Irish Tea Cake Recipe
This Irish Tea Cake is a delicious gluten-free treat perfect for afternoon tea or dessert. Made with a tender gluten-free multipurpose flour blend, cornstarch, and a touch of vanilla, this cake offers a moist and fluffy texture with a golden crust. It’s dusted with confectioners’ sugar for a classic finish, and can be topped with fresh fruit or cream for added indulgence.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Irish
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 ¾ cups multipurpose gluten-free flour (with xanthan gum)
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
Wet Ingredients
- 4 rounded tablespoons cornstarch
- 6 tablespoons water
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- ¾ cup milk
Topping
- 2 tablespoons confectioners’ sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan with vegetable oil, line the bottom with parchment paper, and lightly grease the parchment. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, and kosher salt until combined. Set aside.
- Prepare Cornstarch Mixture: In a small bowl, combine the 4 rounded tablespoons of cornstarch with 6 tablespoons water. Stir until mixture is thin and watery, starting thick but becoming smooth.
- Cream Butter and Sugar: Using an electric mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium speed for 2-3 minutes until soft and creamy.
- Add Cornstarch and Vanilla: Slowly beat the cornstarch-water mixture and vanilla extract into the creamed butter and sugar. The mixture will appear chunky.
- Combine Flour and Milk Alternately: With the mixer on low speed, add the dry flour mixture and milk alternately, starting and ending with the flour mixture. Mix just until combined; avoid overmixing by scraping down the sides with a spatula.
- Transfer Batter to Pan: Scrape the thick and sticky batter into the prepared cake pan, smoothing the top with a butter knife.
- Bake: Place the pan on the center rack of the oven and bake at 350°F for 40 minutes, until the cake is golden on top and springs back when lightly touched.
- Cool Completely: Allow the cake to cool completely in the pan to avoid it falling apart. Once cooled, loosen the edges with a butter knife if needed and transfer to a cooling rack.
- Finish with Topping: Dust the completely cooled cake with confectioners’ sugar. Optionally, serve with fresh fruit, fruit compote, whipped cream, or ganache for added flavor.
Notes
- Ensure the cake is completely cool before removing from the pan to prevent crumbling.
- Dusting with confectioners’ sugar should only be done once the cake is fully cooled to avoid melting.
- Gluten-free flour blends with xanthan gum are recommended for best texture.
- Can be served plain or with toppings like fresh fruit, compote, or whipped cream.
- Vegetarian and suitable for vegan diets if vegan butter is used.
Find it online: https://flavorspath.com/irish-tea-cake-recipe/
