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Tea
Cake (Chais Namtskhvari)
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In a mixing bowl, beat: |
| 2 |
egg |
yolks |
| 1-1/2 |
c |
sugar |
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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 |
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Beat until soft peaks form: |
| 2 |
egg |
whites |
| 1/4 |
t |
salt |
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and fold into the batter. |
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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 |
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over the top and sprinkle with: |
| 1/2 |
c |
toasted walnuts, chopped finely |
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Notes &
Variations:
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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.
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Substitute other jams, if necessary.
We used strawberry jam successfully.
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