Afternoon Tea Week: Celebrate in style with these very ladylike afternoon tea cake, biscuit and bread recipes; It's Afternoon Tea Week from August 10-16, and you can get into the spirit with our four tempting afternoon tea ideas.
It's Afternoon Tea Week from Monday 10th to Sunday 16th August and you can celebrate at home with these scrumptious recipes.
Round-up your friends or family and have a go at making your very own afternoon tea platter.
Take a look at Afternoon Tea Week's website which features one-off events for the week as well as a number of special offers running throughout August, with up to 25% off Afternoon Tea at venues across the UK.
Former Great British Bake Off winner Edd Kimber, chef Kerstin Rodgers and chocolatier and patissier Paul A Young have some great afternoon tea recipes for you to try. Edd Kimber's Battenburg Cake (Makes 2 cakes with 10 servings each)
4 large eggs, 1/2 tsp vanilla extract, 3/4 tsp almond extract, 275g caster sugar, 185g unsalted butter (softened), 235g plain flour, 1 tsp baking powder, red and yellow food colouring, icing sugar to dust, 500g marzipan, 170g raspberry jam to fill.
Preheat the oven to 180A[degrees]C (160A[degrees]C fan oven) mark 4 and lightly grease a 23 - 33cm high-sided baking tray or brownie pan. Take a piece of baking parchment a little longer than the tin and make a horizontal fold across the middle the same height as the tin. Use this to line the brownie tin creating a divide in the centre of the tin to stop the two mixtures running into each other.
Put the eggs, vanilla extract and almond extract into a large bowl with 70g of the sugar. Using an electric whisk on high speed, whisk the eggs until pale and thick. Gradually whisk in the remaining sugar, and continue to whisk until the eggs are very thick; when the whisk is lifted from the bowl the mixture should form a very thick, slowly dissolving ribbon. Set aside while you prepare the second mixture.
Put the butter into a large bowl and sift in the flour and baking powder. Using an electric mixer, cream until light and smooth (it should look a little like cake batter). If your butter isn't soft enough, it will at first look like crumble mixture, but continue beating and eventually the butter and flour will incorporate fully and you will have a smooth batter. Add a quarter of the egg mixture and mix to combine. Repeat with the remaining egg mixture in three additions.
Divide the mixture equally between two bowls; this is best done by weight. Add a very small amount of red colouring to one bowl and yellow to the other. Pour the yellow batter into one half of the prepared tin and level it out evenly. Repeat with the pink batter in the second half. Bake for 18--22 minutes or until risen and a cocktail stick inserted into the centre of the cake comes out clean. Allow the cakes to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely.
Trim the edges off the cakes and cut each cake lengthways into four equal-sized pieces about 3.5cm wide. To assemble the cakes, divide the marzipan into two pieces. Dust the work surface with icing sugar and roll out each piece into a 16 - 28cm rectangle or large enough to wrap around a completed cake.
Brush the marzipan with a thin layer of raspberry jam and put one yellow and one pink piece of cake onto a piece of baking parchment, sticking the touching sides together with more jam. Lift the cake onto the marzipan and wrap with the marzipan, trimming off any excess. Trim both ends of the cake, to give the Battenberg a neat appearance. Repeat to make a second cake.
TIP: The cake, without the jam or marzipan, freezes very well, so you could make one for eating now and freeze one for another time. Freeze for up to 1 month, wrapped very well with clingfilm. Thaw in the fridge and then complete as above.
Taken from Say it with Cake by Edd Kimber, [pounds sterling]18.99. Photography by Georgia Glynn Smith. Edd Kimber's Chocolate sables (Makes 40)
For the sable dough
275g plain flour, 40g cocoa powder, 3/4 teaspoon bicarbonate of soda, 1/2 teaspoon flaked sea salt, 200g unsalted butter at room temperature (diced), 50g caster sugar, 200g light brown sugar, 1/2 teaspoon vanilla extract, 175g dark chocolate 60--70% cocoa solids (finely chopped).
For the coating
250g dark chocolate 60--70% cocoa solids (tempered), cacao nibs to sprinkle (optional).
Sift the flour, cocoa powder and bicarbonate of soda into a medium bowl and add the sea salt, then stir together. Set aside. Put the butter in large mixing bowl and, using an electric mixer, beat until smooth and light. Add the sugars and vanilla extract, and beat together for 2 minutes until smooth. Add the dry ingredients to the bowl and mix together until you have a mixture that looks sandy (which is what sable means in English), add the chocolate and mix to combine.
The final dough should look almost like soil; it should not have formed into one large ball of dough. This is the key to getting the correct texture; mixed for too long the biscuits will be tough. Tip out the mixture onto a work surface and gently press together to form a uniform dough.
