Battenberg Cake Recipe

by High Tea Society on April 20, 2019

Cuisine

Serves 20 pieces

Prep time

30m

Cook Time

15m

The Battenberg Cake is a light sponge cake with the pieces covered in jam. The cake is covered in marzipan and, when cut in cross section, displays a distinctive two-by-two check pattern alternately coloured pink and yellow

Fig Scone Recipe

by High Tea Society on January 14, 2019

Fig Scone Recipe

Cuisine

Serves 16 scones

Prep time

10m

Cook Time

20m

Fig Scone Recipe from the Spanish High Tea at Heno & Rey Perth from Andrew McGie, Director of Food and Beverage at the InterContinental Perth.

Orange Flavoured Scone Recipe

by High Tea Society on January 8, 2019

Orange Flavoured Scones

Cuisine

Serves 60 scones

Prep time

10m

Cook Time

15m

The Orange Flavoured Scone recipe from the Citrus Afternoon Tea at the Camelia Restaurant from the Four Seasons Hotel Pudong Shanghai.

Scones with Blackberry Whipped Cream Recipe

by High Tea Society on January 1, 2019

Cream Tea Scones with Blackberry Whipped Cream

Cuisine

Serves 16 scones

Equipment

Mini Bundt Pan

Prep time

15m

Cook Time

15m

This Scones with Blackberry Whipped Cream recipe by Pink Piccadilly Pastries, turns a plain scone into a pretty treat that looks fancy but is so easy to make.

Festive Wreath Recipe

by High Tea Society on November 8, 2018

Festive Wreath recipe by Kirsten Tibballs

Cuisine

Serves 10

Prep time

1h 20m

Festive Wreath Recipe by Kirsten Tibballs.

Fruit Mince Tart with Meringue Recipe

by High Tea Society on November 1, 2018

Fruit Mince Tarts

Cuisine

Serves 20 Tarts

Prep time

30m

Cook Time

2h 0m

Fruit Mince Tart with Meringue recipe by Kirsten Tibballs has arrived just in time for Christmas.

Orange Blossom Madeleine Recipe

by High Tea Society on October 9, 2018

Orange Blossom Madeleine

Cuisine

Serves 15 madeleines

Equipment

1 Madelaine tray of 14 medium size madeleines

Wisk

2 Piping bag with a plain nozzle 6

Butter to grease moulds

Brush

Prep time

20m

Cook Time

12m

Orange Blossom Madeleine recipe by Anthony Teva Dagorn, Chef De Cuisine Pastry at The Observatory, Crown Melbourne. This is a subtle and delicate cake with a delicious orange blossom ganache.