44 Comments

  1. Deirdre Wyvern

    Lady Gregory apparently! Interesting. I also remember the Campbell’s Tin and keep threatening to buy my own. Though that would mean running down my cache of teas and coffees, some day it will happen.

    • It’s far cheaper to buy in an Asian Foodstore but you will always find it in the baking section of the supermarket as regular Semolina. Often used to make a milk pudding for winter evenings! Thanks Marie Therese

  2. diabeticmum

    The answer is Lady Gregory, This cake looks so moist, will have to give it a try , love the fact you use tea to soak the fruit .

  3. Josephine M

    Lady Gregory​ used the café as a meeting point for her PEN literary society. It is always nice to have a cup of tea and this tea cake would be compliment it

  4. Peggy

    Lady gregory used the café! Great cake! The great thing about this cake is that it is guilt free really! One or two slices maybe more!

  5. Caroline Caffrey

    Lady Gregory, definitely going to try this recipe for my husband this week as its his birthday and he his a tea addict !!

  6. Nora

    Lady Gregory used the former Grafton Street Cafe as the meeting point for their PEN Literary Society, this cake sounds delicious, can’t wait to try it out

  7. val93

    Thanks for this recipe. I tried it, but it didn’t work very well for me. Followed your directions and after 1 hour at 160 degrees it was dark brown with liquid butter floating around the edges. What could I have done wrong? I’d really like this to work as the flavour was good. I used Becel. Would appreciate your help.
    Many thanks,

    • Hi there Val. I’m sorry to hear that. I’ve never heard of Becel before but a little research tells me that it is what is called “Flora” in Ireland & the UK. This recipe calls for softened butter made from cow’s milk. The product you used is margarine unfortunately which is why I think it doesn’t work. A number of my recipes are adaptable to margarine but unfortunately this isn’t one of them.

      • val93

        Well, I tried the recipe again with butter and the same thing has happened – butter floating all around it. I measured everything very carefully. Do you think it would work if I used only 100g butter? The flour I’m using is Bob’s Red Mill semolina four from Oregon. Perhaps it doesn’t absorb as much as yours in Ireland? I really would like this recipe to work, so apprecdiate any advice you can give.

        • Hi Val I’m sorry to hear that. I know that Frosty (see comments below) has also tried this recipe and it worked well for him. However I also know that he is also based in Ireland so perhaps it could be a difference in the type of products you’re using as you say. If the butter is floating then I would suggest that as you have thought yourself, that the semolina flour is a finer milled version than what I would use and so isn’t as absorbant. You could try reducing the butter quantity to 100 and increasing the flour by 25g. Hopefully this should balance the equation.
          Now I do use a fan assisted oven so that could also be an issue for you if you’re using a regular oven or a gas fired oven? If so increase the temperature by 10-15 degrees Celcius. This will also help with the baking process.
          The only other thing that I can think of is that you’re in a high-altitude area and the baking conditions are different?
          Sorry for the long response but I’m puzzled as to why it’s not working for you so I’d like to get it sorted and update the blogpost with region-specific tips if I can. Thank you so much for your feedback.

          • Val93

            Your comments are much appreciated. I too use a fan assisted oven and am not at a very high elevation. The first cake with the “Flora” had a grainy texture. This second attempt looks more like a pudding than a cake as I added more liquid – will eat it with custard as it’s got really good flavour. Will try your suggestion for less butter and more flour and hopefully it will be 3rd time lucky. I’ll be in Ireland in 2 weeks time and will buy some semolina flour there.
            Thanks again!

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