French Madeleine Berry Tea Cake

A light, golden tea cake inspired by traditional French pâtisserie, formulated without grains, gluten, starches, or inflammatory seed oils. Using a specialized two-bowl method, this recipe whips butter and allulose to incorporate micro-aeration while allowing the clean seed and nut flours to pre-hydrate, yielding a tender, melt-in-your-mouth crumb studded with fresh berries.

Recipe Overview

• Prep Time: 15 minutes
• Rest Time: 5 minutes
• Bake Time: 25–28 minutes
• Yield: One 7-inch or 8-inch round cake (8 servings)
• Equipment: Hand mixer, two mixing bowls, 7-inch or 8-inch springform pan, parchment paper

Ingredients

The Creamed Base (Bowl 1)

• Grass-Fed Butter: 57 g (4 tbsp / 1/4 cup), softened at room temperature
• Granulated Allulose: 60 g

The Wet Aromatics & Hydration (Bowl 2)

• Unsweetened Almond Milk: 60 g (room temperature)
• Pasture-Raised Eggs: 2 large (room temperature)
• Fresh Meyer Lemon Zest: 1.5 tsp (finely grated)
• Pure Vanilla Extract: 1 tsp
• Yez! Artisan Baking Mix: 90 g

The Fresh Fruit Fold

• Fresh Mixed Berries: 60 g (fresh blueberries and halved raspberries), plus a few extra to place on top

Instructions

1. Prep the Oven & Pan

Preheat your oven to 325°F (160°C) convection (or 350°F standard). Line the bottom of a 7-inch or 8-inch springform pan with parchment paper and lightly grease the sides with grass-fed butter.

2. Cream the Butter and Allulose (Bowl 1)

In a medium mixing bowl, combine the softened butter and granulated allulose. Using a hand mixer on medium-high speed, beat for 2 to 3 minutes until pale, light, and distinctly creamy. This mechanical aeration provides delicate lift to the finished crumb.

3. Whisk & Pre-Hydrate the Mix (Bowl 2)

In a separate bowl, whisk together the almond milk, eggs, fresh lemon zest, and vanilla extract until uniform. Add the 90 g Yez! Artisan Baking Mix and whisk until cohesive. Let this bowl rest undisturbed for 5 minutes. This resting period allows the cold-milled psyllium husk and organic coconut flour to absorb the liquid evenly without seizing the butter.

4. Combine & Fold

Add the pre-hydrated mixture from Bowl 2 into the creamed butter in Bowl 1. Blend on low speed with the hand mixer just until smooth and emulsified into a silky, thick batter. Gently fold in the fresh berries by hand using a silicone spatula.

5. Pan & Top

Spread the batter evenly into the prepared springform pan, smoothing the top with the spatula. Press the reserved berries lightly into the surface.

6. Bake & Cool

Bake at 325°F (160°C) for 25 to 28 minutes, until the edges are deep golden-bronze and a tester inserted into the center comes out clean.

Transfer the pan to a wire rack and allow the cake to cool completely to room temperature before unclamping and releasing the springform ring. Grain-free bakes rely on cooling to set their delicate lipid-fiber matrix—slicing while hot will compress the tender crumb.

Chef's Notes & Storage

• Serving: Slice into 8 wedges. Serve alongside unsweetened whipped cream or with an afternoon espresso or tea.
• Storage: Store wrapped in parchment or in an airtight container in the refrigerator for up to 5 days, or slice and freeze for up to 3 months.