10/06/2014 / submitted by: User Submitted
Is a cup of tea really complete without some cake or sweets? This recipe for a tea cake, from TopWithCinnamon.com, is the perfect comforting and calming accompaniment to any Afternoon Tea.
Make sure to check out more of Izy's recipes on her blog - many delicious baked treats with stunning photographs (and she's still just a student in the UK!)
- 1 Ahmad Tea Earl Grey Tea bag
- 6 tbsp (80 g) unsalted butter
- 1/2 cup (105 g) granulated sugar
- 2 eggs
- 1/4 cup (60 ml) buttermilk or yogurt
- zest of 1 lemon
- 1 1/2 cups + 1 tbsp (200 g) all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp poppy seeds (optional)
- 1 cup (125 g) blueberries
For the Glaze:
- 1/2 cup (65 g) powdered sugar
- lemon juice
- Read more: http://tinyurl.com/oxsdd75
Preheat the oven to 350 F (180 C)
Soak the tea bag in 1/2 cup of boiling water for 10 minutes whilst you melt the butter in a medium pot. Beat the sugar and eggs into the butter, followed by the buttermilk and lemon zest. Remove the tea bag from the water, pour the brewed tea into the pot and stir together. Cut open the tea bag and stir the tea leaves into the pot as well. Add the flour, baking powder + soda, salt, poppy seeds (if using) and stir together until just combined. Stir in the blueberries.
Pour the batter into a greased and floured large loaf pan. Bake for 45-55 minutes, until a skewer inserted into the center of the cake comes out clean. Leave to cool for 10 minutes in the pan before turning out onto a wire rack.
Make the glaze by stirring together the powdered sugar and enough lemon juice to make a thick, pourable mixture (add the lemon juice slowly, stirring between additions). Pour over the warm loaf and leave to cool and set.
10/01/2014 / submitted by: User Submitted
There’s nothing better than a mid-afternoon cup of tea, and there’s no better accompaniment than a generous helping of light and fluffy cake. Much like a perfectly brewed tea, Victoria Sponge is quintessentially British, making it the ideal choice of delectable desert. A lacklustre Victoria Sponge can leave even the calmest of Brits bitterly disappointed however (and ever so slightly enraged). To ensure you never have anything less than an exquisite afternoon tea, here is our recipe for the perfect Victoria Sponge.
For the sponge
· 225g softened butter
· 225g caster sugar
· 4 large eggs
· 225g self-raising flour
· 2 level teaspoons baking powder
· 2 20cm (8 inch) greased and lined sandwich tins
For the filling and topping
· 4 tablespoons of raspberry or strawberry jam
· A small amount of caster sugar (to sprinkle over the finished product)
· 100g softened butter
· 140g sifted icing sugar
· 1 drop vanilla extract
1) Preheat the oven to 180 Celsius (160 if the oven is fan assisted) or gas mark 4. Grease the two sandwich tins and line the base of each tin with baking parchment.
2) Combine the butter, sugar, flour, eggs and baking powder into a large bowl and beat thoroughly until your mix has a smooth consistency. Divide the mixture evenly between the two sandwich tins and spread it evenly.
3) Place the two sandwich tins in the preheated oven for approximately 12 minutes (or until the mixture has risen and the top of the sponge springs back when lightly pressed with a finger). Leave the sponge sandwiches to cool in their tins and then turn out, remove the baking parchment and allow them to cool further on a wire rack.
4) To make the cream filling, beat the butter until smooth and creamy, then slowly beat in the icing sugar. Next, beat in the drop of vanilla extract.
5) When the sponges are completely cooled, spread a generous helping of the buttercream on the flat surface of each half of the sponge, then top with your choice of jam, and press together. Finally, sprinkle with the remaining caster sugar to serve.
There we have it, a deliciously simple Victoria Sponge that will compliment your afternoon cup of tea a treat. Enjoy!
12/06/2013 / submitted by: Taha
These tea bag shaped cookies instantly put a smile on our faces. We really like this recipe from Cheryl Najafi on her wonderful and very
useful blog, CherylStyle.
We've tasted lavender cookies before and they are the perfect compliment to any cuppa tea. We recommend you trying this recipe at your next Afternoon Tea and sharing your thoughts. And don't be afraid to be a bit adventurous and add some infused tea to the dough. Our pick? Cinnamon Haze fruit tea for a nice little kick.
