Fresh Raspberry Tea Cake
A moist and flavorful raspberry tea cake featuring fresh raspberries and honey, perfect for brunches or afternoon tea with a light, sweet taste and tender crumb.
Ingredients
Instructions
- Preheat oven to 375°F.
- Beat honey with egg until well combined.
- Mix salt, all-purpose flour, and baking powder in a separate bowl.
- Add the egg mixture and milk all at once to the dry ingredients and stir quickly until all ingredients are moistened.
- Stir in melted butter and raspberries gently.
- Pour batter into a greased baking pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. If you don't have honey, maple syrup or agave can be used as a substitute, though they may alter the flavor slightly. Be gentle when folding in the raspberries to avoid breaking them. You can also try adding lemon zest for a refreshing twist. This cake pairs beautifully with T Cakes for a delightful afternoon tea.
Serving Suggestions
Serve the fresh raspberry tea cake warm or at room temperature, dusted with powdered sugar for a touch of elegance. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream. Consider serving it alongside a pot of freshly brewed tea or coffee for a delightful afternoon treat. It also complements a light salad for a refreshing brunch.
Storage & Reheating
Store any leftover tea cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, simply microwave a slice for about 15-20 seconds or warm it in the oven at 350°F for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Raspberry Tea Cake contains roughly 400 calories, with 5g protein, 41g carbohydrates, and 23g fat. It is a good source of iron (13% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 928mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them well to avoid excess moisture in the batter. Add them gently to prevent them from breaking apart. The flavor will still be delicious, making it a great option if fresh raspberries are unavailable.
What can I substitute for all-purpose flour?
If you're looking for a gluten-free option, you can substitute all-purpose flour with a 1:1 gluten-free baking blend. Alternatively, whole wheat flour can be used for a denser texture, but you may need to adjust the liquid slightly as whole wheat absorbs more moisture.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is ready. Keep in mind that baking times can vary slightly based on your oven, so it's always a good idea to start checking a few minutes before the recommended time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).