How To make Afternoon Tea Cakes
Ingredients
3
tablespoons
cocoa powder, unsweetened
1
teaspoon
baking soda
1
cup
flour, all-purpose
1/2
cup
hot water
1
teaspoon
vanilla extract
3
tablespoon
unsalted butter, melted
1/3
cup
coconut, shredded
1
tablespoon
egg
1/2
cup
sour cream
Glaze:
1
tablespoon
unsalted butter
1
cup
powdered sugar, shifted
2
tablespoons
water
1/4
teaspoon
cinnamon, ground
1/2
ounce
unsweetened chocolate
1
teaspoon
vanilla extract
Directions:
The light and moist cupcakes have a delicate cinnamon-scented chocolate glaze that's spread over them while they are still warm.
1. Position a rack in the center of the oven and preheat to 375 degrees F. Line twelve 2 1/2-inch muffin cups with paper liners.
2. Place cocoa in a small bowl and stir in 1/2 cup very hot tap water to dissolve.
3. In a large bowl combine the melted butter and sugar; beat with an electric mixer until blended. Add the egg and beat until light, 1 to 2 minutes. Add the cocoa mixture and beat until smooth. In a small bowl stir together the sour cream and baking soda. Stir this mixture into the butter-sugar mixture. Add the flour and vanilla; beat quickly, just until evenly blended. With a spoon stir in the coconut.
Spoon the batter into the muffin cups, dividing it evenly among them; they will be about three-quarters full. Bake about 20 minutes, until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean. Remove the tea cakes from the pan and cool slightly on a rack while you prepare the glaze.
4. Spread about 2 teaspoons of the chocolate glaze on each of the warm tea cakes and let cool thoroughly.
chocolate Glaze:
Makes 1/2 cup
Drizzle this simple and tasty glaze over the afternoon tea cakes or over any cake that's been frosted with seven-minute caramel frosting.
1. In a small saucepan combine the butter with 2 tablespoons water. Place over low heat, add the chocolate, and stir until the chocolate melts and the mixture thickens slightly; remove from the heat.
2. In a small bowl combine the powdered sugar and cinnamon; stir in the chocolate mixture and the vanilla to make a smooth glaze.
How To make Afternoon Tea Cakes's Videos
Nan's Sultana Cake - Easy Afternoon Tea Cake
Get baking with Nan’s never fail sultana cake! This classic one bowl recipe creates a moist and irresistible fruit loaf, for a simple afternoon tea treat. Get the full measurements, tips and ideas to make it your own:
Thanks for watching! We're so glad you're here. If you enjoyed this recipe video please hit the THUMBS UP button, leave a COMMENT and SUBSCRIBE to our channel. Your support helps us bring you delicious global recipes week after week!
Have a question? Leave a comment below or contact us
☕️ About this recipe:
There’s nothing better than being able to whip up a simple cake when you get that sweet craving mid-afternoon! With only 5 minutes prep, there’s hardly any hands on work necessary.
Sultana cake is a super kid friendly recipe – Sarah should know as she used to make it with her Nan growing up!
???? Ingredients:
300 g self raising flour / 10.58 oz / 2 slightly heaped cups
190 g white sugar / 1 cup / 6.7 oz
2 eggs
1 tsp vanilla essence
1 cup milk / 250 ml / 8.45 oz
80 g butter, softened / 6 tbsp / 2.82 oz
130 g sultanas / 1 cup / 4.58 oz
???????? Recipe Steps:
00:00 How to Make Nan's Sultana Cake
00:05 Cream the butter and sugar, stir in vanilla essence.
00:22 Add eggs and mix well.
00:34 Fold in self raising flour (half at a time).
00:57 Stir in milk (half at a time).
01:25 Dust sultanas with flour, fold into batter.
01:46 Pour into lined baking tray.
01:57 Bake 45-60 mins until golden brown.
???? Our Most Used + Favourite Kitchen Tools & Ingredients
Note: Links below are affiliate links.
• Rice Cooker -
• Non-Stick Frying Pan -
• Cast-Iron Skillet -
• Ninja Foodi Air Fryer -
• Nutribullet Immersion Blender -
• KitchenAid Mini Mixer -
• Le Creuset Casserole Dish -
• Portable Induction Cooker -
• Glass Mixing Bowls -
• Silicone Spoonula -
• Springform Baking Pan -
????️ Follow us for more amazing recipes! ????
