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Afternoon tea recipes

Afternoon tea

Peanut butter-and-strawberry jam cake

1 hour 15 minutes

Afternoon tea

Coffee cupcakes

18 minutes

Afternoon tea

Craquelin choux buns

40 minutes

Afternoon tea

Black sesame-and-miso cake

35 minutes

Afternoon tea

Hertzoggie cake

40 minutes (or 2 hours if baked in batches)

Afternoon tea

Hummingbird cake

50 minutes

Afternoon tea

Petit-fours

10 minutes

Afternoon tea

Pavlova pudding tower

20 minutes per batch

Afternoon tea

Lemon butter meringue pie

20 minutes

Afternoon tea

White chocolate madeleines

8 minutes

Afternoon tea

Dried fig-and-apple fruit cake

1 1⁄2 hours

Afternoon tea

Ma’s yellada

15-20 minutes

Ma’s yellada

By Tahila Pillay

Serves 50 pieces

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15-20 minutes

Ingredients

260 g flour, sifted
40 g sesame seeds
100 g sugar
40 g butter
½ cup water (or more as required)
oil, for deep-frying

Method

1. Combine the flour, sesame seeds and sugar in a mixing bowl.

2. Rub the butter into the flour mixture until very well combined.

3. Add the water and mix to form a soft dough. Add more water if the dough is too dry.

4. Thinly Roll out the dough into a large rectangle. Slice into squares, alternatively cut dough in any desired shape.

5. Deep-fry the dough in hot oil until golden and crispy.

Find more snack recipes here.

Videography: Kevashan Moodley and Romy Wilson
Photography: Tahila Pillay
Food assistant: Sophia-Maria Eygelaar

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Peanut butter-and-strawberry jam cake

Coffee cupcakes

Craquelin choux buns

Black sesame-and-miso cake

Hertzoggie cake

Hummingbird cake

Petit-fours

Pavlova pudding tower

Lemon butter meringue pie

White chocolate madeleines

Dried fig-and-apple fruit cake

Ma’s yellada

Ma’s yellada

Ingredients

Method