OK, I understand
One of the things I miss about working in a ‘real’ office is the morning and afternoon tea breaks! From celebrating a birthday to eating leftover weekend baked goods, so many fun times are shared over these indulgent treats. Emily of Adeline and Lumiere has created 2 delightful afternoon tea recipes for us today, my only recommendation is not to look at the amazing photographs when afternoon hunger strikes! – Jenny x
Whilst living in England I fell in love with the tradition of afternoon tea. It wasn’t just a high-tea tradition in fancy hotels, but something that even existed in my workplace. At my old job in London, we would stop for a 15-20 minute afternoon tea break everyday at 3pm. We’d all take it in turns to make the brew and occasionally tuck-into a little baked delight.
Long live afternoon tea!… but what’s a real afternoon tea without scones? These are possibly the easiest thing in the world to make. I’m not sure where this recipe originates from but it’s the one my mum taught me. Top these with jam and cream and they’re perfect every time.
Along with scones, afternoon tea always has to include cake. I found it hard to decided what cake to bake. I searched through cookbooks, scoured the web and finally settled on a gluten free orange cake. I’d never made a GF cake before but it was really simple. It’s really just about boiling and blitzing the oranges, adding all the other ingredients and popping it into the oven. Simple! This recipe calls for almond meal but I thought I’d make my own (I had loads of whole almonds in the cupboard to use). I didn’t chop them as fine as store bought almond meal as I thought it’d add a nice texture to the cake. Finally, I decided to add some chocolate to the mix (choc-orange flavours are a classic and a favourite pairing of mine).
A few weeks ago I attended Pickle Club where one of my friends made a cake for the picnic. This was a tasty lemon drizzle cake and she’d added chocolate chunks. *_* Chocolate chunks? Yep, it’s all about the chunks that make it so delicious. Eat this straight out of the oven when the chocolate is still gooey. Oh goodness me! Heaven.
3 cups of self raising flour
1 cup cream
1 cup of lemonade
pinch of salt
Sift flour and salt into a large bowl and add the lemonade and cream. Mix until combined and then knead on a floured surface.
Cut the scones and place on a lined tray. Bake in a hot oven (220C) for 10 – 15 minutes or until golden brown. Serve with jam and cream.
Adapted from Nigella Lawson’s flourless chocolate orange cake
*note the cake pictured is double the recipe quantity.
20cm cake tin
1 cup castor sugar
300g almond meal
1 tsp baking powder
100g dark chocolate cut into chunks
500g icing sugar
zest of one orange
50ml orange juice
Preheat oven to 170°C and line a round 20cm springform pan with non-stick baking paper.
Place the oranges in a saucepan and cover with cold water. Bring to the boil over medium heat and let simmer for 2 hours. After 2 hours, drain well and coarsely chop oranges. Remove and discard any seeds.
Place the orange in a food processor and process until smooth.
Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale.
Add the orange, almond meal and baking powder and gently fold until just combined. Pour into prepared pan.
Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.