Best 3 Honey Raspberry Tea Cake Recipes

RASPBERRY HONEY

Steps:

• Combine honey and raspberries in a small saucepan; cook over low heat until just simmering. Remove from heat; let stand 30 minutes. Strain, pressing down on mixture with a spoon (save the solids for smoothies). Refrigerate in an airtight container up to 2 weeks.

BLACK FOLKS SOUTHERN TEA CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium-size bowl, use an electric mixer to combine the butter, granulated sugar, and brown sugar for about 2 minutes until creamy.
• Add the egg, lemon zest, sour cream, mayonnaise, evaporated milk, and vanilla extract.
• Mix until well blended to make the tea cake batter.
• Sift together the remaining dry ingredients: flour, baking powder, salt, and nutmeg over a sheet of parchment paper large enough to fit your baking sheet.
• Fold the parchment paper to pour the sifted flour mixture into the tea cake batter and then mix again.
• Add the batter to a lightly floured surface and roll the dough to approx ¼ inch thickness. This is where the extra cup of flour will come in handy to help with rolling because the dough is sticky!
• Cut out the tea cakes with a 2 ½" up to 3″ biscuit cutter. (I used a 2 ¾" biscuit cutter.)
• Place the rounds onto a parchment paper-lined baking sheet about one inch apart. (You may need to bake more than 1 batch if all your rounds don't fit on your baking sheet.)
• Bake until light brown (but don't let them get too brown!). 5-6 minutes in the conventional oven and 3-4 minutes in the Instant Pot Omni Plus oven. (Tea cakes don't take long to bake, so keep a close eye on them to avoid burning! Like a biscuit, you want them firm on the outside and fluffy on the inside.)
• Optional: When the tea cakes are finished baking and cooling, optionally make the lemon glaze frosting by combining the powdered sugar and lemon juice.
• Mix well with a whisk to remove any lumps from the powdered sugar.
• Use a small spatula or spoon to drop a dollop of icing onto each cooled tea cake. The icing will harden in about 5 minutes.
• Optionally, garnish this Southern Black folk tea cake recipe with a sprinkle of lemon zest, then serve and enjoy!

MILK AND HONEY TEA CAKE

Steps:

• For the tea cake: Position a rack in the center of the oven; preheat to 325 degrees F. Lightly spray a 9-by-13-inch baking pan with nonstick cooking spray.
• In a medium bowl, whisk together the cake flour, baking powder, salt and tea leaves. In a large bowl, whisk together the egg yolks, almond milk, sugar and vanilla.
• Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until stiff peaks form, about 2 minutes. Whisk the flour mixture into the egg yolk mixture. Using a rubber spatula, gently fold in the whipped egg whites, a little at a time, until all of the egg whites are incorporated and the batter is fluffy. Pour the batter into the prepared baking pan and gently smooth the top.
• Bake until the cake is puffed and golden and a toothpick inserted into the center comes out clean, about 25 minutes. Allow the cake to cool slightly while you prepare the milk syrup.
• For the milk syrup: In a large saucepan, combine the almond milk, condensed milk, salt and tea leaves; bring to a simmer over medium-low heat. Simmer until the mixture has thickened enough to coat the back of a spoon, 10 to 15 minutes. Strain through a fine-mesh sieve and set aside.
• Use a fork or wooden skewer to poke 30 to 40 holes all over the top of the cake. Slowly pour the milk syrup over the surface of the cake. Refrigerate for at least 2 hours to allow the cake to absorb the cream.
• For the honey-lemon whipped cream: In a medium bowl, whisk together the yogurt, honey and lemon zest. Use a spatula or spoon to gently spread the yogurt over the top of the cake.
• Refrigerate until ready to serve. Garnish with candy fruit slices if desired.