Tea Cake (Chais Namtskhvari)
In a mixing bowl, beat:
2 egg yolks
1-1/2 c sugar
 
Stir in, one at a time in order:
2 T butter, melted
2 T plum jam
1 c strong black tea
1/4 c red wine or cider vinegar
1 t baking soda
2 c unbleached white flour
 
Beat until soft peaks form:
2 egg whites
1/4 t salt
and fold into the batter.
 
Pour the batter into a greased and floured 9-inch cake pan and bake at 350 for 30 to 40 minutes, or until done.  Cool in the pan and turn out onto a plate.  Spread:
1/2 c plum jam
over the top and sprinkle with:
1/2 c toasted walnuts, chopped finely
Notes & Variations:
  1. This recipe was adapted from The Georgian Feast, by Darra Goldstein (University of California Press, 1999).  The original recipe calls for lightly caramelizing 1/2 cup of the sugar and slowly stirring in the tea, but we couldn't get this to work properly to where it seemed like it would make a difference in the taste.
  2. Substitute other jams, if necessary.  We used strawberry jam successfully.