After the end of this year’s Great British Bake Off, we’re currently experiencing a giant cake-shaped hole in our lives and we’re sure many of you are feeling the same. To remedy this, we suggest planning your own afternoon tea, complete with dainty sandwiches, teapots and of course, lots of beautiful cakes. To get you started, here’s a few delicious baking recipes that would be perfect served for afternoon tea.
Pink Macarons with Chocolate Filling
Afternoon tea isn’t afternoon tea without some cute little macarons on the table- these pretty pink ones are Instagram gold. This recipe makes 20 macarons and takes around an hour and a quarter. Recipe via bakingmad.com
- 175g icing sugar
- 125g ground almonds
- Egg whites from 3 large eggs
- 75g unrefined golden caster sugar
- Few drops of pink food colouring
- Pinch of salt
- 200g dark chocolate chips
- 200ml double cream
- 1 tsp brandy
- 15g unsalted butter
- Line two baking sheets with parchment and heat oven to 160C.
- Mix ground almonds and icing sugar together in a food processor, then sift into a bowl.
- Place the egg whites into a separate bowl and add pinch of salt. To make the meringue, whisk the egg whites into soft peaks, then gradually whisk in caster sugar until thick and glossy. Add a few drops of pink food colouring into the mix.
- Fold half of the almond and icing sugar mix into the meringue and stir in. With care, add the remaining almond and icing sugar mix- fold it in using a metal spatula or spoon until it is shiny with a thick, ribbon-like consistency.
- Spoon mix into a piping bag with a 1cm plain nozzle. Pipe small equal rounds onto the baking sheets, each around 3cm across. Tap the baking sheet gently on the work surface and then leave to stand for around 10 minutes until a slight skin forms.
- Bake for 15 minutes before cooling.
- For the chocolate filling, heat the chocolate and double cream in a pan until melted. Add the butter and brandy and beat into a smooth consistency. Spread the filling on half of each macaron and then sandwich together.
A true classic for afternoon tea, Battenburg always looks pretty and brings a bit of nostalgia to the table. This recipe will serve 8-10 people and take around 25 minutes to make. Recipe via goodtoknow.co.uk
- 175g caster sugar
- 175g softened butter
- 3 medium eggs
- 175g self-raising flour
- 2 tbsp milk
- Pink or red liquid food colouring
- 10-12 apricot glaze or smooth apricot jam
- 350g white marzipan
- Icing sugar to dust
- Line a 26cm x 16.5cm baking tin with parchment and cut and extra piece of parchment the length of the tin, just slightly taller than the height of the tin.
- Cream the sugar and butter until light and fluffy. Beat in the eggs, adding a dessert spoon of flour with each egg, which stops the mixture from curdling. Fold in the remaining flour and milk.
- Spoon half of the mixture lengthways into one half of the baking tin. Place the strip of baking parchment into the tin to keep the two coloured sponges separate. Add the food dye to the remaining mixture and spoon into the other half of the tin.
- Bake at 180C for 25-30 minutes or until well-risen and firm to touch. Leave to cool in the tin for 5-10 minutes then leave to cool fully on a wire rack.
- Cut in half to separate the two colours and neaten around the edges. Cut in half again to give four strips of cake (two of each colour). Spread the apricot jam over the cake and stick the strips together in a chequerboard pattern.
- Roll the marzipan out on a surface lightly dusted with icing sugar, until it’s the length of the cake and just more than four times the width. Place the cake at the edge of the marzipan and roll it up, neatening the edges at the end.
- Use a knife to make a criss-cross pattern on top of the cake and cut the ends off each side so you can see the different-coloured sponges.
Strawberry Cream Tea Cake
You can’t have an afternoon tea without scones and this super-sized scone is something a little different and impressive to serve to your guests. This recipe serves six and takes around 50 minutes. Recipe via bbcgoodfood.com
- 175g frozen butter
- 250g self-raising flour
- 100g golden caster sugar
- 150ml full fat milk
- 1 tsp baking powder
- Squeeze of lemon juice
- 1 beaten egg
- 350g sliced strawberries
- 1 tbsp strawberry jam
- 140g clotted cream
- Small drop vanilla extract
- Heat oven to 220C. Grate butter into a bowl using the coarse side of a box grater. Place grated butter in freezer for 5 minutes.
- Next, with a spatula, mix the butter, flour, 50g sugar and baking powder. Add the lemon juice and milk and bring together until you have a dough speckled with butter. Knead several times on a floured surface.
- Roll into a circle and press into lightly greased round tin (around 20cm). Brush the top with the beaten egg and dust with a little more sugar. Bake for 20 minutes until risen and golden before transferring to a wire rack to cool.
- While the scone cools, mix the strawberries, sugar and jam in a bowl, then set aside. In a separate bowl, whisk the clotted cream, 50g sugar and vanilla extract until stiff.
- Assemble the cake by placing the scone base on a plate, spread the cream on top, and then pile the strawberries on. Cut into slices.