SACWA’s Jelly Cake Recipe

by High Tea Society on April 27, 2020

Jelly Cake

Cuisine

Serves 12 Jelly Cakes

Equipment

Standard 12 hole muffin tray and paper cases

Prep time

30m

Cook Time

18m

This delightful SACWA recipe for Jelly Cakes is the perfect recipe to add a little colour to any High Tea Party.

The Langham Sydney’s Oreo & Dark Chocolate Tart Recipe

by High Tea Society on April 7, 2020

Oreo & Dark Chocolate Tart Recipe

Cuisine

Serves 9 tarts

Equipment

9 inch tart pan

Food processor

This delicious and easy to make Oreo & Dark Chocolate Tart recipe is from Afternoon Tea at The Langham, Sydney.

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.

Sofitel Sydney Wentworth’s Vegan Canelé Recipe

by High Tea Society on December 29, 2019

Vegan Canelé

Cuisine

Serves 12 canelés

Equipment

Striated cylinder canele mold

Cook Time

1h 9m

A canelé is a small French pastry flavoured with rum and vanilla with a soft and tender custard centre and a dark, thick caramelised crust.

Vegan Coconut & Cranberry Scone Recipe

by High Tea Society on December 29, 2019

Vegan Coconut & Cranberry Scone Recipe

Cuisine

Serves 10 - 12 scones

Equipment

Mixer with paddle attachment

Plain round cutter

Prep time

35m

Cook Time

14m

Vegan Coconut & Cranberry Scone Recipe from the High Tea at the InterContinental Hotel Sydney Double Bay.

The Robertson Hotel’s Almond Raspberry Chocolate Bites Recipe

by High Tea Society on December 29, 2019

Almond Raspberry Chocolate Bites

Cuisine

Serves 15 people

Equipment

Kitchenaid mixer with creaming attachment

Prep time

1h 30m

Cook Time

15m

This Almond Raspberry Chocolate Bites Recipe is a feature of the High Tea at The Robertson Hotel in the NSW Southern Highlands. This recipe can now feature in your own High Tea at home.

Aimee Provence’s Festive Scone Recipe

by High Tea Society on November 29, 2019

Festive Scone Recipe

Cuisine

Serves 30 scones

Prep time

15m

Cook Time

15m

This Festive Scone recipe has been provided by the Aimee Provence, High Tea Parlour on the Sunshine Coast.

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

Thibault Marchand’s Rose & Raspberry Scone Recipe

by High Tea Society on August 20, 2019

Rose & Raspberry Scones Recipe

Cuisine

Serves 10 - 12 scones

Equipment

Stand mixer (Kitchen Aid) with paddle

Scale

Baking tray

Prep time

30m

Cook Time

18m

These Rose and Raspberry Scones are inspired by a love for summer and rose gardens. Pretty as a picture and twice as nice to eat, they are perfectly paired with a glass of rosé.

Paul Thiéblemont’s Battenberg Cake Recipe

by High Tea Society on April 20, 2019

Battenberg Cake Recipe

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