Ever since I can remember, Dad has been the tea maker of the house.... we have this tradition of sorts in the family.
Dad is an early morning person, he wakes up at about 5am every morning, goes for his walk, once he his back he makes tea and then wakes up Mumma “Rani, Chai ban Gayi....aajao” (He calls mumma Rani.. that’s not her name though J) the same routine is followed in the evening. J Isn’t it charming...I’ve always found it adorable!! Mumma would then freshen up and take out some snacks and biscuits that we would all enjoy along with Dad’s perfect cup of tea and some lively chit chat... Ah yes he is extremely particular (rather finicky J ) about his tea...and claims that he is one of the few who has perfectly mastered the art J If you ever happen to argue....the lessons begin... “the measurements are crucial”.. “the quality of milk has to be perfect”... “you have to crush the ginger in a morter pestel, just the right amount..it cannot be grated”............ The tea he makes is too good, that we all agree withJ. He has been as particular about the snacks to be eaten with his tea. I remember we used to stock biscuits/cookies from this particular bakery (Modern) from Nagpur, cakes from Maharashtra bakery and roasted salted peanuts from a Gujrati guys shop etc..
So you see, tea has been an important event growing up and is associated with happy memories. Fortunately the tradition continues after marriage too.. R is the tea maker in our house and Dad and R, happily share their tea making secrets whenever they are together J
200 gms Castor Sugar/Powdered Sugar
1 tsp Vanilla
1 tsp Lemon Rind
2 tsp lemon Juice
250 gms Flour
2 tsp Baking Powder
80ml Butter milk/ Yogurt
½ tsp Salt if you are using unsalted butter
150 gms Mulberry
· Preheat oven to 350F. Sift together the flour, salt & baking soda.
· Cream butter & sugar till light & fluffy. Add the egg ,Vanilla extract, lemon rind & lemon juice and beat for another minute.
· Add flour mixture & butter milk alternatively till combined. Starting & ending with flour. Don’t over beat.
· Fold in mulberries with a rubber spatula.
· Spread the mixture in a 7 inch round/square pan with the bottom lined with parchment/butter paper. (or 6 mini cake moulds)
· Sprinkle a few berries on the cake
· Bake for about 30-40 minutes or until a skewer inserted in the center comes out clean.