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Afternoon tea recipes

Loukoumades (Greek doughnuts)

Afternoon tea

Loukoumades (Greek doughnuts)

30 minutes

Reindeer chocolate shortbread cookies

Afternoon tea

Reindeer chocolate shortbread cookies

20 minutes

Peanut butter-and-chocolate spider cookies

Afternoon tea

Peanut butter-and-chocolate spider cookies

20 minutes

Amarula milk tart

Afternoon tea

Amarula milk tart

30 minutes, plus 4 hours setting time

Audrey’s chocolate brownies

Afternoon tea

Audrey’s chocolate brownies

30 minutes

Chocolate torte with berries and whipped cream

Afternoon tea

Chocolate torte with berries and whipped cream

25 minutes

Sticky toffee carrot cake pudding

Afternoon tea

Sticky toffee carrot cake pudding

30 minutes ¾ cup hot rooibos tea

Mille-feuille with café crème patissiere

Afternoon tea

Mille-feuille with café crème patissiere

30 minutes

Coffee cake

Afternoon tea

Coffee cake

30 minutes

Carrot muffins

Afternoon tea

Carrot muffins

20 minutes

Saadiyah's chocolate cake

Afternoon tea

Saadiyah’s chocolate cake

25–30 minutes

Clay-baked honey cake

Afternoon tea

Clay-baked honey cake

30 minutes

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Clay-baked honey cake

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

6 free-range egg yolks
4 free-range eggs
30 g icing sugar
180 g honey
70 g flour

For the whipped honey:

1⁄2 cup honey

Method

1. Preheat the oven to 150°C. Beat the egg yolks, whole eggs and icing sugar for 3 minutes.

2. Simmer the honey for 5–8 minutes and pour into the egg mixture in a thread. Whip until pale and thick. Pour into a 20 cm clay dish or cake tin and bake for 30 minutes. The cake should be wobbly. Cool in the pot. Serve with the whipped honey.

3. To make the whipped honey, beat it until thick and pale.

Find more cake recipes here

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana