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The perfect tea time treat with a pot of Awakening: Little nutty tea cakes

9 Apr

Tea cakes

In the words of our founder, Kate, ❝bake these little nutty tea cakes off in yorkshire pudding/muffin trays and make a pot of tea for a simple yet perfect afternoon tea treat!❞

Ingredients

Makes one large round cake or lots of little ones

600ml perfectly brewed Lahloo Awakening or Tajiri

400g dried fruits

Zest of 1 large orange

1 large free-range egg

300g caster sugar

385g plain flour

4 tsp baking powder

1 tsp mixed spice

  1. soak the dried fruits and orange zest in the tea and infuse overnight or for at least 6 hours
  2. drain and save the liquid for later
  3. preheat the oven to 180C
  4. whisk egg and add to dried fruit with 2/3 of the caster sugar. Sieve the dry ingredients and add to the fruit, along with the juice of the orange. The mixture should be moist so add some of the reserved tea liquor if necessary.
  5. pour into a greased and lined large round cake tin or 2 muffin trays and bake for 25mins. Cover with foil and bake for a further 45mins. If necessary, bake until your skewer comes out clean.
  6. Allow to cool before topping.

Nutty topping

100g candied peel

100g flaked/chopped almonds

50g golden syrup

  1. melt golden syrup and add fruit and candied fruit. Simmer for 5 mins. 
  2. allow to cool and pile sticky mixture on top of cakes
  3. put the kettle on, make a pot of tea and enjoy!

White chocolate and Mulberry mousse cake

6 Mar

You might have used mulberry fruit to make jams and cakes, but have you ever cooked with mulberry leaves? Our tea hero this month is the sweet and fruity Mulberry infusion, caffeine-free, restorative and revitalising. With 25 times more calcium than milk and 10 times more iron than spinach, it’s perfect for mums and mums-to-be. But it’s also a surprising ingredient in this amazing cake, created by Emily at Lahloo Pantry.
mulberry mousse cake

for the white chocolate and Mulberry mousse

  • 2tsp Lahloo Mulberry
  • 780ml double cream
  • 2 egg yolks
  • ½ vanilla pod, seeds only
  • 420g white chocolate finely chopped
  • 2 gelatine leaves*, optional

Infuse 4 tsp Mulberry leaves in 300ml the double cream for 4 hours.
Over a bain-Marie whisk 180ml of the remaining double cream, egg yolks and vanilla bean seeds and heat to 70C
Remove from heat, stir in the white chocolate and combine until completely smooth (*add bloomed gelatine here if using). Split into two bowls and allow to cool to 40C
Meanwhile in another bowl whip the Mulberry-infused cream with a couple of drops of natural green food colouring to a soft not peaked consistency.
And in a separate bowl whip the remaining 300ml double cream to a soft but not peaked consistency
Add both whipped creams to the already prepared white chocolate mixtures and fold delicately until combined.

for the almond sponge:

  • 3 large free-range egg whites
  • 1 tablespoon caster sugar
  • 100g ground almonds
  • 125g icing sugar
  • 3 large free-range whole eggs
  • 32g plain
  • 1 1/2 tablespoon unsalted butter plus extra fro greasing

Preheat oven to 210C. Line two large baking trays with parchment paper and grease with butter.
Make a meringue by beating egg whites in a bowl to soft peaks. Add caster sugar and beat until stiff and glossy
In another bowl beat ground almonds, icing sugar and whole eggs until light and fluffy. Add flour and beat until just combined through
Fold meringue into almond mixture. Fold in butter. Pour batter into trays and spread it out thinly.
Bake until lightly browned and just springy to the touch, about 6-9 minutes.
Run a knife around the edges to loosen the cake from the tray. Peel sponge from parchment paper. Cover the sponge while it cools.

