Raspberries, Lemon and Olive Oil Teacake

May 17, 2012

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...

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.


  1. 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.

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

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

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

  5. 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

  6. 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!

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



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

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

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


  11. 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!

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

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

    Thank you :)

    Cooking Rookie
    Emailing you one ;P


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

    Happy baking :)

    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 :)

    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

  14. 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*

  15. 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

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

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