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Raspberry and chocolate teacakes

Wed, 19 January, 2022

Call them teacakes or mini ring cakes, these little beauties finished with two kinds of glaze, raspberry and chocolate, are the perfect treat for afternoon tea, as recommended by Ottolenghi.

raspberry chocolate teacakes

Teacakes? These are not teacakes! Where are the raisins? What’s with the glaze? The texture is all wrong and there’s no way can you toast them!

All those points are correct and I agree, these are not teacakes as we know them in England. On the other hand, what about those awful marshmallows covered in sickly chocolate that Tunnock or Lees make? How can they call these things teacakes? And even the fact that they are Scottish not English does not entirely justify it.

If you were to make a sweeping generalisation and declare all cakey objects served with afternoon tea were ‘teacakes’, it would become far too confusing. I truly suspect that Yotam Ottolenghi, whose recipe and nomenclature the recipe below is, thought these mini bundt cakes belonged with the tradition of 3-tier cake stands, cucumber sandwiches and porcelain teacups.

So be it – as it turned out, they are so lovely it matters not what you call them. Rose by any other name smells just as sweet.

ottolenghi teacakes

What are Ottolenghi’s teacakes like?

Delightful, as you might expect from the master. The recipe comes from the original Ottolenghi cookbook and there are three different types of them there, each, surprisingly, based on a markedly different batter recipe.

This particular one is like a rich pound cake and I have already chalked the recipe up to make a full-sized birthday or loaf cake by it.

Yotam’s topping is the raspberry glaze as below but he also adds diced fresh peach to the mix and tops the cakes with fresh raspberries. Mine is the winter variation: plain base and two kinds of glaze; one made from frozen raspberries and the other chocolate ganache. Both equally good.

mini ring cakes with raspberry glaze

What tins for the teacakes?

I do recommend that you invest in a set of these mini bundt (or kugelhopf, or savarin, or ring) tins, and you will be using nothing else for all the future cupcakes, muffins and buns like I have been.

The only downside is that they need to be buttered really, really thoroughly and preferably chilled in the fridge before filling with batter.

But they bake everything like a dream, thanks to that nipple in the middle which makes the cake cook quicker in the centre. When prodding with a skewer, make sure to stick it in the deepest part which will be to the side of the tin.

mini ring cakes with chocolate ganache

How to make the teacake batter?

It is the standard cakey process: creaming butter with sugar, adding eggs (at which point everything curdles and looks like scrambled eggs), then flour and soured cream. The latter makes the crumb delightfully rich and tender.

You can replace the soured cream with yoghurt but it will make the cakes’ texture slightly more moist.

The teacakes bake quickly and to be honest they look so appealing when popped out of the tins, you might be tempted to just dust them with icing sugar. But the raspberry glaze is to die for and the chocolate ganache is irresistible.

mini teacakes

Alternative toppings

A dusting of icing sugar, as suggested.

Simple icing made with 100g icing sugar and a couple of teaspoons of milk, with a drop of good vanilla extract.

A plain finish and a serving of clotted cream and jam on the side, for the indulgent tea experience, in line with the name of the bake.

And by all means, a pile of fresh berries in season.

raspberry and chocolate ottolenghi teacakes

More mini cake recipes

Financiers are French almond cakes made with brown butter and absolutely delicious.

Classic cupcakes must be mentioned: these are frosted with vanilla buttercream and hide a chocolate centre.

Individual Breton cakes, mini gateaux Bretons have jam filling and gorgeous shortcrust crumb.

More Ottolenghi recipes

One of my favourite desserts – possibly THE most favourite – is raspberry meringue roulade with pistachio slivers and mascarpone cream filling.

Another ‘teacake’ recipe, lemon and almond flavoured ones, is arguably even more delicious.

raspberry and chocolate teacakes

Servings: 6Time: 1 hour


  • 180g (1 stick plus 5 tbsp.) unsalted butter, softened, plus more for the tins
  • 260g (2 cups plus 12 tbsp.) plain flour
  • 1 tsp. baking powder
  • 12 tsp. bicarbonate of soda
  • 12 tsp. salt
  • 160g (34 cup) caster sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 170ml (34 cup) soured cream
  • For the raspberry glaze:
  • 150g (1 cup) raspberries, fresh or frozen
  • 100g (13 cup) apricot or raspberry jam
  • 50ml (3 tbsp.) water
  • For the chocolate glaze:
  • 40g (112 oz.) dark chocolate
  • 20g (112 tbsp.) double cream
  • 10g (2 tsp.) butter
  • sprinkles for decoration (optional)


1. Prepare 6 mini bundt or savarin tins about 10cm in diameter by greasing them very thoroughly with butter then place them in the fridge to chill.

2. Preheat the oven to 190C no fan if possible/375F/gas 5.

3. Stir together the flour, baking powder, bicarbonate of soda and salt in a bowl. Place the butter and sugar in a large bowl or the bowl of a standing mixer and beat until fluffy and pale.

4. Beat in the eggs one at a time, beating well after each addition and scraping the sides of the bowl. Beat in the vanilla extract.

5. Beating at low speed, add the flour mix in 3 goes, alternating with soured cream, until the batter is smooth.

teacake batter

6. Spoon the batter into the prepared tins and smooth the surface. Place them on a large baking tray and bake for 25-30 minutes until a skewer inserted in a cake comes out clean.

baking teacakes

7. Remove from the oven and cool in the tins for 10-15 minutes, then turn them out onto a wire rack and cool completely.

turned out teacakes

8. To make the raspberry glaze, place all the ingredients in a small pan and bring to the boil. Simmer for 10 minutes until it reduces by about half and thickens. Pass it through a sieve or a food mill to get rid of the seeds. Spoon over half the teacakes generously while the glaze is still warm (heat it up again if you prepared it in advance) and let it dribble down the sides.

baked teacakes

9. To make the chocolate glaze, chop up the chocolate into chips. Heat the cream with the butter in a saucepan or in the microwave until almost boiling and immediately add in the chocolate chips. Let it sit for a minute, then whisk until smooth. Spoon the glaze over the other 3 teacakes and decorate with sprinkles, if desired.

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Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


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