TEA CAKE

We can all agree that Kenya is a tea-drinking country. I mean, my dad is what I call a tea addict. We live in coast and when people are struggling with cold juices, he’s the dawa ya moto ni moto people I talked about. Milk tea, black tea, we don’t discriminate. Breakfast, after dinner, we still game.

However, coffee or tea, this spice cake is the best accompaniment. This cake is not your ordinary vanilla cake. The warm notes that come with it go so well with a hot beverage.

It’s not a beauty queen this cake, it’s that girl next door. It has that homemade feel and doesn’t need frosting to be good. It’s made to be eaten not savored. Lol. So be prepared to dig in.

Here’s what you’ll need;

· 250g all-purpose flour

· 125g sugar

· 2 tbsp grated fresh ginger

· 2 tbsp ground cinnamon

· 1 tbsp lemon zest

· 1 tsp baking soda

· 1 tsp baking powder

· 2 eggs

· 1 cup buttermilk

· ½ cup oil and melted margarine

Preheat oven at 175c

I used a sufuria as my baking tin. Grease sufuria with oil then flour to ensure that as the cake cooks, it doesn’t stick to the pan.

In a bowl, sift the dry ingredients together. Add the lemon zest and ginger into the mixture. This makes it easier to evenly distribute.

In a separate bowl, add the sugar and oil and whisk. Add in the buttermilk and whisk.

Add the dry ingredients to the wet ingredients in small increments and whisk until completely whisked.

Pour the cake batter into the cake tin. Bake for 50mins to 1 hr.

Using a toothpick, check if it’s cooked on the inside. Take it out of the baking tin and allow it to cool.

And voila, brew yourself a cup of tea, coffee, hot chocolate, and dig in.

What are you having this with? Are you a coffee or tea person?