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Gluten-free Raspberry Tea Cake

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Gluten-free Raspberry Tea Cake
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Servings
Ingredients
  • 1 cup unsalted butter at room temperature
  • 1 cup sugar
  • 5 large eggs at room temperature lightly beaten
  • 1 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 1/2 cup all-purpose gluten free flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon Xanthan gum
  • 1 teaspoon salt
  • 1/2 cup fresh raspberries
Frosting:
  • 3/4 cup powdered sugar
  • 2 tablespoons water
  • A few raspberries to garnish
Servings
Ingredients
  • 1 cup unsalted butter at room temperature
  • 1 cup sugar
  • 5 large eggs at room temperature lightly beaten
  • 1 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 1/2 cup all-purpose gluten free flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon Xanthan gum
  • 1 teaspoon salt
  • 1/2 cup fresh raspberries
Frosting:
  • 3/4 cup powdered sugar
  • 2 tablespoons water
  • A few raspberries to garnish
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Instructions
  1. Preheat your oven to 325°F. Grease well a standard loaf pan (9-inches) and set it aside.
  2. In a stand mixer, blend butter and sugar on medium-high speed until it is creamy, pale and fluffy. Turn down the speed of the mixer to low, add one egg a time. When well combined, add the next one.
  3. When all eggs are added, turn up the speed to medium-high again, add vanilla and mix for 2 minutes until the batter is smooth.
  4. Turn the speed of the stand mixer again to low, add the gluten-free flour, cornflour, xanthan gum and salt into the butter batter. Mix until just combined. The batter should be soft and smooth.
  5. With a spatula, scrape half of the mixture into the prepared loaf pan. Layer the fresh raspberries into the loaf pan and top with the rest of the cake mixture.
  6. Smooth the top and carefully bang the bottom of the pan a few times on the kitchen counter to remove any air bubbles.
  7. Place the loaf pan in the center of the preheated oven and bake for 50 mins or until the cake turns lightly golden brown and a toothpick inserted in the center comes out clean.
  8. Remove from the oven, place the cake on a wire rack to cool completely.
  9. While the cake cools, mix the powdered sugar and water together to form the frosting for the cake.
  10. Pour the frosting mix over the cake and garnish with more fresh raspberries.
  11. Serve with a cup of tea and enjoy!

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