Home
recipe-guide
Afternoon tea recipes

Brownie cookies

Afternoon tea

Brownie cookies

9 minutes

Grana Padano-and-chorizo scones

Afternoon tea

Grana Padano-and-chorizo scones

30 minutes

Shortbread sticks

Afternoon tea

Shortbread sticks

15–20 minutes

Pecan horseshoe biscuits

Afternoon tea

Pecan horseshoe biscuits

15 minutes

DIY cutie pies

Afternoon tea

DIY cutie pies

10 minutes

White chocolate sponge with butterscotch sauce

Afternoon tea

White chocolate sponge with butterscotch sauce

1 hour 40 minutes

Lemon blondies

Afternoon tea

Lemon blondies

20–25 minutes

Pancakes with cinnamon sugar

Afternoon tea

Pancakes with cinnamon sugar

15 minutes

Fonio coffee cake

Afternoon tea

Fonio coffee cake

40 minutes

Chocolate-and-cornflake cake

Afternoon tea

Chocolate-and-cornflake cake

40 minutes

Chocolate marie biscuit fridge cake

Afternoon tea

Chocolate marie biscuit fridge cake

Pear loaf

Afternoon tea

Pear loaf

40 minutes

Load more

Pear loaf

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

125 g butter, plus 1 T
90 g sugar
2 free-range eggs
3 T buttermilk
1 T almond essence
120 g flour
1 t baking powder
2 pears, peeled and diced

Method

1. Preheat the oven to 180°C and grease a 23 cm loaf pan.

2. Beat 125 g butter and sugar together until light and creamy. Add the eggs one at a time, then add the buttermilk and almond essence.

3. Beat in the flour and baking powder, then stir through the pears. Spoon into the loaf pan.

4. Place the remaining butter in a piping bag fitted with a small round nozzle and pipe a line of butter down the middle of the cake. (This will create the characteristic crack down the middle.) Bake on the middle rack for 40 minutes, then cool and remove from the tin.

Find more Italian recipes here.

Photographs: Jan Ras
Food assistants: Claire-Ellen Van Rooyen And Tahila Pillay