Wednesday, July 21, 2010

Recipe Wednesday!

Well I had a great time at the Toowoomba Hospice Camellia Show on the weekend. Lots of great landscape displays, plant sales, beautiful camellia show - over 200 varieties on show there! They also had some gorgeous flower arrangement competition a scrumptious high tea held every day. My "Tea" talk went really well on Sunday afternoon. I had about 30 people in my session and all got a free sample of our tea at the end. I had a blast and hope that they learnt a little something new about tea!

{The Simply Tea Stall}

Now i did promise you that i would get those recipes up for those scrumptious Fruit Chew Slice and Angel Cakes. So here they are:

Angel Cakes

*This recipe is allergy friendly for those people who are gluten intolerant & lactose intolerant*


3 eggs (separated)
Pinch salt
1/4 tsp Vanilla Essence
1/2 cup Castor Sugar
2/3 Cup Cornflour (white wings - is gluten free)
1 Slightly round tablespoon of Plain flour (use gluten free plain)
1 Level teaspoon baking powder (gluten free)

Passionfruit & Lemon Butter:

Recipe Here:

* In the recipe add an extra 1/4 cup of passionfruit pulp
* For lactose intolerant - use nuttelex instead of butter.


1. Preheat oven to 190 degrees. Beat egg whites with salt until soft peaks form. Gradually beat in sugar, a little at a time, then continue beating until stiff.
2. Add egg youlks and vanilla essence; beat until combined.
3. Sift together 3 times - cornflour, plain flour & baking powder, then add to egg mixture. Carefully and lightly fold mixture together using a wooden spoon or spatula. DO NOT STIR.
4. Divide batter evenly between cupcake papers and bake for 15-20 min or until golden brown.
6. Make passionfruit and lemon butter.
5. Once the cupcakes have cooled cut a hole out of the top and remove inner piece and cut in half. Fill hole with passionfruit and lemon butter and put two halves of cake on top to resemble wings. Sift with icing sugar and decorate with cauchous balls and ribbon.
6. Enjoy!

Simply Tea Recommendation: I think a nice herbal infusion would go well with this cupcake. Our Lemon Tang tea would compliment this nicely. It is a  blend of lemongrass, chamomile, ginger, hibiscus flower, rose petal and rose myrtle. However if your not into herbal infusions I would go with a nice simple black tea such as our "Prince Of Wales". It is  light tea with a superb flavour and delicate aroma, making this a great blend for afternoon tea - which these angel cakes are perfect for.... Afternoon Tea.


 Fruit Chews


 90g butter, chopped coarsley
1/3 cup firmly packed brown sugar
1 1/4 cup plain flour
1 egg yolk


2 eggs
1 cup firmly packed brown sugar
1/3 cup Self Raising Flour
1/2 Cup coarsley chopped raisons
3/4 cup sultanas
1 1/4 cup roasted unsalted peanuts, chopped coarsley
1 cup desiccated coconut.


1. Preheat oven to 180 degrees. Grease and line a 20cm x 30cm lamington pan.
2. Stir butter and sugar in a medium saucepan over medium heat until butter is melted. Stir in sifted flour and egg yolk. Press mixture over base of pan.
3. Bake for about 10 min or until browned lightly.
4. Meanwhile make topping: Beat eggs and sugar in a small bowl with electric mixer until it changes to a pale colour and thickened slightly; stir in sifted flour. Transfer mixture to a medium bowl and stir in remaining ingredients.
5.Spread topping over cold base and place in oven and cook for about 30 min. Cool in pan before cutting.

Simply Tea Recommendation: A great tea to go with this slice would be a Darjeeling 2nd Flush. It is from the best Darjeeling tea estates, and has a very smooth liquor with a slight muscatel flavour. It would compliment the nuttiness flavour of this slice but also cut through the sweetness.

I hope that you give these recipes a go - they are super easy to make and would make a great afternoon tea with the girls! 

Happy Sipping

Visit Us At: The Simply Tea Shop ~ "For The Love Of Tea" ~

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Simply Tea


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