Raspberry and Vanilla Tea Cake

 

Raspberry and Vanilla Tea Cake

I always fancied living in another era, it probably comes from secretly reading too many bodice ripping romance novels or, not so secretly, reading Jane Austin or maybe even watching too many episodes of “Downton Abbey”. I can quite imagine myself as Elizabeth Bennett the first time she clapped eyes on Mr Darcy or as Lady Mary swanning around the vast corridors of her stately home in all her satin finery. I think I could become quite a master at casting a gimlet eye at the hapless servants as they scurry about with their dusters and coal buckets while I swanned off to afternoon tea.  However, knowing my luck if I lived in that time I would be the one more likely to be carrying the coal bucket or serving the overlarge tray brimming with ‘cakey’ goodness while at the same time cowering under the acid tongue of the Dowager Duchess … so much for my delusions of grandeur.

I recently discovered that “high tea”, as we call it in Australia, was not originally the delightful gathering of ladies sharing gossip over a leisurely cup of tea with some dainty cucumber sandwiches and tiny bite size cakes. It was, in fact, a custom from Victorian times where the working class of Britain would come home after a day of back breaking work to partake in more substantial fare more akin to an evening meal. The term ‘High’ comes from the height of the table where tea is served, high being a dining table and low being a coffee table.

Anna the Duchess of Bedford is credited for the popularity of the afternoon tea. It was common practice at that time (1800s) to have a late evening meal so by the time 4 o’clock rolled around hunger pangs were starting to set in. Anna would counter this by having tea and biscuits served in her rooms to keep her going until dinner time – clearly she is a woman after my own heart. Anna began sending out invitations to her friends to join her for afternoon tea and it soon became such a popular way to socialise that other middle and upper class households also began adopting the practice of an at home afternoon tea.

Nowadays high teas, or afternoon teas, are more likely to be held in hotels than in your own home, but if you fancy recreating your own version of Downton Abbey and  inviting some friends over to revive a tradition this raspberry and vanilla cake would be perfect for your own “at home” afternoon tea. Now I just have to wonder what Mr LG would look like in a butler’s uniform…hmmm.

Raspberry and Vanilla Tea Cake

Recipe

Adapted from Donna Hay Magazine Issue 76.

Ingredients

  • 120gm unsalted butter
  • 1 teaspoon vanilla extract
  • 220gm caster sugar
  • 2 eggs
  • 225gm plain flour
  • 1 teaspoon baking powder
  • 125ml milk
  • 100gm frozen raspberries
  • vanilla sugar.

Method

Preheat oven to 160°C. Spray a 26cm loose based tart pan with oil. Line the base with baking paper.

Mix flour and baking powder together in a medium bowl.

Beat the butter, vanilla extract and caster sugar together until light and smooth.

Add eggs one at a time mixing well between additions.

Remove bowl from mixer. Add flour and then milk in two separate additions mixing with a spatula until fully combined,

Scrape batter into the tart pan and smooth the top with a knife or palette knife.

Press frozen raspberries into the top of the batter.

Sprinkle with vanilla sugar

Place pan on a lipped baking tray in case batter leaks from the tart pan.

Bake for 35-40 minutes or until a skewer comes out clean.

Allow to cool completely in pan before turning out.

Dust with icing sugar before serving.

Raspberry and Vanilla Tea Cake

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16 thoughts on “Raspberry and Vanilla Tea Cake

  1. cheri

    Hi Karen, I just adore cakes like this, must get my hands on one of Donna Hays cookbooks, her recipes are so wonderful. Love your presentation.

    Reply
  2. David

    This looks so incredibly elegant – I can’t wait to try it. I do have one question before I do, Karen… do you use frozen raspberries because it is midwinter there? Or do they need to be frozen to make the baking of the cake successful?

    Reply
    1. lemongrovecakediaries Post author

      I have only tried this recipe with frozen raspberries as fresh ones are so expensive to buy in Queensland. The original recipe used fresh or frozen cherries so hopefully it should be ok to use either.

      Reply
  3. Margot @ Gather and Graze

    Me too Karen! I often feel that I was born in the wrong century… and long to be able to wear beautiful empire-line dresses and bonnets with satin ribbons attached… living in a world where traditions and the subtleties of manners count for something. Perhaps I’ve embraced a little too much of Jane Austen too? 🙂 Actually, no… one can never have enough Jane Austen in one’s life! 😉 Such an elegant tea cake, perfect for the finest of High Tea’s!

    Reply
  4. Lorraine @ Not Quite Nigella

    I do get a lot of people that ask me why Australians seem to have adopted the term high tea over afternoon tea! Isn’t it funny? I would love to live in Downton Abbey times, at least for a bit and perhaps not as a servant 🙂

    Reply

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