Raspberries, Lemon and Olive Oil Teacake

May 17, 2012

teacake
This recipe was featured in Huffpost!!
Dare I say it... that Autumn is finally here? ... with Winter, less than a month away? 

 Oh  yes...We've been experiencing a very mild Autumn this year, and some of the days/nights... feels like Summer was trying to make a comeback..... but the late sunrise and early sunsets, just reassures me that it isn't so...
Based on Martha Stewarts Lingurian olive oil cake.
... and watching my lemons turning yellow, one by one... just confirmed that Autumn is definitely here.

 And it's time for me to harvest my lemons... and get the plant ready for the next season.
With a box of raspberries that was sitting pretty in my freezer...plus I had the itch to bake, lemon and raspberries would make a perfect pair... I searched the net for some good recipe... and came across Martha Stewart's Ligurian Lemon Cake. 
Had a quick read... Oh yes! its manageable...but I was hesitant to spread the cake with meringue...
why?...
Raspberries, Lemon and Olive Oil Teacake


...because it spells DISASTER...

I am not good in either spreading anything on the cake or do a fancy piping onto cakes... plus it will be too super... duper...  sweet.. much to my kids' delight, definitely not mine!!

Raspberries, Lemon and Olive Oil Teacake Recipe 


serve 4-6
(adapted and tweaked from Martha Stewart) 

1 ¾ cups Cake Flour (lighthouse brand)
1 cup caster sugar
2/3 cup plus 7 tablespoon olive oil
Zest of 2 lemons
4 large eggs at room temperature
1 tablespoon freshly squeezed lemon juice
3 tablespoon milk at room temperature
1 cup fresh or frozen raspberries
  1. Pre-heat oven to 180C. 
  2. Spray some olive oil onto the baking pan. 
  3. In a large mixing bowl, rub the sugar and lemon zest until the sugar feels moist. 
  4. Add in eggs, using whisk attachment, whisk until the mixture is pale and thick. 
  5. Lower the speed, add in milk then flour, olive oil and lemon juice. 
  6. Mix until all the ingredients is well blended. 
  7. Pour one third of the batter into the baking pan, arrange raspberries on top of the batter. Repeat, and finish it off with the last layer of batter just covering the raspberries.
  8. Bake for 30-35 minutes or until the skewer comes out clean. 
  9. Remove and leave it to cool on the wire rack before serving.
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Comments

  1. MelMay 17, 2012 at 10:38 AM

    This definitely be a healthy cake as it used olive oil. I have never used olive oil baking in my cakes before and I should try that too. I just loves all Martha Stewart's recipes.

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  2. Sue/the view from great islandMay 17, 2012 at 11:31 AM

    Your cake looks great and I think you made the right decision not to add the meringue, this is much more elegant.

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  3. Cooking RookieMay 17, 2012 at 11:36 AM

    This sounds like an amazing cake. And looks like one too :-) Can I have a slice?

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  4. kankanaMay 17, 2012 at 11:45 AM

    This is one of my fav cake.. lemon and olive oil makes it so refreshing and light :)

    ReplyDelete
  5. WinstonMay 17, 2012 at 11:59 AM

    Yummy recipe, Lisa! I love raspberries and lemon treats but don't think I've had one with both of them together. And I like things less sweet too haha. These look so yummy with a cup of tea. Will have to make for my momma one day cause she likes having afternoon tea breaks! =X

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  6. JanineMay 17, 2012 at 2:46 PM

    perfect recipe for me to try later since i dont have butter now and all i want to do is to finish my lemon zest!

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  7. Rosa's Yummy YumsMay 17, 2012 at 4:41 PM

    Lovely tea cakes! Raspberries and lemon pair wonderfully well. A terrific combo.

    cheers,

    Rosa

    ReplyDelete
  8. Only Fish RecipesMay 18, 2012 at 2:05 AM

    what wonderful tea cakes...loved the combination of lemon and raspberries...great clicks n presentation !!!

    ReplyDelete
  9. WokandSpoonMay 18, 2012 at 5:49 AM

    That does look like a nice and healthy cake. I would have iced it to death! I love sugar! hehe.

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  10. Pencil KitchenMay 18, 2012 at 9:30 AM

    Super easy and looks so gooood!

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  11. Smitten FoodieMay 18, 2012 at 11:24 AM

    Love lemon and raspberry together and the pic is so pretty.

    Connie

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  12. Nami | Just One CookbookMay 18, 2012 at 1:05 PM

    I was so excited to see your post! Looks so gorgeous. You did it again Lisa... I love your photography and of course this teacake!

    ReplyDelete
  13. oyinMay 19, 2012 at 11:25 AM

    the recipe sounds awesome but i absolutely adore the FORK! who makes it and where can i get it?

    ReplyDelete
  14. Lisa HoMay 19, 2012 at 12:30 PM

    Mel
    Everything looks so good on Martha's web :D

    Sue
    Thank you :)

    Cooking Rookie
    Emailing you one ;P

    Kankana
    :)

    Winston
    Your mommy will be pleased n happy to have one :)

    Janine
    Happy baking :)

    Rosa
    Thank you :)

    Only Fish Recipe
    Thanks :)

    Wokand Spoon
    It'll be my worst nightmare to have to iced any cake :)

    Pencil Kitchen
    Thank you :)

    Smitten Foodie
    Its a great pair :)

    Nami
    awww... Thanks Nami :D

    When she Wants Plenty, She Gets Plenty
    Thank you... :)
    Ah .. the Fork ~ I bought it fr my best friend's shop in Kuala Lumpur, Malaysia

    ReplyDelete
  15. oyinMay 19, 2012 at 11:06 PM

    oh wow! well it is COMPLETELY drool worthy! is there any chance that she would ship to the U.S.? i'd LOVE to have 4 place settings! *crossing fingers*

    ReplyDelete
  16. Lisa HoMay 21, 2012 at 1:51 PM

    When She Wants Plenty...
    I have sent her email... so leave me your email (either here or via my email) and I'll get back to you once I hear from her :D

    ReplyDelete
  17. mycookinghutMay 23, 2012 at 3:35 PM

    Looks good! I have never used olive oil in baking, this sounds great!

    ReplyDelete
  18. AnonymousNovember 26, 2012 at 3:56 AM

    I truly like to reading your post. Thank you so much for taking the time to share such a nice information.
    Shoptheleaf

    ReplyDelete

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