Tea cakes are small biscuits served as a treat with tea, commonly covered in icing sugar. They are linked to the UK but are used worldwide, with simple ingredients including milk, eggs, flour, sugar, and nuts.
Tea cakes are simple biscuits that are intended for use as a treat alongside the serving of tea. Usually small in size and made with simple ingredients, this cake should compliment the tea being served. Generally, tea cakes are covered in a thin layer of icing sugar, although this is not always the case. With a slightly sweet taste, nearly every tea party will include the offering or at least one type of cake.
While the origin of tea cakes is hotly debated, there is little doubt that the practice of serving the cakes is firmly linked to the UK. These cakes are regularly offered as part of any kind of daily tea time. People who prefer to have their tea without added sweeteners often find that the sugary flavor of the cakes is a perfect compliment to the sometimes strong tea.
However, tea cakes are in common use around the world. People in Russia, Spain and France also regularly offer them at any kind of formal tea. As tearooms have become more popular in the United States, tea cakes are often part of the Americanized version of a high tea. In Mexico and other Spanish-speaking countries, these cakes are sometimes called wedding cakes or cookies and are served at wedding receptions.
The ingredients for tea cakes are very simple. Milk, eggs, flour, vanilla flavouring, sugar and butter form the basis of almost every recipe. Finely chopped walnuts are often added to the dough, with almonds, hazelnuts and pecans among the most preferred additions. When confectioner’s sugar is used with tea cakes, it is customary to roll the biscuit in sugar immediately after removing it from the oven, and then a second time after it has cooled. This double sugar coating adds another layer of texture to the finished tea cakes and enhances their overall flavour.
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