Teacake
Teacake
Teacake (pronunciation: /ˈtiːkeɪk/) is a term used in different regions of the world to describe a variety of small cakes or buns. In the United States, a teacake can be a cookie enriched with nutmeg or cinnamon. In the United Kingdom, a teacake is a sweet bun typically served toasted and buttered.
Etymology
The term "teacake" is of English origin and is believed to have been first used in the 1700s. The word is a combination of "tea", a popular British beverage, and "cake", referring to a sweet baked good. The term was likely coined to describe a type of cake that was commonly consumed with tea.
Variations
There are several variations of teacakes around the world:
- British Teacake: A light, sweet, yeast-based bun containing dried fruits, typically served toasted with butter.
- Scottish Teacake: A small round shortbread biscuit covered with a dome of Italian meringue, a layer of jam and coated in a thin shell of milk or dark chocolate.
- American Teacake: A heavy, sweet, cookie typically flavored with almond or vanilla and dusted with powdered sugar.
- Russian Teacake: A type of pastry that is often served around Christmas time, also known as a Mexican wedding cookie or a butterball.
Related Terms
- Biscuit: A small baked bread or bread product that is either hard and crisp or else soft but firm (as a bread roll) and has a dry crumbly texture.
- Bun: A small, sometimes sweet, bread, or bread roll.
- Cake: A sweet baked dessert usually containing flour, sugar, and some type of oil or fat.
- Cookie: A small sweet cake, typically round, flat, and crisp.
- Pastry: A dough of flour, water, and shortening that may be savoury or sweetened.
External links
- Medical encyclopedia article on Teacake
- Wikipedia's article - Teacake
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