To assemble the layer cake
Once cooled place sponge in back in tray.
Carefully spread a 1 inch layer of white chocolate mousse onto the sponge, using a warmed palette knife to spread evenly
Chill before taking the mulberry mousse and layer in exactly the same way
Add another layer of sponge and repeat with two more layers of the white chocolate and mulberry mousses.
Chill before using a knife to carefully loosen layer cake from tray. Cut into rectangular servings and serve at room temperature.

Earl Grey chocolate cake

6 Feb

Our star recipe this month is this satisfying and indulgent Earl Grey chocolate cake, one of the regulars at the Lahloo Pantry counter – it never lasts long, as you can imagine! With a decadent chocolate glaze and fresh raspberries to decorate, this cake screams romance, so it’s perfect for your Valentine!

EarlGreyChocLogoIngredients: 

  • 1 1/3 cups boiling water
  • 2 1/2 teaspoons Lahloo Earl Grey
  • 1 3/4 cup plain flour
  • 2 cups caster sugar
  • 3/4 unsweetened cocoa powder
  • 2 teaspoons bicarbonate soda
  • 1 teaspoon baking powder
  • 2 eggs
  • 1 cup buttermilk (or 1 cup milk and stir in 1 tbl sp lemon juice)
  • 115g butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
 For the chocolate glaze:  
  • 1/4 cup steeped Lahloo Earl Grey (reserved from the previous)
  • 115g bittersweet chocolate, finely chopped
  • 4 tablespoons salted butter
  • raspberries to decorate

EarlGreyChocCake

Preheat the oven to 180ºC/ gas mark 4. Spray a circular tray with vegetable cooking spray, rubbing it with a paper towel, then lightly flour it, tipping out any excess.
Pour the boiling water over the tea leaves in a small bowl. Steep, cover for 5 minutes, and strain.
In a large bowl, combine the flour, sugar, cocoa, bicarbonate of soda, baking powder and salt. Whisk thoroughly. Add one cup of the steeped tea, reserving the remaining for the glaze. Add the buttermilk, melted butter and eggs.
Using an electric mixer on medium high, beat the mixture for 2 minutes. Scrape down the sides of the bowl and mix for another 2 minutes, until smooth. The batter will be thin. Pour into the prepared tray.
Bake for 30-45 minutes. Take out and leave to cool for for 15 minutes, then put the cake onto a cooling rack for a further 10 minutes.
To make the glaze:
In a bain-Marie, heat the chocolate and the butter until just melted. Heat the reserved cup of tea in the microwave for 30 seconds until hot, then stir into the chocolate. The mixture will thicken; stir until smooth and pourable. Spoon the glaze over the cake using the back of the spoon and spread lightly. Decorate with raspberries.
Let to set for an hour, then serve at room temperature. The cake may also be frozen.

Buckwheat hummus with cumin flatbread

8 Jan

Once you try it, it’s hard not to become slightly obsessed with Sobacha, our caffeine-free roasted buckwheat tea. Nutty and moreish, it contains a healthy dose of vitamin B which makes it an uplifting cuppa, especially good during the winter months. Unlike what one might expect, buckwheat is not related to wheat. It’s a gluten-free grain that is generally used to make noodles (soba noodles!) and a delicious porridge. But it’s also very versatile! For this recipe, we’ve added Sobacha to a traditional hummus recipe for a surprisingly nutty twist. Serve with strips of delicious homemade cumin flatbread.

Sobacha hummus

For the hummus:

Ingredients

  • 400g drained chickpeas
  • Juice of 2 lemons
  • 2 medium cloves of garlic
  • 120ml tahini
  • 4 tbsps olive oil
  • pinch of cumin seeds
  • 3 heaped tbsp Lahloo Sobacha + extra for sprinkling
  • chopped parsley to garnish

Soak the chickpeas overnight then boil until soft. Drain. Save a few to garnish. (You can use tinned chickpeas if you’re in a hurry!)
Place the chickpeas in a blender with lemon juice, garlic, tahini, olive oil, Sobacha and cumin seeds. Blend until smooth, adding up to 200ml of water to create a smooth consistency. Garnish the hummus with more Sobacha and leftover chickpeas, sprinkling chopped parsley and a dash of olive oil over the top.

