How to Make a Delicious Swedish Tea Ring
Delicious, Mouth-Watering Swedish Tea Ring
My mother used to bake these when I was a child, and I have adapted her recipe with a little less sugar to suit my matured taste.
I enjoy this cake when I have guests with a cup of tea or coffee. Although this cake can be a little messy, it is a great addition to a country picnic.
Ingredients For The Filling, Pastry And Decoration
- 4 Tbsp Marmalade
- 2 Tsp Grated orange zest
- 95g Diced glace cherries
- 90g Crystallised orange and lemon peel diced
- 255g Self raising flour
- 65g Semolina
- 125g Butter
- 55g Sugar
- 2 Tbsp Milk
- 1 Egg
- 1 Tbs Preserving sugar crystals
- I Tbsp Milk (For glazing)
Making the Delicious, Mouth-Watering Swedish Tea Ring
- The Filling: Mix the crystalized peel, orange zest and the cherries and put it to the side ready for later.
- The Pastry: Sift the flour into a bowl, and crumb the butter into it by gently rubbing it in until it looks mixed but with a similar look to crumble. Stir in the semolina and sugar, then mix the eggs with the milk and stir it into the mix, until the mix is smooth and all bound together nicely.
- Roll the pastry out onto a surface pre-floured to ensure it doesn't stick and form it into a 13 x 8inch approx rectangle, then spread the marmalade up to 1.5inch of the the long sides, but all the way up to the shorter sides. Sprinkle the rest of the filling over that you put to the side in step 1.
- Take one of the longer sides roll the pastry like a swiss roll, the make it into a ring by twisting the ends together and seal it together. Put the finished ring onto a pre-greased baking paper sheet, and slit the ring just around the outer edge, in 1-inch intervals.
- Glaze the ring all over with milk and shake the sugar over it. Ideally, you should find a 6cm ish greased metal object such as a round pastry cutter into the center of the ring. Bake in a preheated oven on 200c gas mark 6 for 30 minutes, or until nicely glazed and golden.
- Remove from the oven and gently place the ring on a cake rack, and allow to slightly cool down. For added effect drizzle icing sugar over it. Best eaten whilst it is still slightly warm, and if you are feeling extra naughty spread butter over it.