Low Carb Raspberry Lamington Recipe

by High Tea Society on May 1, 2022

Low Carb Raspberry Lamington

Cuisine

Serves 12 lamingtons

Equipment

25x 20 baking tray

Cook Time

15m

A gorgeous, healthy and delicious twist on the traditional lamington.

Kylee Newton’s Victoria Sponge with Raspberry & Elderflower Jam & Cream Recipe

by High Tea Society on February 10, 2022

Victoria Sponge

Cuisine

Serves 8-10 pieces

Equipment

Round cake pans

Stand mixer

Prep time

30m

Cook Time

15m

Victoria Sponge recipe from “The Modern Preserver’s Kitchen: Cooking with Jam, Chutney, Pickles and Ferments” by Kylee Newton.

Eric Lanlard’s Pistachio & Rose Financiers Recipe

by High Tea Society on September 6, 2021

Pistachio & Rose Financiers

Cuisine

Serves 24 pieces

Equipment

Food processor

Prep time

20m

Cook Time

20m

Pistachio & Rose Financiers recipe from Eric Lanlard.

Fitzrovia Cafe’s Coconut, Blueberry & White Chocolate Friand Recipe

by High Tea Society on June 25, 2021

Coconut, Blueberry & White Chocolate Friand

Cuisine

Serves 16 mini friands

Equipment

Ramequins

Prep time

20m

Cook Time

30m

Delicious Coconut, Blueberry & White Chocolate Friand recipe from Fitzrovia Cafe & Restaurant.

Eric Lanlard’s Mini Red Velvet Cake Recipe

by High Tea Society on March 10, 2021

Mini Red Velvet Cakes

Cuisine

Serves 6

Prep time

40m

Cook Time

35m

Mini Red Velvet Cakes with White Chocolate Frosting, recipe from Eric Lanlard.

Natalie Paull’s Red Velvet Layer Cake Recipe

by High Tea Society on August 2, 2020

Red velvet layer cake

Cuisine

Serves 8-12 people

Equipment

2 x 20 cm (8 in) round cake tins

Food processor

Prep time

40m

Cook Time

20m

Red Velvet Layer Cake Recipe from Beatrix Bakes by Natalie Paull. The cookbook features all the Beatrix Cakehouse classics.

SACWA’s Gluten Free Lamington Recipe

by High Tea Society on June 3, 2020

“Calendar of Cakes” by Fiona Roberts and Jacqui Way

Cuisine

Equipment

20cm square tin

Prep time

20m

Cook Time

20m

This delicious Lamington recipe from the SACWA will perfectly cater your High Tea to those with gluten intolerances or sensitivities.

SACWA’s Pink Ombre Layer Cake Recipe

by High Tea Society on May 15, 2020

Pink Ombre Layer Cake Recipe

Cuisine

Serves 15 - 20 serves

Equipment

3 x 20cm round sandwich cake tins

Prep time

5m

Cook Time

50m

A beautiful layered cake is a highlight of any High Tea setting, and this Pink Ombre Layer Cake recipe from SACWA is the perfect centre-piece.

Puti Firmansyah’s La Madeleine Recipe

by High Tea Society on March 18, 2020

La Madeleine

Cuisine

Serves 8 - 12 pcs depending on tins

Equipment

Stainless bowl for mixing

Hand whisk

Zester

Seve

Piping bag

Prep time

30m

Cook Time

4m

Eaten during “Le Goûter”, with friends, dipped in a bowl of hot chocolate or spread with jam, La Madeleine is the typical French mini cake that is always a delight for young and old alike.

Rowie Dillon’s Lime & Coconut Island Cake Recipe

by High Tea Society on October 24, 2019

Lime & Coconut Island Cake Recipe

Cuisine

Serves 8 servings

Equipment

high-sided (approx 9.5cm) 20cm springform cake tin

Prep time

30m

Cook Time

1h 0m

Rowie Dillon’s Lime & Coconut Island Cake recipe conjures up images of the Bahamas – think big swinging banana leaf fans, rattan armchairs and clear blue water as far as you can see

Recipe cuisine: Cake