Mulberry Tea Cake

A mulberry glut on Woodstock Farm makes for a delicious tea cake! We reckon you could substitute most fruits for the mulberries. The recipe is based off this one here.



  • 250 g wholegrain wheat flour
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 25 g ground almonds
  • 120 g unsalted butter
  • 180 g caster sugar
  • eggs
  • zest and juice of 1 lemon
  • 120g Greek-style yoghurt
  • 2 cups mulberries



Preheat the oven to 180ºC. Grease and line a round cake tin with baking paper.

In a medium bowl, combine the flours. Using an electric mixer, beat the butter and sugar until pale and fluffy. Add the eggs, one at the time, beating well between each one, then add the lemon zest and juice. Slowly mix in one third of the flour, then one third of the yoghurt, repeating until all the ingredients are combined.

Spoon half of the cake batter into the loaf tin, then sprinkle over half of the mulberries. Spoon the rest of the batter into the tin, finishing with the mulberries.

Bake in the oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in the pan for a few minutes before turning out onto a wire rack to cool completely.

Serve with tea and cream!


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