“Keks” – Russian tea cakes are a tradition in Russian households and have been since the last century when the technology was perfected for milling fine, smooth white flour. Before, lemons were prized for there medicinal and cosmetic qualities. Today, at breakfast, lemon tea cakes enriched with honey are perfect for a cup of coffee or aromatic tea.
For more Russian recipes, visit Russian Cuisine page.
Note: I have left over Cream Cheese Frosting, so I spread a little on my cakes.
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 3/4 cup sugar
- 2 eggs
- 1/2 cup milk
- 1 Tbs. finely grated lemon zest
- 2 tbsp. crystallized ginger, chopped
- 1/4 cup rasins
- honey or lemon syrup for serving
- fresh mint for serving
Preheat an oven to 350ºF. Grease two small 5-inch cake pans.
In a bowl, mix together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed until blended, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture along with the milk and lemon zest. Beat until blended and smooth, stopping the mixer occasionally to scrape down the sides of the bowl. Stir in the raisins and crystallized ginger.
Spoon the batter into the prepared cake pans and bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
Remove the bread from the oven and transfer the cakes to a wire rack. Let them cool for 15 minutes, then turn the cake pans out onto the rack, top side up, and let cool completely.
Drizzle with honey, or lemon syrup and serve with fresh mint.