raspberry swirl teacakes

To celebrate the arrival of Her Royal Highness Princess Charlotte of Cambridge we did a little princess inspired baking and came up with these raspberry swirled teacakes.

These pink hued babies are absolutely delicious and a complete breeze to prepare. My little princess and I stirred these darlings together and had them nestled in the oven baking away to gorgeous goldeness in less than ten minutes. To accompany the teacakes we rippled a little of our raspberry sauce throughout a tub of vanilla bean specked greek thick yoghurt. The combination of teacake, raspberry swirled yoghurt and fresh berries creates a lovely little dessert fitting for any princess.

We made a few changes to the original teacake recipe to ensure these raspberry swirl teacakes are also full of nutritional goodness. We opted for wholemeal flour instead of regular plain, we also added a cup of almond meal which is high in protein, low in carbohydrates and low in sugars. We also left out the white sugar and instead sweetened our batter with a half cup of maple syrup instead.

In terms of baby led weaning these little teacakes make a wonderful treat when served alongside a good dollop of yoghurt and a handful of fresh berries. The shape and soft texture of the teacakes also make them wonderful for baby led weaning beginners. Mr H. had no problem demolishing his teacake for morning tea. These teacakes also freeze beautifully. Simply wrap individual portions, pop into a freezer safe container and stash in the deep freeze for up to three months.

To make your own batch of pink hued raspberry swirl tea cakes simply…

Begin by preheating your oven to 180 degrees celsius (350 F) and line a 12 hole muffin tray with papers. Place the raspberries, maple syrup and two tablespoons of water into a saucepan. Place the saucepan over medium heat, bring to the boil, reduce heat and simmer for 4-5 minutes or until slightly thickened.

Pour the raspberries into a bowl and allow to cool. If you prefer a smooth (seed free) sauce, please feel free to put the sauce through a fine sieve.

Place the yoghurt, maple syrup, eggs, oil and vanilla into a large bowl and whisk to combine.

Add the flour, almond meal and baking powder and mix to combine.

Use a 1/4 measuring cup to ladle the batter into the prepared tin.

Place a heaped teaspoon of the cooled raspberry sauce onto each cake.

Use a skewer to swirl the raspberry sauce through the cakes. Pop the tea cakes into the oven to cook for 12-15 minutes or until a skewer inserted removes cleanly.

Allow the cakes to cool for 2-3 minutes before removing from the tin and placing on a wire rack to cool completely.

Place the yoghurt into a bowl, top with the remaining raspberry sauce and use a spoon to stir and swirl throughout the yoghurt.

Serve the raspberry swirl tea cakes alongside a generous dollop of yoghurt and fresh berries.

raspberry swirl tea cakes

makes 12

freezer friendly

INGREDIENTS

raspberry sauce:

2 cups (260 grams) raspberries (fresh or frozen)

1 tablespoon maple syrup

teacakes:

1 cup (250 ml) plain greek yoghurt

3/4 cup (175 ml) vegetable oil (lightly flavoured olive oil or cold pressed macadamia nut oil are great choices)

1/2 cup (125 ml) maple syrup

1 tablespoon vanilla extract

2 eggs

1 cup (150 grams) wholemeal plain flour

1 cup (110 grams) almond meal (finely ground almonds – if you can’t find almond meal feel free to replace with wholemeal plain flour)

2 teaspoons baking powder

greek yoghurt and fresh berries, to serve

METHOD

Preheat oven to 180 degrees celsius (350 F) and line a 12 hole muffin tin with papers. Place the raspberries, maple syrup and 2 tablespoons water into a saucepan and place over medium-high heat. Bring to the boil, reduce heat and simmer for 4-5 minutes or until thickened. Decant into a bowl and set aside to cool.

Place the yoghurt, oil, maple syrup, vanilla and eggs into a large bowl and whisk to combine. Add the flour, almond meal and baking powder and stir to combine. Use a 1/4 measuring cup to ladle the batter into the prepared tin. Top each cake with a heaped teaspoon of the raspberry sauce and use a skewer to swirl the sauce throughout the cake. Bake for 12-15 minutes or until golden and a skewer inserted removes cleanly. Allow to cool for 5 minutes or so before placing the teacakes onto a wire rack to cool completely.

Place the yoghurt into a bowl, top with the remaining raspberry sauce and use a spoon to stir and swirl throughout the yoghurt.
Serve the raspberry swirl tea cakes alongside a generous dollop of yoghurt and fresh berries. Enjoy x

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