heenie's food blog

In this world of beautifully and skillfully crafted cakes I still choose to hold on to the simple and basic ones. I know that I do not have what it takes to create showstopping and jaw dropping cakes with fondants and buttercream frosting. It is good to understand and acknowledge your own limitations 🙂 I do admire those who put themselves out there and learn new techniques and fully appreciate their talent. More power to ya all!

So who am I among these fabulous bakers? A humble Tea Cake. Yup that is me. Very basic and very simple. Oh and Gluten Free! (Here is a bonus though… This exact recipe will work perfectly well with regular all purpose flour/maida too)

Such cakes have been a regular bakery item in Pakistan for like ever. These are basic pound cakes actually. No matter how small or how fancy the bakery is, this cake has always been there in each and every one of them. All tea parties include this cake even today.

This cake has it’s own signature look. It has this deep golden brown color on it’s exterior while sponge is yellow, buttery soft and spongy. There are different variations of this basic cake like marble cake, lemon drizzle or coconut flavor. Somehow I am still a fan of this real classic one and love to dunk it in my cuppa tea. Ah! True bliss.

Today’s featured recipe is not exactly a pound cake. It is much simpler, quicker and easier than a basic pound cake. It is also called Hot Milk Cake because there is obviously hot milk in the batter. Another name for it is Blender Cake and as the name suggests, it is blended in a blender for easy mixing. Main ingredients are the same as for all cakes… eggs, sugar, butter/oil, milk, flour, leavening, touch of salt and vanilla. Instead of whisking or beating, eggs, sugar and oil are blended together in a blender which takes much lesser of the time and emulsify oil well with other ingredients. Pour this mixture over dry ingredients, whisk to mix.

Since this recipe involves gluten free baking flour because we are baking a gluten free cake here, I add gluten free flour to the blender along with hot milk and butter and blend for few seconds. Pour into prepared pan and bake.

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HOT MILK CAKE

Bakery style soft, buttery and spongy tea cake can easily be made as a gluten free cake, that too, in a blender for easy mixing.

 Course Breakfast, Dessert

 Cuisine Pakistani

 Keyword gluten free blender cake, gluten free cake, gluten free hot milk cake, gluten free tea cake

 Prep Time 10 minutes

 Cook Time 50 minutes

 Servings 1 8′ Loaf

 Author Heenie

INGREDIENTS

• 2 eggs
• ¾ cup sugar
• ¼ cup cooking oil ( I use corn oil)
• 1 cup gluten free baking flour ( I use Asmr’s Gluten Free Baking Flour)
• 1¼ tsp baking powder
• ¼ tsp salt
• ½ cup milk
• 3 tbsp butter
• 1 tsp vanilla extract

INSTRUCTIONS

1. Preheat oven at 350 F/ 180 C
2. Grease an 8′ baking loaf pan with oil or butter.
3. Combine eggs, sugar and oil in a blender.
4. Run the machine for about 30 seconds.
5. Check if sugar is dissolved, if not then run for another 30 seconds or till everything is well emulsified.
6. Add in gluten free baking flour, baking powder and salt to the blender and blend for 5 seconds.
7. Heat or microwave milk and butter together till butter is completely melted and milk comes to a gentle boil. Do not over heat.
8. Add milk to the blender along with vanilla extract and run it for another 10 seconds.
9. Pour batter into the prepared pan and bake for about 45-50 minutes or till top is golden brown and a toothpick inserted comes out clean.
10. Remove from oven and let cool on a wire rack for about 3 minutes.
11. Carefully take the cake out of the baking tin and let it cool completely on a wire rack before slicing.