Winterizing My Garden & Baking an EASY Cake for Afternoon Tea!
Hello, friends -- Please join me in today's episode as I tackle some domestic chores...and bake a perfumed Strawberry Jam Cake (recipe below). I hope this video is relaxing for you!
Autumnal Darjeeling Tea: Tierra Farm ( Free shipping code: KLJSHIPS
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Kevin Lee Jacobs
Box 742
Valatie, NY 12184
STRAWBERRY LOAF CAKE
Ingredients for 1 8x4 or 9x5* cake
For the dry ingredients:
1 1/2 cups (190g) all--purpose (plain) flour
2 teaspoons baking powder
1/2 teaspoon salt
For the wet ingredients:
1 cup (200g) granulated sugar
The grated zest from 1 lemon
1 cup plain (not Greek) yogurt
3 large eggs at room temperature
1 teaspoon pure vanilla extract
1/3 cup (105g) strawberry jam
1/2 cup (120ml) neutral tasting oil (i.e., avocado oil)
For the Strawberry Glaze:
1 cup (125g) confectioners' sugar, sifted
1 tablespoon strawberry jam
The juice of 1 lemon (use enough to produce a thick but pourable glaze)
Center the oven rack, and preheat the oven to 350F/180C. Butter and flour the loaf pan, or spray it with baking spray.
The dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
The wet ingredients: In a large bowl, add the sugar and lemon zest. Use your (impeccably-clean) fingers to rub the sugar and lemon zest together until the sugar becomes fragrant. Whisk in the yogurt, eggs, vanilla extract, strawberry jam, and the oil.
Add the dry mixture to the wet, and stir just until the flour disappears into the batter. The batter will be slightly lumpy.
Baking: Pour the batter into the prepared loaf pan, and bake until the top browns lightly, and skewer inserted into the cake comes out clean -- about 1 hour for an 8x4-inch pan; 45-50 minutes for 9x5-inch pan. Cool to room-temperature on a wire rack.
Making the glaze: In a medium bowl, whisk together the sifted confectioners' sugar, strawberry jam, and lemon juice. Add more lemon juice (or just water) as necessary to achieve a thick but pourable consistency. Pour the glaze over the top of the cake, and let it drip down the sides.
NOTES: You will have a taller , and perhaps better-looking loaf if you use an 8x4-inch pan. If the cake seems to be browning too rapidly, cover it with a loose tent of aluminum during the last 10 minutes of baking.
Scones, the classic British tea cake for afternoon tea
how to make Scones, the classic British tea cake. Perfect for afternoon tea. These delightful and simply little cakes are so light, delicate and crumbly, do you like yours cream then jam (Devonish) or jam then cream (Cornish) this is a serious issue which can divide a family discussion so find out for yourself which you prefer, me? I'm in Devon on this one btw
Check out my first novel.
Scones
Self raising flour 300g - 10.5 oz
Baking powder 1 tsp
Unsalted butter 75g - 2.6 oz
Sugar 50g - 1.75oz
Egg 1
Milk 120ml - 4 fl oz
Salt a pinch
Cranberry Cake / Afternoon Tea Cake / Michael Lim
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Afternoon Tea cake
150g All Purpose Flour
120g Fine Sugar
1/4 tsp. Salt
1 Tsp. Baking Powder
1 Tsp. Vanilla Sugar / Vanilla Essence
60g Malted Unsalted Butter
70g Milk
2 Eggs (weigh 58-60 gr. each with shell)
60g Dried Cranberries
Pistache Flavour Powder link:
Sponge Cakes Recipes
Vanilla Sponge Cake:
Vanilla Sponge Cake:
Orange Sponge Cake:
Lemon Sponge Cake:
Chocolate Sponge Cake:
Green Tea Sponge Cake:
Belmerlion Sponge Cake:
One of my facebook follow has small issues making this recipe. So I have trying to experiment on it to solve the issues. The ingredients used in this recipe are very basic. Is up to you to add any flavour like vanilla essence or extract. Will experiment it further for better results. Enjoy and happy baking.
Other Recipes You May Like:
Chocolate JCC:
Brioche:
Vanilla Chiffon Cake:
White Chocolate Butter Cream:
Vanilla Sponge Cake:
Peanut Cinnamon Cookies:
Mango Cake:
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Japanese Souffle Pancake:
MUSIC
Song: Sahara
By: Ikson
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AFTERNOON TEA PART 1 TRADITIONAL BRITISH RECIPES
????????????Today's recipe “AFTERNOON TEA PART 1 TRADITIONAL BRITISH RECIPES “ if you have any suggestions or request. Please write below in the comments and don't forget to like and subscribe my channel. Please share my channel and instagram page with your friends and surroundings. Keep looking my channel and stay tuned for more easy and delicious recipes.
