Raspberry Almond Tea Cake by @millsandbuns

1h2

8 servings

🍬

150 g

Caster sugar

🍋

1 lemon

Lemon zest

🧈

100 g

Butter

🥣

70 g

Yogurt

🍦

5 ml

Vanilla extract

🌾

150 g

Flour

🌰

30 g

Almond flour

🫙

4 g

Baking powder

🫙

2.3 g

Baking soda

🥛

150 ml

Milk

🫐

100 g

Raspberries

🌰

60 g

Almond flakes

  1. Preheat
    • brown butter

    Preheat the oven to 180°C (350°F). Grease and line a 7-inch cake pan.

  2. Rub
    • caster sugar
    • lemon zest

    Rub 150 g caster sugar with the zest of 1 lemon until the sugar is fragrant and yellow.

  3. Whisk
    • brown butter
    • caster sugar
    • lemon zest

    Whisk 100 g brown butter into the lemon sugar. Whisk in 70 g plain yogurt and 1 teaspoon vanilla extract until smooth.

  4. Sift
    • all-purpose flour
    • Caster sugar
    • Butter

    Sift 150 g all-purpose flour, 30 g almond flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda into the bowl. Fold the dry ingredients into the wet mixture.

  5. Pour
    • milk

    Pour in 150 ml milk gradually. Fold just until a smooth, lump-free batter forms.

  6. Fold
    • raspberries

    Fold 100 g raspberries gently through the batter. Avoid overmixing so the berries stay mostly whole.

  7. Transfer
    • flaked almonds

    Transfer the batter to the prepared 7-inch cake pan. Scatter 60 g flaked almonds evenly over the surface.

  8. Bake

    Bake for 40 to 45 minutes at 180°C (350°F). Test the center with a skewer; it is ready when the skewer comes out clean.

  9. Cool

    Cool the cake in the pan before serving. Slice into 8 portions.

Raspberry Almond Tea Cake by @millsandbuns

1h2

8 servings

🍬

150 g

Caster sugar

🍋

1 lemon

Lemon zest

🧈

100 g

Butter

🥣

70 g

Yogurt

🍦

5 ml

Vanilla extract

🌾

150 g

Flour

🌰

30 g

Almond flour

🫙

4 g

Baking powder

🫙

2.3 g

Baking soda

🥛

150 ml

Milk

🫐

100 g

Raspberries

🌰

60 g

Almond flakes

Preparation Steps

  1. Step 1/9

    Preheat the oven to 180°C (350°F). Grease and line a 7-inch cake pan.

    🧈brown butter
    🍰7-inch cake pan

  2. Step 2/9

    Rub 150 g caster sugar with the zest of 1 lemon until the sugar is fragrant and yellow.

    🍬caster sugar
    🍋lemon zest
    🥣mixing bowl
    🍋zester

  3. Step 3/9

    Whisk 100 g brown butter into the lemon sugar. Whisk in 70 g plain yogurt and 1 teaspoon vanilla extract until smooth.

    🧈brown butter
    🍬caster sugar
    🍋lemon zest
    🥣plain yogurt
    🍦vanilla extract
    🥣mixing bowl
    🥄whisk

  4. Step 4/9

    Sift 150 g all-purpose flour, 30 g almond flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda into the bowl. Fold the dry ingredients into the wet mixture.

    🌾all-purpose flour
    🌰almond flour
    🫙baking powder
    🫙baking soda
    🥣mixing bowl
    🧺fine sieve
    🥄silicone spatula

  5. Step 5/9

    Pour in 150 ml milk gradually. Fold just until a smooth, lump-free batter forms.

    🥛milk
    🥣mixing bowl
    🥄silicone spatula

  6. Step 6/9

    Fold 100 g raspberries gently through the batter. Avoid overmixing so the berries stay mostly whole.

    🫐raspberries
    🥣mixing bowl
    🥄silicone spatula

  7. Step 7/9

    Transfer the batter to the prepared 7-inch cake pan. Scatter 60 g flaked almonds evenly over the surface.

    🌰flaked almonds
    🍰7-inch cake pan
    🥄silicone spatula

  8. Step 8/9

    Bake for 40 to 45 minutes at 180°C (350°F). Test the center with a skewer; it is ready when the skewer comes out clean.

    🍰7-inch cake pan
    🍢skewer

  9. Step 9/9

    Cool the cake in the pan before serving. Slice into 8 portions.

    🍰7-inch cake pan

Composition

Ingredients

Types

Sweeteners, Fruit, Citrus, Flavoring, Nuts, Baking, Leavening, Dairy, Berries

Ingredients

Caster sugar, Lemon zest, Butter, Yogurt, Vanilla extract, Flour, Almond flour, Baking powder, Baking soda, Milk, Raspberries, Almond flakes

Notes

Lemon zest (zest of a lemon), Butter (browned)

Allergens

Tree nuts, Milk

Dietetics

Dietary regimen

Vegetarian, Egg-Free

Calories

355 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 43g, Sugars: 24g, Fat: 17g, Saturated fat: 7g, Fiber: 3g

Nutritional Information

Minerals

Calcium: 116mg, Iron: 1.5mg, Potassium: 165mg, Sodium: 180mg

Vitamins

Vitamin C: 5mg, Vitamin A: 190mcg, Vitamin E: 1.8mg

Preparation

Time Information

Preparation

20 minutes

Cooking

42 minutes

Overall

1 hour 2 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

mixing bowl, whisk, fine sieve, silicone spatula, 7-inch cake pan, skewer, zester

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Afternoon tea, Breakfast, Brunch, Coffee break, Picnic

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

British

Geographic

to inform

Various

Aspect

Texture

Tender, Moist, Soft, Crumbly, Juicy, Crunchy

Flavors

Buttery, Nutty, Fruity, Tangy, Citrusy, Sweet, Vanilla

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store completely cooled cake in an airtight container,Keep away from direct sunlight and heat), fridge : 5 days (Store in an airtight container,Bring to room temperature before serving for the best texture), freezer : 2 months (Wrap individual slices tightly,Store in a freezer-safe airtight container,Thaw at room temperature before serving)