Afternoon tea recipes Archives

Afternoon tea

Spinach-and-cheese “quichelets”

25 minutes

Afternoon tea

Haddock, asparagus and chive quiche

1 hour

Afternoon tea

Gluten-free Victoria sponge with raspberry chia jam

1 1⁄2 hours

Afternoon tea

Easy lemon curd and granadilla meringue

15 minutes

Afternoon tea

Honeybush and moroccan mint iced tea

Afternoon tea

Lemon and poppy seed madeleines with easy clemengold marmalade

10-15 minutes

Afternoon tea

Sweet onion marmalade and goats cheese tartlets

15 minutes

Afternoon tea

Almond, Clemengold and olive oil cake

1 hour

Afternoon tea

Plum chocolate tart

20 minutes

Nutty Wheat, sweet potato, orange and dark chocolate bundt cake with milk chocolate ganache and white chocolate shavings

Serves 8

Difficulty Easy

Prep Time 45 mintues

Cooking Time 1 hour

Ingredients

400 g butter, softened
200 g treacle sugar
6 free-range eggs
400 g sweet potato, cooked and puréed
200 g good-quality dark chocolate, melted
4 oranges, zested
110 g Nutty Wheat flour
140 g cake flour
4 t baking powder

For the milk chocolate ganache:

200 g good-quality milk chocolate
125 ml milk

For the white chocolate shavings:

100 g white chocolate, melted

Method

1. Preheat the oven to 180°C.

2. Grease a 24 cm x 11cm Bundt tin. Using an electric hand-mixer, cream the butter and sugar together until pale.

3. Add the eggs, one at a time, mixing well after each addition, then add the sweet potato, chocolate and orange zest. Sift together the wholewheat and cake flours, and the baking powder.

4. Fold the flour into the egg mixture until well combined. Pour into the greased Bundt tin and bake for 1 hour, or until a skewer inserted comes out clean. Allow to cool completely before removing from the tin.

5. To make the milk chocolate ganache, break the chocolate into small pieces and place in a mixing bowl. Bring the milk to a simmer over a medium heat, then pour over the chocolate. Stir slowly until all the chocolate has melted. Drizzle over the cake while the ganache is still warm.

6. To make the white chocolate shavings, place a silicone baking mat on a baking tray and spread with the chocolate. Chill until set, then run a palette knife along the chocolate from the top to the bottom. Scatter the shavings over the cake before serving.

Cook’s note: Keep the shavings in the freezer until you need them as they melt very quickly. This cake can be baked in any shape tin, but will need less baking time in a shallower tin, and more in a deeper tin.

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Ricotta madeleines

Trout blinis

Spinach-and-cheese “quichelets”

Haddock, asparagus and chive quiche

Gluten-free Victoria sponge with raspberry chia jam

Easy lemon curd and granadilla meringue

Honeybush and moroccan mint iced tea

Lemon and poppy seed madeleines with easy clemengold marmalade

Sweet onion marmalade and goats cheese tartlets

Almond, Clemengold and olive oil cake

Plum chocolate tart

Nutty Wheat, sweet potato, orange and dark chocolate bundt cake with milk chocolate ganache and white chocolate shavings

Nutty Wheat, sweet potato, orange and dark chocolate bundt cake with milk chocolate ganache and white chocolate shavings

Ingredients

Method