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
Dairy-Free Lemon and Raspberry Steam Cakes
- 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
- Zest and juice of 4 lemons (½ cup juice)
- ¼ cup of sugar
- Set your NEFF oven to 100% FULL STEAM.
- Lightly oil a 12 cupcake tin.
- Whisk together the lemon juice, zest, water, sugar, and eggs.
- Sift in flour baking powder and baking soda, and mix to a nice smooth batter. Fold in the raspberries.
- Spoon the mixture into oiled muffin tin, until ¾ full.
- Steam for 12 minutes.
- 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.
- Remove the cakes from the tin, turn them upside down and brush each one with syrup.
- 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.