1 ½ c powdered sugar
- 1 c unsalted butter, softened
1 tsp vanilla
½ tsp lemon juice
2 ½ c flour
1 tsp baking soda
1 tsp cream of tartar
½–1 teaspoon culinary lavender
Wilton White (Chocolate) Candy Dip
Wilton Candy Melts or food coloring (to create the lavender color)
2 tea bags of Cinnamon Haze fruit tea (optional)
Mix powdered sugar, butter, vanilla, lemon juice, infused tea (optional) and egg in large mixing bowl
- Stir in flour, baking soda, lavender and cream of tartar
Place dough between 2 pieces of parchment paper and roll to about 1/4″ thickness
Refrigerate dough for at least 1 hour
Preheat oven to 375 degrees
Remove dough from refigerator and place on floured surfaced
Cut dough into tea bag shapes
Place on parchment lined baking sheet
Use plastic straw to create hole in top of each tea bag for string
Bake 7-8 minutes or until edges are slightly golden
Let cool completely
Melt chocolate according to instructions. Add desired amount of color to white chocolate and blend well
Dip bottom of cookies; remove excess and rest on parchment paper-lined cookie sheet to set
01/18/2013 / submitted by: Taha
If you want to impress dinner guests over the festive season – or anytime! – a good dessert is always a must to leave them happy. And chocolate is always a winner so this simple but sweet and sophisticated Earl Grey Milk Chocolate Mousse is perfect!
- 2 ½ tablespoons of loose leaf Ahmad Tea Earl Grey
- 1 ½ cups heavy cream
- 6 ounces milk chocolate, finely chopped
- 2 tablespoons Dutch-process cocoa powder (or unsweetened cocoa powder with a pinch of baking soda)
- 2 large egg whites
- 2 teaspoons sugar
- In a cup, mix 1 ½ teaspoons tea leaves with ¼ cup boiling water, steep for 4 minutes, strain, discard leaves and reserve liquid
- Meanwhile, in a small saucepan over medium heat, bring cream to a simmer
- Off heat, add the remaining tea leaves, stir to mix, cover and set aside to infuse for around 40 minutes
- Strain the cream (discard leaves), cover, and refrigerate for at least 2 hours
- In a medium heat proof bowl set over a saucepan filled with 1 inch of barely simmering water (the bottom of the bowl should not touch the water), mix the chocolate, cocoa, a pinch of salt and the reserved tea, stirring frequently until the chocolate is melted and the mixture is smooth
- Remove the bowl from the pan and cool until no longer warm to the touch, about 10 minutes
- With an electric mixer, beat the egg whites in a work bowl at medium speed until frothy. Adjust the speed to high and gradually add the sugar; continue to beat until whites are thick, glossy and hold soft peaks, about 45 seconds
- Add about ¼ of the whites to the chocolate mixture and stir to lighten it; gently fold the whipped cream into the mousse mixture until uniform
- Divide evenly among 6 serving bowls, cover loosely with plastic wrap and refrigerate for at least 2 and up to 24 hours… Then serve!
01/10/2013 / submitted by: admin
This cake is a perfect afternoon treat, with the citrus tones of Earl Grey tea in the syrup wonderfully complimenting the lemon and blackberries in the cake – fresh and fruity for the summer!
A pot of Ahmad Tea Earl Grey is obviously a perfect accompaniment for this cake – but we would also recommend trying it with our English Afternoon tea!
Please let us know if you try out this recipe, or if you have any of your own recipes that you would like to share!
This recipe is for 2 English baking pans.
- 6 eggs
- 300g sugar
- The contentss of 1 stick of vanilla
- 200g sour cream
- 300g flour
- 5g baking powder
- 100g lukewarm melted mutter
- 130g lemon juice
- Zest of 4 lemons
For the syrup:
- 500ml water
- 2 Earl Grey teabags
- 1-3 drops of bergamot extract
- 300g sugar
- Preheat the oven to 160°C
- Beat the eggs, sugar and vanilla in a food blender until the mixture has a thick consistency and is light in colour
- Slow down the beating and add the sour cream, flour, baking powder, melted butter, lemon juice and zest. Mix until the mixture is smooth
- Pour half of the batter into the baking pans which have been greased and floured
- Sprinkle in blackberries and put in the remainder of the batter
- Bake for about 40 minutes until a knife put into the middle of the cake comes out clean, but do not dry it completely
- Remove the baking pans after about 20 minutes
- In the meantime, boil the syrup for about a minute and strain
- Spread the syrup on the cakes while they are still warm and then allow to cool
- Make sure to wrap the cakes well or store them in an airtight container to keep them staying fresh