Summertime Raspberry-Almond-Lime Tea Cake Recipe


Summertime Raspberry Almond Lime Tea Cake
Summertime… and the living would be as easy as in Heyward’s lyrics except Canadian summer is so short and demanding, it’s always a good idea to have a piece of a fragrant fresh berry cake next to you to stop running and start pondering.    
In the ideal life the summertime should be like this:
Summertime fun
In reality, it’s always full of surprises: good and bad. Our month of June has been full of projects, inspirations and disappointments, travels, and cooking experiments.  I’ll begin with the end to make it easier for me to catch up with the steady food-blogging pace, which is not always possible after a break. I needed something that was relatively easy, utterly beautiful and ultimately delicious to get myself inspired to translate the inspiration into a small bow of culinary art.
Raspberry Almond Lime Tea Cake with Vanilla Ice Cream
Our yesterday’s cheerful party and this cake baked on a whim gave me that kick. It has everything in it to celebrate summer: the freshness of berries (raspberries), the sugary crunch of nuts (almonds), the vigor of lime, the boldness of spiced honey (marked as optional)… and, naturally, the tender moist sponginess of the pound cake. Wait, shouldn’t I mention first that it’s one of the easiest, and the most luscious cakes we’ve ever made?
Raspberry Buttermilk Tea Cake
This cake is an example of a simple, no fuss dessert you would want to bake again and again. We had it with tea watching Paddington last night (to the dying sounds of the fireworks fury banging outside the window).  The raspberry cake felt as heartwarming and rewarding as the movie itself although there was no marmalade around (which actually would be a good idea to have along). I served it with humble vanilla ice cream, some fresh raspberries and/or fresh raspberry coulis: the honest and ever-delightful classics. 
For the high-end restaurant style serving, dare for a slice of a room-temperature brie or a goat cheese (i.e. Lavallois from Chevriere de Monnoir would be a good idea) and some drizzle of adobe chili – spiced honey (recipe to be posted soon).
We based the recipe on a winning formula (tested and approved previously) of the Raspberry Buttermilk Cake from Gourmet Magazine of June 2009 (recipe also follows at the very end of this post), tweaking it with the addition of:
NUTS – chopped slivered almonds were used, although pistachios (other nuts if you wish) would be my first choice if I had them in my pantry.
LIME – optional lemon zest was replaced with lime zest and lime juice to make the taste more present.
SPICED HONEY – a very small (and optional) amount of my most recently discovered fav ingredient to accent the fruit.
Adobe Chili Spiced Honey
EGGS – using extra ingredients called for one extra egg.
BAKING TIME – ten extra minutes were added to the baking time accordingly.
BERRIES – we increased the amount of raspberries to much more fruits following the summer feeling. I assume the recipe works with all kind of fresh berries (or frozen, for that matter) and intend to make the next one with gooseberries from our garden (HA!)
Raspberry Almond Lime Tea Cake
INVERTING OR NOT – the initial recipe is for the inverted cake, which I noticed from previous experiments not always works well, so this recipe doesn’t encourage the inverting step, although I would live it to you to experiment with. Please note the berries tend to sink to the bottom, which might make the bottom look messy if you decide to invert it.
Raspberry Buttermilk Tea Cake
We absolutely loved the result and encourage you to try it by all means. Please let us know how it went, if you liked it or not by writing your comments and suggestions.
Monarda ‘Garden View Scarlet’: wonderful addition to the garden which attracts hummingbirds and butterflies.

Happy summertime to ALL!
***
One year ago: French Toast Strawberry Rhubard Bake
Two years ago: Bread Crusted Salmon Broccoli Cheddar Quiche

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RASPBERRY ALMOND LIME BUTTERMILK TEA CAKE
Ingredients:

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
2 eggs
1/2 cup well-shaken buttermilk
1 teaspoon finely grated lime zest

1 juice of small lime
1/2 cup slivered almonds, finely chopped
1 teaspoon chili-spiced honey (optional)
1 1/2 cup fresh raspberries
1 tablespoon powder sugar for dusting
Instructions:

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and lime zest. Add egg/s and beat well.

At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.  Add lime juice, almonds and honey (if using) and mix again. Spoon the batter into the pan. Smooth the top roughly with spatula. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Dust with sugar powder. Cool in pan 10 minutes. Transfer carefully to a rack to cool completely. Transfer to the platter and slice. Serve with tea and optional additions of your favorite ice cream, raspberry coulis or brie.

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RASPBERRY BUTTERMILK TEA CAKE (original recipe from Gourmet Magazine)

Ingredients:

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 oz)

Instructions:

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.

At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

The latter recipe is adapted from:  Raspberry Buttermilk Cake, Gourmet Magazine, 06/2009.

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