RASPBERRY TEA CAKE
By Teresa Cutter
What's great about it
I LOVE tea cakes with a beautifully brewed tea blend. This tea cake from Earth To Table is gorgeous, light and gluten + dairy-free. Perfect for impromptu get-togethers and celebrations. The pop of the berries is just beautiful, and the moistness of the cake itself due to its core ingredients being almond flour makes it an absolute delight. You can substitute any berry you like in the same measurement, but raspberries are particularly delicious at the moment. Simple to prepare, pretty to look at, and super delicious, my Raspberry Tea Cake is a definite people pleaser!
Makes 1 cake
4 organic eggs
125 ml (½ cup/4 fl oz) raw honey or pure maple syrup
125 ml (½ cup/4 fl oz) extra virgin olive oil
juice and zest from 1 lemon
1 teaspoon vanilla extract
350 g almond meal (almond flour)
60 g (2 oz) rice flour
2 teaspoons gluten-free baking powder
125 g (4 oz) raspberries
WHIP eggs and honey in a mixing bowl until pale and creamy.
COMBINE olive oil, lemon zest and juice and vanilla.
FOLD in the almond meal, rice flour, baking powder and the whipped eggs.
SPOON into a 25 cm (10 inch) baking tin.
BAKE for 30 minutes, then cool to room temperature before eating.
SERVE and enjoy.
Notes and Inspiration
Scatter 125 g (4 oz) blueberries or raspberries onto the base of a lined cake tin before pouring in the lemon cake batter and baking.