Divide in half and roll into two logs, 4cm thick. Wrap in Clingfilm and put them in the fridge to chill for 3 hours or until firm. (At this point you can freeze the dough for baking at a later date, or do as I do and bake one half of the dough and freeze the second.)
Preheat the oven to 180C (160C fan oven)/gas 4 and line three baking trays with baking parchment. Remove the dough from the fridge and, using a thin, sharp knife, cut into rounds about 1cm thick. Put the biscuits onto the baking trays, leaving 2cm between each one. Bake for 10--12 minutes until set around the outside but still soft in the centre.
Leave the biscuits to cool on the trays for 10 minutes, then transfer to a wire rack to cool completely. Line a baking tray with baking parchment. Once the biscuits are cool, dip each one halfway into the tempered chocolate, allowing the excess to drip off. Put onto the prepared tray and sprinkle with a few cacao nibs before allowing the chocolate to set fully at room temperature. The biscuits will keep for up to one week stored in an airtight container.
TIP: Although I have given a suggestion for the cocoa percentages of the chocolate used in this recipe it is purely a guide; you can use whichever chocolate you prefer. The key is to use one that you love.
Taken from Patisserie Made Simple by Edd Kimber, [pounds sterling]19.99. Photography by Laura Edwards.
Kerstin Rodgers' Teacakes (Makes 8)
500g strong white bread flour plus extra for dusting, 2 tbsp caster sugar, 1 tbsp ground cinnamon, 1 tbsp ground mixed spice, 1 tsp ground nutmeg, finely grated zest of 1/2 orange, 1 tsp sea salt, 1 sachet (7g) fast-action dried yeast, 330ml milk, a few drops of rose water or orange-blossom water (optional), 130g sultanas (you can hydrate/soak them in a little sherry beforehand if you wish), melted butter for glazing, or currant cakes as they call them in the north of England, where they are commonly split in half, toasted, buttered and eaten with Marmite. You could add a few drops of rose water to the dough for a Tudor 'manchet' feel.
Line a baking sheet with parchment paper or a silicone mat. Mix the flour, sugar, spices, orange zest, salt and yeast together in a bowl. Warm the milk slightly (not too hot or you will kill the yeast) and add it to the flour mixture, along with the rose water or orange-blossom water, if using. Knead to combine and make a dough, then add the sultanas. They may pop out but keep kneading for about 10 minutes or so.
Leave the dough in a covered bowl in a warm place for an hour or so, until it has doubled in size. Carefully scrape the dough on to a lightly floured surface and cut it into 8 equal pieces, around 125g each.
Tuck each piece into a flattened ball shape with the seam underneath, and lay them on the prepared baking sheet. Cover and leave in a warm place for 30 minutes.
Preheat the oven to 180A[degrees]C (gas 4). Glaze the teacakes with the melted butter and bake for 20 minutes, until risen and golden. Transfer to a wire rack to cool. Eat warm with butter or serve toasted with butter. These teacakes freeze well for up to 1 month.
Recipe extracted from Ms Marmite Lover's Secret Tea Party by Kerstin Rodgers, [pounds sterling]20.
Paul A Young's chocolate, ginger and cardamom tea bread
250g of crystallised stem ginger, 2 tsp ground cardamom, 100g of raisins, 75g of light muscovado sugar, 1 orange (zested), 200ml of Assam tea (strong), 1 egg beaten, 200g of self-raising flour, 100g of 70% dark chocolate chopped into generous chunks.
Add the cardamom, ginger, raisins, sugar and zest to a large bowl and pour in the hot Assam tea. Cover the bowl with a cloth and leave overnight to soak.
When ready to start baking, preheat the oven to 160A[degrees]C/gas mark 3. Line the loaf tin with baking parchment and set aside
Add the egg to the mix, stir to combine then gradually mix in the flour until smooth and incorporated. Stir in the chocolate chunks then pour the mixture into the lined loaf tin. Bake in the oven for an hour and a half, until a metal skewer inserted into the cake comes out clea.
Remove from the oven and leave the cake to cool in the tin. When cool, carefully remove from the tin and wrap in parchment paper, followed by a clean tea towel. Leave the bundle for 24 hours before unwrapping and eating - this will allow the cake to develop a deeper, more rounded flavour
Recipe by Paul A Young for Great British Chefs.
If you want to make the perfect cup of tea, find out what's first on your scone; jam or clotted cream, and see whether you should actually put your pinkie up, here is Afternoon Tea and etiquette enthusiast Miss Sue Flay's guide.
Afternoon Tea etiquette by Miss Sue Flay
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|Title Annotation:||What's On|
|Publication:||The Chronicle (Newscastle upon Tyne, England)|
|Date:||Aug 8, 2015|
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