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#afternoontea #londontea #afternoonsandwiches
INGREDIENTS :
SCONES:
????Plain flour ~ 2 Cups
????Sugar ~ 1/2 Cup
????Vanilla sugar ~2 tbsp
????Heavy cream ~1/4 Cup
????Butter~125g
????Salt ~ 1 tsp
????Eggs ~ 2
????Baking powder ~1 tsp
VICTORIA SANDWICH CAKE:
(Without Strawberry Jam)
????Plain flour ~ 200g
????Sugar ~ 200g
????Vanilla sugar ~2 tbsp
????Butter~200g
????Eggs ~ 4
????Baking powder ~1 tsp
FINGER SANDWICHES:
????Cream cheese ~ 270g
????Salt & Pepper ~ As required
????Dil
????Butter
????Smoked Salomon
????Beef Ham
????Cucumber
????White & Brown Bread
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LINK TO OTHER RECIPES:
????AFTERNOON TEA PART 2 TRADITIONAL BRITISH RECIPES
????AFTERNOON TEA SANDWICHES RECIPE
????3 INGREDIENTS CHOCOLATE CAKE RECIPE
Beth's Quick Blueberry Tea Cake Recipe | ENTERTAINING WITH BETH
Learn how to make my quick Blueberry Tea Cake Recipe and great item to serve at your next brunch.
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WATCH MORE BREAKFAST TREAT RECIPES!
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BETH’S QUICK BLUEBERRY ALMOND TEA CAKE RECIPE
Serves 8
INGREDIENTS
¾ cup (180 ml) of melted unsalted butter
¼ cup (60 ml) canola oil
1 cup (200 g) sugar
2 eggs
1 ½ (7.5 ml) tsp pure almond extract
¼ cup (60 ml) water
1 ½ cups (180 g) flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
6 oz (170 g) fresh blueberries
¼ cup (50 g) raw sliced almonds
1-2 tbsp (13 g) of powdered sugar for garnish
METHOD:
Preheat oven to 350F/(176C) degrees.
Spray a 10” (25 cm) deep dish, removable bottom, fluted tart pan with baking spray. Set aside. (you can also use a regular cake pan, or turn this into muffins too)
In a large bowl combine melted butter, canola oil, and sugar. Mix well until combine. Then with a wire whisk whip in eggs, whisking until combined. Add almond extract and water and stir well.
In a small bowl combine flour, baking powder and salt whisk until combined. Add flour mixture to wet mixture, stir gently with a wooden spoon or spatula. Add blueberries, stirring in gently.
Pour batter into prepared pan and top with a sprinkle of raw almonds. Bake for 25-30 mins until golden brown and a toothpick comes out clean.
Remove cake from the tin. Place on a cake stand and dust with powdered sugar.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn easy recipes, party planning tips and easy dinner and dessert recipes that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!
Afternoon Tea Pastries with Chef Shane Smith | Strawberry & Cream Shortbread | Choc Orange Eclairs
We'd like to introduce you to a new chef joining our Chef Series, the talented pastry chef, Shane Smith.
In our Shane Smith Afternoon Tea series, Shane makes delicate Strawberries & Cream Shortbread as well as light & airy Chocolate & Candied Orange Mini Eclairs.
Find the written recipes here...
Strawberry & Cream Shortbread
Chocolate Candied Orange Eclairs
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More about Shane...
Master Pastry Chef, Shane Smith, has over 20 years’ experience working in some of the world’s most celebrated pastry kitchens across the globe.
Shane considers himself very lucky to have spent the past two decades in a career that fulfills him on a daily basis, experimenting with seasonal ingredients and methods, developing new recipes and pushing his creativity to produce exquisite pastries that are sculptural, beautiful and delicious. Today his culinary repertoire and technical skills are second to none and Shane is passionate about passing on his knowledge to the next generation of Pastry Chefs.
He is a regular contributor to The Irish Times, The Irish Independent, Food & Wine magazine and other national publications. He also writes a monthly baking column for the Anglo Celt newspaper in his hometown of County Cavan. Shane holds regular cookery segments on RTÉ & Virgin Media Television, Ireland where he can be seen bringing his natural flare and love for all things sweet to the nation’s homes.