buckwheat2

For the flatbread:

Ingredients: 

  • 110g strong bread flour
  • 3g dried yeast
  • 1/5 tsp sugar
  • 10ml olive oil
  • 60ml water
  • 2/3 tsp salt
  • cumin seeds to sprinkle

Use a dough hook and bring together the ingredients. Cover and allow to rise for 1h. 15 minutes before you start shaping the bread, preheat the oven at 180C.
Shape the dough into 3 small balls, sprinkle with cumin seeds and bake for 15-20 mins.

Peppermint detox water

8 Jan

If, like us, you’ve started the year with the resolution of  going (nearly or completely!) caffeine-free, this detox water may be your saviour! Peppermint, cucumber, lemon and lime create a refreshing, invigorating and purifying drink – handy when you have to work in front of the screen for hours! Best of all, it’s very easy to prepare.

peppermint

Ingredients

Cold infuse 2tsp of Lahloo Peppermint and five slices of cucumber in half a litre of fresh filtered water for about an hour or more, depending on how strong you like it. Strain the infusion and serve with sliced lemon and cucumber, squeezing some lemon and lime on top.

Cranberry and lemon loaf

26 Dec

This cranberry and lemon loaf is a seasonal favourite at Lahloo Pantry. Zesty, moist and fruity, with a bit of crunch from the sliced almonds, it’s perfect with a cup of Darjeeling and a good book.
Cranberry lemon

Ingredients

  • 1 3/4 cups all purpose flour
  • 1.5 tsp baking powder
  • 1 cup sugar
  • Pinch of salt
  • 6oz unsalted butter at room temperature
  • 3 eggs
  • 1/2 cup of sour cream
  • 1.5 tbsp finely grated lemon zest
  • 1.5 tbsp lemon juice
  • 2 1/4 cups of fresh cranberries
  • slice almonds to decorate

In a medium size bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk together sour cream, lemon zest and lemon juice.

In the mixer beat the butter and sugar on medium speed until blended, it will take 2-3 minutes. Add the eggs one at a time, beating well after each addition until fully mixed in.

Reduce the mixer speed and alternately beat in 1/3 of the flour mixture, followed by 1/2 of the sour cream mixture and repeat, ending with the last of the 1/3 of the flour mixture.

Beat until blended smooth, stopping the mixer occasionally to scrape down the sides of the bowl. Stir in one cup of cranberries (make sure you save some for decoration!)

Spoon into a loaf tin and bake at 190c for 25 minutes. Cover with foil and bake for another 25-30 minutes.

For the glaze combine 1/4 cup lemon juice with 1 cup of icing sugar and drizzle on top. Garnish with fresh cranberries and sliced almonds.

Homemade Earl Grey mincemeat

12 Dec

mincemeat

Our mince pies at Lahloo Pantry are always a huge success. The secret? Really good pastry, but, above all, our incredible mincemeat, infused with zesty Lahloo Earl Grey. Here you can find out how to prepare it, ready for all your Christmas baking. Also perfect if you want to give some homemade presents to friends and family.

Ingredients

  • 500g golden sultanas
  • 500g dried cranberries
  • 500g raisins
  • 200g mixed peel
  • 250g unsalted butter
  • 2 tsp ground cinnamon
  • 2 tsp mixed spice
  • zest of 2 oranges
  • zest of 2 lemons
  • 500g dark brown sugar
  • 500ml amaretto liqueur
  • 250ml Lahloo Earl grey tea

Put all the dried fruit and spices in a bowl and mix thoroughly. Place the zest, sugar, tea and amaretto in a pan and heat gently until sugar dissolves. Pour over mixed fruit and stir gently. Cover and allow to sit for two days. After two days pack it into sterilized jars -better when they mature in a cool dark place for a few weeks!

 

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