Pastry Chef Marzban Avari hosted a tea cake tasting session at Artisan, the Epicerie, Patisserie & Chocolaterie at Sofitel Hotel BKC. Crafted especially for the monsoons, the menu included Chocolate & Apricot Cake, Hazelnut Cake, Lemon & Almond Cake, Caramel Cake and Mix Berry Cake, served with a choice of piping hot tea. We opted for the Christmas Tea which was aromatic and flavourful. Our favourite from the cakes were the Chocolate and Apricot as well as the Hazelnut Cake.
The cakes were priced at Rs.200, a steal!
On special request, Chef agreed to share a couple of recipes of the tea cakes especially for the Mumbai Candid readers.
Recipes
Caramel Tea Cake
Ingredients
Refined Flour g 900
Baking powder g 20
Eggs g 30
Vanilla pod g 5
Almond paste g 200
Butter g 900
Orange juice ml 100
Sugar g 900
Baking powder g 20
Eggs g 30
Vanilla pod g 5
Almond paste g 200
Butter g 900
Orange juice ml 100
Sugar g 900
1.Position a rack in the lower third of the oven; preheat oven to 350°.
2.Lightly butter and flour an 8 ½ inch tube pan OR a 9x5 inch loaf pan, knocking out the excess flour.
3.Sift together the flour, baking powder, twice.
4. In a small bowl, combine the eggs and vanilla; whisk just to combine.
5. In a clean sanitise bowl add sugar, sprinkle some water and make caramel. When it reaches the caramel stage ass 200 gms of butter. 6.In a bowl of a stand mixer fitted with paddle attachment, beat the above caramel mixture on low speed until it breaks up.
7. As the caramel cools down , start adding the remaing butter.
8. Continue on low speed while adding the butter,
9.Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
10.Then turn on the mixer to medium speed; beat until mixture is light in color and fluffy, 3-4 minutes.
11.With the mixer still on medium, add the eggs in a very slow, steady stream and mix until incorporated.
12. Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds. .
13.Finally, add the flour mixture in batches, stirring after each addition until incorporated.
14. Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula.
15.Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes.
16.Place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips; invert the cake onto the rack.
17.Brush the entire warm cake with the orange juicer , then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don’t attempt to move it).
18.When the cake is cool, transfer it to a serving plate; serve at room temperature.
Chocolate Tea Cake
Ingredients (Serves 3)
Refined Flour g 270
Baking powder g 6
Eggs nos 20
Vanilla pod g 5
Almond powder g 70
Butter g 270
Cream g 60
Orange juice ml 100
Choco powder g 60
Sugar g 300
Baking powder g 6
Eggs nos 20
Vanilla pod g 5
Almond powder g 70
Butter g 270
Cream g 60
Orange juice ml 100
Choco powder g 60
Sugar g 300
METHOD:
1.Position a rack in the lower third of the oven; preheat oven to 350°.
2.Lightly butter and flour an 8 ½ inch tube pan OR a 9x5 inch loaf pan, knocking out the excess flour.
3.Sift together the flour, baking powder, choco powder, and almond powder twice.
4. In a small bowl, combine the eggs and vanilla; whisk just to combine.
5.In a bowl of a stand mixer fitted with paddle attachment, beat the butter on low speed until it breaks up.
6. Add the sugar gradually and continue mixing until it forms a smooth mixture.
7. Continue on low speed while adding the butter,
8.Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
9.Then turn on the mixer to medium speed; beat until mixture is light in color and fluffy, 3-4 minutes.
10.With the mixer still on medium, add the eggs in a very slow, steady stream and mix until incorporated.
11. Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds. .
12.Finally, add the flour mixture in batches stirring after each addition until incorporated.
13. Add the cream, at medium speed and mix for another 30 seconds . 14.Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula.
15.Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes.
1.Position a rack in the lower third of the oven; preheat oven to 350°.
2.Lightly butter and flour an 8 ½ inch tube pan OR a 9x5 inch loaf pan, knocking out the excess flour.
3.Sift together the flour, baking powder, choco powder, and almond powder twice.
4. In a small bowl, combine the eggs and vanilla; whisk just to combine.
5.In a bowl of a stand mixer fitted with paddle attachment, beat the butter on low speed until it breaks up.
6. Add the sugar gradually and continue mixing until it forms a smooth mixture.
7. Continue on low speed while adding the butter,
8.Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
9.Then turn on the mixer to medium speed; beat until mixture is light in color and fluffy, 3-4 minutes.
