Raspberry & Lemon Verbena Tea Cake
It’s the season of garden parties & BBQs, G&Ts & factor 30 sun cream. If you’re looking for the perfect summer cake recipe to impress party goers then look no further. Our Raspberry & Lemon Verbena Tea Cake hits all the spots. This delightfully fruity, citrusy & sweet sponge is to die for & very easy to make!
What’s Lemon Verbena?
Native to South America, Lemon Verbena is a perennial shrub that has a variety of healthy & culinary uses. Growing up to 9 feet high, the leaves of the lemon verbena release a potent, citrusy aroma once bruised. Leave them to steep in boiling water for a great tea to aid digestion, reduce anxiety or slice up to run through a salad, lemon verbena is a great all rounder!
Raspberry & Lemon Verbena Cake – The Recipe
Ingredients
100g ground almonds
100g coconut flour
1 tbsp baking powder
6 eggs
Zest of 3 lemons
100g raspberries
Small handful fresh lemon verbena or lemon balm leaves (optional)
150g caster sugar
100ml oil or melted butter
Method
Preheat the oven to to 180C (160 fan)
Oil or line a 2lb loaf tin
Add the coconut flour, ground almonds and baking powder to a bowl and stir well to combine
In another mixing bowl, whisk together the eggs, sugar, lemon zest and oil or butter
Stir the wet ingredients into the dry, then gently fold through the raspberries, and fresh herbs if using
Pour the batter into the prepared tin
Bake for 45-50 minutes
Remove from the oven and allow to cool
Notes
Coconut flour seems like a niche ingredient but it works amazingly in gluten-free baking. We haven’t tried subbing regular flour for the coconut flour but it would probably work if you don’t need the cake to be gluten-free!
Lemon Verbena Tea Drizzle
Ingredients
Juice of 3 lemons
2g porter hill Loose Leaf Raspberry & Lemon Verbena Blend
100g caster sugar
Method
Add the lemon juice to a small pan over a low heat, add the loose leaf blend and bring to a gentle simmer, then turn off the heat and leave to infuse for 5 minutes
Strain the infused lemon juice through a small tea strainer or fine sieve, then combine with the caster sugar
Once the cake is cool, remove from the tin, make a few holes in the top with a cocktail stick and pour over the drizzle
Leave until the drizzle is set, then enjoy!
