Gluten Free Raspberry Tea Cakes
It is always such a compliment when my husband tries one of my new bakes and he asks if it is gluten free. He has a highly susceptible gluten free radar. In fact, it strikes within seconds of the first bite. Finally, these gluten free raspberry tea cakes muddled his glutey free senses . The whole cake managed to disappear leaving in its wake a satisfied smile and a “mmm these are good.”
Good Tea Requires Good Tea Cake:
Growing up my mum and I shared tea time together almost daily. A good cup of tea always required a special treat. These little babies fit the bill. Brimming with raspberry preserves, cinnamon, brown sugar and an unsuspected player, ricotta cheese. Much like sour cream, the ricotta gives the base of the cake depth, while yielding a denser cake. The center of the cake oozes with raspberry preserves which brings a soft sweetness to the cake layers. Topped with powdered sugar, these cakes are the perfect companion to your favorite tea or coffee.
Cooking Temp: 350 degrees
Cooking Time: 32 mins , Makes 12 Mini Cakes
Ingredients:
Ingredients
6 T softened butter
1 teaspoon vanilla
¾ c granulated sugar
1 egg
¼ C water ( you may need less or more liquid depending on the type of flour you use, I use King Arthur’s Gluten Free flour and it requires more water than other brands)
1 c milk
½ C ricotta cheese
1 ½ C gluten free flour
2 t baking powder
¾ c raspberry jam (or jam of choice)
¼ c brown sugar
1 t cinnamon
Steps:
- First, preheat the oven to 350 and prepare a silicone mini cake pan like this one from Amazon.
- Next, in a large bowl combine the softened butter, sugar and vanilla until well mixed.
- Then, add the vanilla, egg, milk, water and ricotta cheese mix fully about 1 minute
- Add the flour and baking powder, scrapping the side as you go,set aside Meanwhile, in a microwave proof bowl heat the raspberry jam for about 30 seconds, just until it is slightly runny.
5. Taking your prepared pan, fill all twelve wells with ½ of the cake batter filling to the halfway mark. Then, smooth the tops over with the back of a spoon.
6. Using the same technique divide the preserves evenly amongst the twelve wells, creating your middle layer.
7. Using the remaining batter cover the jam to create your third and final cake layer. Don’t forget to smooth the tops over with the spoon.
8. Combine the brown sugar and cinnamon together and sprinkle over each cake, this will create a lovely crumb layer.
9. Finally, bake for 32 minutes and allow to cool before removing from the pan. Dust with powdered sugar and enjoy.
-Patience
Recent Comments