Corn Flour Tea Cake with Currants and Pistachios
Eva Baughman has worked as a mom, a pastry chef and a recipe tester. She enjoys travel and nature photography.
This recipe is featured in Flavor Flours
Excerpted from Flavor Flours by Alice Medrich (Artisan Books). Copyright © 2014.
This not-too-sweet quick bread, or teatime loaf cake, is crusty and crunchy on the outside and moist and buttery within. The festive golden cake is laced with pistachios, currants, and fragrant aniseed. After a day or so, refresh slices for a few seconds in the microwave, or butter and then toast them — so decadent! Or toast slices and top with just a drizzle of honey or smear of marmalade. Serve with coffee or black tea with milk.
- Servings Serves 6 to 8
Ingredients
- 1 cup plus 3 tablespoons (180 grams) white rice flour or 1¾ cups (180 grams) Thai white rice flour
- ¼ cup plus 2 tablespoons (50 grams) corn flour
- ¾ cup plus 2 tablespoons (180 grams) sugar
- 8 tablespoons (1 stick/115 grams) unsalted butter, very soft
- Scant ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon xanthan gum
- ¾ cup plain yogurt (any percent fat) or slightly watered down Greek yogurt
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon aniseed
- ½ cup dried currants
- ½ cup (50 grams) chopped toasted pistachio nuts
Equipment needed:
Stand mixer with paddle attachment
8½-by-4½-inch / 6-cup (22 cm by 12 cm) loaf pan, bottom and all four sides lined with parchment paper
Preparation
1. Position a rack in the lower third of the oven and preheat the oven to 177° C (350°F).
2. Combine the rice and corn flours, sugar, butter, and salt in the bowl of the stand mixer and beat on medium speed with the paddle attachment until the mixture has the texture of brown sugar, about a minute. Add the baking powder, baking soda, xanthan gum, yogurt, eggs, vanilla, and aniseed and beat at medium-high speed for 2 to 3 minutes; the batter should be very smooth and fluffy. Beat in the currants and nuts on low speed.
3. Scrape the batter into the prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean and dry. Cool in the pan on a rack for 10 minutes then carefully turn out onto wire rack to cool completely. The cake keeps for up to 3 days at room temperature in an airtight container.
Eva Baughman
Eva Baughman has loved studying and practicing photography since buying a second hand Nikkormat SLR when she was first out of college. Photography took a secondary role while she raised a family and worked as a pastry chef and as a recipe tester. When her nest emptied, her passion to create images was reignited. Now it’s with a Pentax DSLR, a Fujifilm X-T1 and in the digital darkroom. She especially enjoys travel and nature photography, has exhibited in New Hampshire, and has had her photos published by the New York Times for food-related stories. She is a member of the New England Chapter of Les Dames d’Escoffier.
Courtesy photo
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