Spice up your tea time with a dreamy loaf featuring our best-selling Solar Flare Tea. ⁠


  • 2 heaping tablespoons Solar Flare Tea

  • 1 heaping cup flour

  • ½ teaspoon instant yeast

  • ½ teaspoon salt

  • ¼ cup unsalted butter

  • ⅔ cup crème fraîche

  • 3 eggs

  • 3 egg yolks

  • 1 ¼ cups sugar

  • ¼ cup raspberries (can use frozen).

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  1. Preheat the oven to 350 degrees. In a medium bowl, mix the flour, yeast, salt and Solar Flare Tea. In a small pot, melt the butter. Add the crème fraîche to the butter and whisk; remove from heat.

  2. Using electric beaters or a food processor, whip the eggs, yolks and sugar until the mixture is white and thick. With a spatula, gradually fold in the dry ingredients. Then add the crème fraîche/butter mixture. (If the result is very thick, don’t hesitate to reheat it a tad.) Pour half of the mixture into a buttered cake pan. Distribute half of the raspberries into the batter. Pour the rest of the mixture into the pan, then the second half of the raspberries, using your finger to press them just below the surface.

  3. Bake until lightly golden and a knife inserted comes out clean, 40 to 50 minutes.

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