Raspberry Teacake

22 Mar

Originally I was making this for a friend’s bday, but turned out someone else was baking the cake. So I brought this pretty teacake to work. 

(recipe from Inn Cuisine, adapted from Better Homes and Gardens Christmas Baking, 2008)

1 (12 ounce) package frozen raspberries
1/4 cup granulated sugar
1 tablespoon cornstarch

2 & 1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter, sliced into thin pats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 egg
3/4 cup buttermilk

Preheat oven to 350 degrees F. Grease and flour a 10″ round pan that has a removable bottom; set aside.

Raspberry filling: in a heavy-bottomed saucepan, combine raspberries, sugar and cornstarch over medium heat; cook and stir until thickened and bubbly. Remove from heat. Push raspberry mixture through a fine, mesh sieve, discarding seeds and pulp. Set filling aside to cool slightly; alternatively you may store airtight, refrigerate and use within 3 days.

Tea cake batter: Stir together flour and sugar. In a food processor, combine the flour/sugar mixture with butter. *Measure and set aside 1/2 cup of this flour-crumb mixture and reserve for crumb topping. In a bowl, combine the remaining flour mixture with baking powder, baking soda and salt; stir well to combine. Make a well in the center of flour mixture to accept wet ingredients.

In a small mixing bowl, beat egg; stir in buttermilk until combined. Add all at once to the well you just created in the center of the flour mixture. Stir gently until just moistened; batter will be thick. Spread two-thirds of this batter over the bottom and up 1″ of the sides of prepared tart pan, using fingers to pat into place if necessary. Next, carefully spread the prepared raspberry filling on top of this batter, tilting pan if necessary to cover surface area. In many small, irregular mounds, drop remaining batter on top of filling, spreading ever-so-gently with fingers or back of spoon if necessary. Allow mounds of batter to rest atop raspberry filling without pressing into bottom layer of batter. Sprinkle entire cake with the *reserved flour-crumb topping.

In the center of a preheated oven, baked tea cake at 350 degrees F for approximately 30 minutes or until a wooden toothpick inserted in center of cake comes out clean. The cake should appear lightly browned. Cool on wire rack for 15 minutes. When time has elapsed, remove cake from tart pan and place on cake stand or serving plate.

Comments: I love my food processor, especially when making crusts/crumb. Mixing by hand or using a hand-mixer are both such time consuming and painful activities, food processing cuts down both of these to mere seconds! I really enjoyed making this cake. It was made for a tart pan, but since I don’t have a springform tart pan, I just used a round springform. I found it difficult to press the batter to the pan since it was greased and didn’t want to stick. Somehow I made do. The raspberry filling was easy to make but I wish it had a more concentrated raspberry flavor. Putting the batter on top of the filling was a bit tricky in that I had to make quarter-sized dollops of batter placed closely together, again not the easiest to spread. If I made this again I would prefer this cake to use almond flour instead of all-purpose flour and Perhaps raspberry jam or almond marzipan would have been a nice touch.

recipe from Inn Cuisine

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