10.With the mixer still on medium, add the eggs in a very slow, steady stream and mix until incorporated.
11. Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds. .
12.Finally, add the flour mixture in batches stirring after each addition until incorporated.
13. Add the cream, at medium speed and mix for another 30 seconds . 14.Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula.
15.Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes.
16.Place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips; invert the cake onto the rack.
17.Brush the entire warm cake with the orange juicer , then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don’t attempt to move it).
18.When the cake is cool, transfer it to a serving plate; serve at room temperature.
17.Brush the entire warm cake with the orange juicer , then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don’t attempt to move it).
18.When the cake is cool, transfer it to a serving plate; serve at room temperature.
Almond Lemon Tea Cake
Ingredients
Refined Flour g 120
Baking powder g 2
Salt g 7
Eggs no 5
Vanilla pod g 5
Almond paste g 200
Butter g 250
Sugar g 200
Lemon zest g 5
Orange zest g 5
Baking powder g 2
Salt g 7
Eggs no 5
Vanilla pod g 5
Almond paste g 200
Butter g 250
Sugar g 200
Lemon zest g 5
Orange zest g 5
"
1.Position a rack in the lower third of the oven; preheat oven to 350°.
2.Lightly butter and flour an 8 ½ inch tube pan OR a 9x5 inch loaf pan, knocking out the excess flour.
3.Sift together the flour, baking powder, and salt twice.
4. In a small bowl, combine the eggs and vanilla; whisk just to combine.
5. In the bowl of a stand mixer fitted with paddle attachment, beat the almond paste on low speed until it breaks up.
6. This can take up to a minute, depending on how soft and warm it is.
7. Slowly add the sugar in a steady stream, beating until incorporated.
8 Do not add the sugar too quickly, the paste won’t break up as well.
9.Cut butter into 1 tablespoon pieces.
10.Continue on low speed while adding the butter, a tablespoon at a time, for about 1 minute.
11.Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
12.Then turn on the mixer to medium speed; beat until mixture is light in color and fluffy, 3-4 minutes.
13.With the mixer still on medium, add the eggs in a very slow, steady stream and mix until incorporated.
14. Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds.
15. Add in the citrus zest and mix in with a wooden spoon.
16.Finally, add the flour mixture in batches, stirring after each addition until incorporated.
17. Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula.
18.Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes.
19.Meanwhile, stir together the lemon and orange juices and sugar in a small bowl.
20.Place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips; invert the cake onto the rack.
21.Brush the entire warm cake with the zest sugar mixture, then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don’t attempt to move it).
22.When the cake is cool, transfer it to a serving plate; serve at room temperature.
1.Position a rack in the lower third of the oven; preheat oven to 350°.
2.Lightly butter and flour an 8 ½ inch tube pan OR a 9x5 inch loaf pan, knocking out the excess flour.
3.Sift together the flour, baking powder, and salt twice.
4. In a small bowl, combine the eggs and vanilla; whisk just to combine.
5. In the bowl of a stand mixer fitted with paddle attachment, beat the almond paste on low speed until it breaks up.
6. This can take up to a minute, depending on how soft and warm it is.
7. Slowly add the sugar in a steady stream, beating until incorporated.
8 Do not add the sugar too quickly, the paste won’t break up as well.
9.Cut butter into 1 tablespoon pieces.
10.Continue on low speed while adding the butter, a tablespoon at a time, for about 1 minute.
11.Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
12.Then turn on the mixer to medium speed; beat until mixture is light in color and fluffy, 3-4 minutes.
13.With the mixer still on medium, add the eggs in a very slow, steady stream and mix until incorporated.
14. Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds.
15. Add in the citrus zest and mix in with a wooden spoon.
16.Finally, add the flour mixture in batches, stirring after each addition until incorporated.
17. Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula.
18.Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes.
19.Meanwhile, stir together the lemon and orange juices and sugar in a small bowl.
20.Place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips; invert the cake onto the rack.
21.Brush the entire warm cake with the zest sugar mixture, then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don’t attempt to move it).
22.When the cake is cool, transfer it to a serving plate; serve at room temperature.
Venue: Artisan, Sofitel Hotel
Bandra Kurla Complex, Bandra East
Landmark: Near Trident Hotel
Phone: 6117 5000
Follow:
Sofitel Mumbai at @SofitelMumbai
Mumbai Candid at @ChandniT @MumbaiCandid
