Walnut and Rosemary Tea cake

About Walnut and Rosemary Tea cake

Ingredients

• Walnuts, chopped ¼ cup
• Rosemary ½ tsp
• Butter 2 cups + to grease
• Castor sugar 2 cups
• Eggs 5
• Vanilla essence 1 tsp
• Refined flour 2 cups
• Milk 1 cup

How to Make Walnut and Rosemary Tea cake (Stepwise Photos)

Method

1. Preheat the oven to 180º C. Grease a cake tin with a little butter.
2. Take butter and castor sugar in a mixing bowl and beat together with an electric beater.
3. Add eggs, one by one, and beat. Add vanilla essence and continue to beat till mixture is light and fluffy.
4. Add refined flour, milk, walnuts and rosemary and mix well to make a thick batter.
5. Pour this batter into the prepared cake tin, keep it in the preheated oven and bake for 20-25 minutes.
6. Bring the cake tin out of the oven and let it cool slightly. Demould, cut into slices. Arrange the slices in a serving platter and serve.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps