Tea cake with raspberries and crumble

It took me 4 attempts to get a decent result with this cake. First, I used dried yeast – the dough didn’t rise and never made to the oven. Second and third time, I managed to get some fresh yeast from Tesco’s in-store bakery and the dough rose spectacularly each time but then the cake quickly deflated after baking and an unpleasant congealed layer formed at the bottom. Fourth time, fresh yeast again but thicker dough, longer proving time and less fruit. Really pleased with the result – I think I finally got the hang of it.

Tea cake with raspberries and crumble
Prep time

Cook time

Total time


Recipe type: Dessert

  • 300g plain flour, sieved
  • 20g fresh yeast
  • 150ml warm milk
  • 50g caster sugar
  • 1 egg
  • 50g melted butter
For the crumble
  • 50g butter, cubed
  • a handful of oats (I use a packet of Oat So Simple)
  • 2 tbsp caster sugar
  • 2 tbs flour

  1. Dissolve the yeast in warm milk with a tbs of flour and 2 tsp of sugar. Cover with a clean tea towel and leave in a warm place for 10 minutes until frothy.
  2. In a large bowl, mix the sieved flour with the yeast mixture using a wooden spoon or a mixer. Mix in the egg and knead the dough until smooth. Add the melted butter, a little at a time and incorporate well before adding some more. Knead the dough for 10 minutes or so.
  3. Cover with a teatowel and leave for an hour to 1.5 hours until it’s doubled in size.
  4. Briefly knead the risen dough, then place in a buttered 27cm loaf tin, cover with a teatowel and leave to rise again for 40 minutes or so.
  5. In the meantime, make the crumble by mixing all ingredients with your fingers until well combined and crumbly (add more flour if too wet or more butter if too dry). When the dough is ready to be put in the oven, sprinkle the fruit on top then the crumble and bake in a 180°C oven for 35 minutes until golden brown.


Categories: Desserts, Recipes