Teatime treat

By admin
01 June 2014

Everyone loves a slice of cake, whether you’re a busy mom grabbing a quick cuppa or a schoolchild eagerly opening a lunchbox. The Nataniël Tafel has a quick-and-easy recipe you can try out today.

The Nataniël Tafel Eleven O’Clock Cake


125 ml (½ c) grapeseed oil

125 ml (½ c) plus 15 ml (1 T) honey

4 eggs, separated

7,5 ml (1½ t) vanilla essence

375 ml (1½ c) rice flour

250 ml (1 c) fresh raspberries


  1. Whisk together the oil, honey, egg yolks and vanilla essence.
  2. Add the flour and mix.
  3. Whisk the egg whites until stiff peaks form and fold into the batter.
  4. Carefully fold in half the raspberries.
  5. Turn the batter into a 22-cm loose-bottomed tin and scatter the remaining raspberries on top.
  6. Bake for 30 to 35 minutes in an oven preheated at 180 °C.


For a lunchtime treat wrap a slice of cake in wax paper and pack it into your child’s lunchbox.

T=tablespoon, t=teaspoon, c=cup

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