Subscribe to our channel -
Wandercooks website -
Sign up for the weekly newsletter -
Facebook -
Instagram -
Pinterest -
Afternoon Tea Cakes with Chef Shane Smith | Carrot & Cardamom Cake | Lemon & Lavender Drizzle Cakes
In our last episode of the Shane Smith Afternoon Tea series, Shane makes a moreish gluten free carrot cake slice flavoured with cardamom and topped with cream cheese frosting. He also shows us his twist on lemon drizzle cake with added lavender in the soaking syrup.
Find the written recipes here:
_________________________________________________________________________
We love to see what you've been baking, so please find us on our social channels and show us what you've made!
Facebook:
Instagram:
Twitter:
And you can find Shane on his socials
Facebook:
Instagram:
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.
Chris's favourite cake for a Sunday afternoon with a cup of tea!
We don’t do a lot of baking on our channel but I just had to share my recipe for a moist and fruity tea bread, it's one of Chris's absolute favourite cakes and is perfect for a Sunday afternoon with a cup of tea!
Free printable recipe is available on our site:
Ingredients:
150 g (3/4 cup) sultanas
150 g (3/4 cup) raisins
300 ml (just over 10 fl oz) hot tea
250 g (2 cups + 1 tbsp) plain (all-purpose) flour
2 tsp baking powder
200 g (1 cup + 2 tbsp) soft light brown sugar
1 tsp mixed spice
2 tbsp melted butter
2 medium eggs
Instructions
1. Place the sultanas and raisins in a bowl and pour over the hot tea. Cover and allow to soak up the liquid overnight.
2. Preheat the oven to 170°C/325°F and line a 2lb loaf tin with baking parchment or a tin liner.
3. Combine the flour, baking powder, sugar and mixed spice in a mixing bowl. Give it a stir, then mix in the butter and eggs - using a wooden spoon or spatula.
4. Add in the raisins, sultanas and any liquid left in the bowl. Stir together until everything is thoroughly combined. It will be a very wet dough.
5. Spoon the wet dough into the lined loaf tin, place in the oven and bake for 1 hour - to 1 hour 15 minutes. You'll know it's done when an inserted skewer comes out clean. If you find that the top of the tea bread is starting to look too dark whilst it's in the oven, you can cover it will foil.
6. Once cooked, remove from the oven and leave to cool in the tin for 10 minutes.
7. Then remove from the tin and allow to cool completely on a wire rack before slicing and serving.
Notes
This cake should keep for a week or more wrapped in baking parchment and placed in a sealed container at room temperature (in fact, the cake tastes even better after a day or two).
Mixed Spice is typically a British blend of spices normally consisting of cinnamon, nutmeg, cloves and all spice although other spices can be present depending on the brand. If you’re in the US then it is similar to pumpkin pie spice mix.
#CookingShow #Cake #Baking
Afternoon Tea & A Garden Tour! Sweet Cream Cake Recipe
Hello, friends! In this episode we are baking a classic 1940s cake, and walking in the garden. Recipe for the Sweet Cream Cake is linked below.
Sweet Cream Cake Recipe:
*Flour Sifter
*Tea Strainers (set of 4):
*French Rolling Pin:
*Electric Kettle:
*Oven Gloves:
*Floral Tablecloth:
*Serving Tray:
*Links are affiliate links. I only recommend products that I use every day.
Kevin Lee Jacobs
Box 742
Valatie, NY 1218
Afternoon Tea | Mini Lemon Pudding Cakes Recipe
Hello, everyone! Today I'm making Little Lemon Pudding Cakes for Afternoon Tea. The cakes are light, lemony, and melt-in-your-mouth delicious. Printable recipe is on my website here:
Soft & Spongy Teatime Milk Cake Recipe | Easy Tea Time milk cake
Soft & Spongy Teatime Milk Cake Recipe | Easy Tea Time milk cake. To make the cake soft here hot milk was used. For this reason sometime the cake is known as hot milk cake or simply milk cake. Details instructions to make the delicious teatime cake are given in the video.
© Hands Touch