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RASPBERRY TEA CAKE

By Teresa Cutter

RASPBERRY TEA CAKE
RASPBERRY TEA CAKE

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!

Ingredients

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

 

Method

 PREHEAT your oven to 160°C (320°F) fan-forced.

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.

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