Fresh raspberry tea cakes recipe
Fresh Raspberry Tea Cakes recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
- 2 cups flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup oil
- 4 Tablespoons melted butter, cooled
- 1 cup fresh raspberries
Blend together the flour, baking soda, cinnamon, nutmeg, ginger, and salt in a large mixing bowl and set aside. Whisk together the sugar and eggs in a small bowl until light, about 2 minutes. Blend in the vanilla, oil, and butter.
Make a large well in the center of the dry ingredients, pour in the egg-sugar mixture, and combine the two mixtures quickly until the batter is formed. Very gently, fold in the raspberries.
Spoon the batter into about 16 buttered and floured 2-1/4-inch muffin cups, filling them 2/3 full. Bake at 400 degrees for about 20 to 22 minutes or until well risen, firm to the touch, and toothpicks inserted in the center of the muffin emerges clean and dry. Transfer the teacakes to a rack, let cool for a minute, then remove from pans to continue cooling.
Note:I bake them in very shallow round Madeleine pans for 10 minutes. You could also use “muffin-top” pans for the same amount of time.Karen Iannello
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