Mum’s Tea Cake
Mum’s Tea Cake
Who doesn’t love a tea cake? On a recent trip to England visiting my family, we were reminded that tea and cake should be part of your recommended daily happiness allowance, particularly when served with clotted cream (which you never even see in Australia). This is my mum’s super-simple but oh-so-very-pleasing tea cake.
Servings
10
Prep time
Cook time
Recipe
Vegetarian, Gluten Free
Ingredients
- 8 tbsp raspberries (or other frozen berries fully thawed)
- 4 organic eggs
- 170g caster sugar
- 200mL vegetable oil (I use a light olive oil or coconut oil)
- Splash vanilla extract
- 225g ground almonds (almond meal)
- 1 tsp gluten-free baking powder
Method
- Preheat the oven to 180°C. Grease and line a 25–30cm cake tin.
- Scatter raspberries or berries across the base of the prepared tin.
- Whisk the eggs and sugar together until thick and pale. Add the oil and vanilla then whisk to combine.
- In a separate bowl, combine the ground almonds and baking powder. Fold the dry ingredients into the wet mixture until just combined.
- Pour the batter over the fruit. Bake for 25–30 mins or until a skewer inserted in the centre comes out clean.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
