Thank-you Bonnie for the luscious red raspberries. Perfectly ripened berries are sweet but slightly tart and are delicious sprinkled on breakfast cereals and folded into pancake batter. With the last cup of berries I made this wonderful raspberry tea cake. What’s great about this recipe is you can substitute just about any fruit or berry that is in season. For my Latin friends, chunks of golden mango, baked into the crust would be luscious!
- 1 cup butter
- 1 cup sugar
- 1/2 teaspoon vanilla
- 5 egg yolks
- 1 teaspoon lemon zest or 3 drops lemon flavoring
- 1 teaspoon baking powder
- 1 1/2 cups all-purpose flour
- 5 egg whites
- 1 cup or more of raspberries, pitted cherries, plums or mangoes
- 1/4 cup confectioners sugar
Pre heat oven to 350 degrees. Grease an 11 by 16 inch baking sheet ( with sides)
Whip the butter until fluffy. Gradually add sugar, vanilla, egg yolks, and lemon. Sift together baking powder and flour. Stir into butter mixture one spoonful at a time. Beat the egg whites to stiff peaks. Spoon over mixture. Fold in gently but thoroughly. Spread the batter, 1/4 inch thick onto a prepared pan. ( a greased 11 by 16 inch baking sheet ) Cover with raspberries. Bake for about 25 to 30 minutes. Let cool slightly, dust with confectioners sugar or sprinkle with a mixture of cinnamon and sugar. Cut into squares. Top with whipped cream or vanilla ice cream if desired.