The recipe for pound cake dates back to the 1700s, where it was originally made with a pound each of flour, sugar, butter and eggs – hence the name. We’ve updated this crowd-pleasing cake by infusing it with aromatic black tea and topping it with a zesty honey lime icing, but it still results in an extremely moist loaf cake so serve at teatime (and any other time of day!).
Everybody knows shakshuka as a hearty Middle Eastern dish of baked eggs in a rich tomato sauce. We’ve put a twist on the classic, creating a green shakshuka that combines spinach, peas and dill with feta, lemon zest and eggs for a refreshing twist. Brew a pot of tea and serve with warm flatbread for the ultimate cafe brunch at home.
Cinnamon Buns are a classic teatime accompaniment whether it’s morning or afternoon. We have made these buns extra special with the addition of tea-soaked sultanas, and a crunchy, caramelised filling of pecans, brown sugar and maple syrup.
A fridge cake is a great recipe for novice bakers as you don’t actually bake it. You simply combine your ingredients in a bowl, then spread them in a pan and set in the fridge for a few hours like a slice.
The combination of Aussie favourites Tim Tams and Lamingtons make these chocolatey Bliss Ball Cake Pops a go to for all ages. They are easy to whip up and make a fun snack for parties and high teas served on mini paddle pop sticks.