Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup raspberry jam
- 1/4 cup fresh raspberries
Special equipment needed:
- Two 8-inch cake pans
- Electric mixer
- Piping bag
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 8-inch cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
5. Divide the batter evenly between the two prepared cake pans.
6. In a small bowl, mix together the raspberry jam and fresh raspberries.
7. Using a piping bag, pipe the raspberry mixture in a spiral pattern on top of the cake batter in each pan.
8. Use a knife to swirl the raspberry mixture into the cake batter.
9. Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 50-60 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 13g
Saturated Fat: 8g
Cholesterol: 70mg
Sodium: 200mg
Carbohydrates: 48g
Fiber: 1g
Sugar: 32g
Protein: 4g
Substitutions for ingredients:
- You can use any type of jam or fruit filling instead of raspberry jam and fresh raspberries.
Variations:
- You can add chopped nuts or chocolate chips to the cake batter for extra texture.
- You can use different types of cake flour for a different texture.
Tips and tricks:
- Make sure to swirl the raspberry mixture into the cake batter gently to avoid overmixing.
- Allow the cakes to cool completely before frosting them.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or until warm.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with fresh raspberries.
Garnishes:
- Fresh raspberries
- Whipped cream
Pairings:
- Hot tea or coffee
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding more milk to the batter.
- If the cake is too moist, try reducing the amount of raspberry jam.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Teacakes are a traditional British sweet treat that are often served with tea.
Flavor profiles:
- The cake is sweet and buttery with a tangy raspberry flavor.
Serving suggestions:
- Serve the cake as a dessert or as a sweet snack.
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Region: British