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Recipe: Dairy Free Lemon and Raspberry Steam Cakes

The art of baking has come a long way in the past couple of decades. Once very much a traditional marriage of butter, eggs, and sugar, it’s now easier than ever before to find tasty dairy-free, vegan and gluten-free options. However, it can sometimes be tricky to recreate the flavors and textures of classic baking. Ever cut a slice of a beautifully decorated cake, only to discover it’s dry and crumbly?

For this dairy-free recipe by our lovely demonstrator and showroom consultant Brigitte, we’ve used NEFF’s steam oven to ensure the cakes are moist and fluffy. The sweetness is balanced with a delicious combo of zingy lemon and raspberry. And while these morsels are the perfect size for afternoon tea or a light dessert, you might find it hard to stop at one

RECIPE

Dairy-Free Lemon and Raspberry Steam Cakes
Makes 24

  • Zest and juice of 2 lemons (about 4 tbsp juice)
  • ½ cup of water
  • ¾ cup of sugar
  • ½ cup oil
  • 3 eggs
  • 1¾ cup flour
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • ½ cup frozen raspberries
  • Olive oil spray

Lemon syrup:

  • Zest and juice of 4 lemons (½ cup juice)
  • ¼ cup of sugar

  1. Set your NEFF oven to 100% FULL STEAM.
  2. Lightly oil a 12 cupcake tin.
  3. Whisk together the lemon juice, zest, water, sugar, and eggs.
  4. Sift in flour baking powder and baking soda, and mix to a nice smooth batter. Fold in the raspberries.
  5. Spoon the mixture into oiled muffin tin, until ¾ full.
  6. Steam for 12 minutes.
  7. To make the syrup, place all the ingredients into a saucepan. Bring to the boil and simmer until the mixture has a syrupy consistency. The longer it simmers, the thicker it will be.
  8. Remove the cakes from the tin, turn them upside down and brush each one with syrup.
  9. To cook in a conventional oven. Heat oven to 180c, CIRCO THERM, fan bake or conventional bake. Bake for 15 – 20 min . Once golden brown and spring back when pressed they are baked

To cook in a conventional oven. Heat oven to 180c, CIRCO THERM, fan bake or conventional bake. Bake for 15 – 20 min . Once golden brown and spring back when pressed they are baked.

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