Since they rise using artificial raising agents, they often include darker, stronger flavoured sugars, which mask the flavour of these agents.

Featured Recipes in this Chapter

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again