Tag Archives: cake

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.

Spice Chai and pear loaf

24 Oct

The warming blend of Chai spices suits well the autumn weather, and when it gets darker and colder outside we can’t help but feeling like baking all the time! Emily, the head chef at Lahloo Pantry, has shared this Spice Chai and pear loaf recipe with us.  With a moist texture that oozes autumnal flavours, it’s easy to understand why it’s being a huge sucess at the Pantry!

Ingredients:

Pear topping:

Loaf:

  • 265g butter
  • 265 caster sugar
  • 3 eggs
  • pinch of salt
  • 1 tbsp mixed spice
  • 265g plain flour
  • 1.5 tsp baking powder
  • 115ml full fat milk

For the topping:
Peel and slice the pear and combine with Spice Chai, sugar, and water. cooking down in a saucepan. Save the sugar syrup to moisten the cake and line the bottom of the loaf tin with the fruit.

For the loaf:
Beat butter and sugar until fluffy. Add in the eggs individually. Combine all dry ingredients and add, then slowly pour in the milk.  Pour into the loaf tin on top of the fruit and bake for 20 minutes at 170c. Cover and bake for an additional 20-30 minutes. Once cooled, remove from the tin. Trim top and flip over so fruit is on top. Poke with a knife and drizzle with sugar syrup.

Our tip: try using apple instead of pear. Have it with a cup of Spice Chai! 

 

 

Blackberry cake with Chantilly cream

19 Sep

A couple of weeks ago we wrote a post about foraging with some ideas to use your late summer pickings. This cake is a great way of using your foraged blackberries, a seasonal favourite. Emily, the Lahloo Pantry head chef, added a hint of mixed spice to complement the flavour of the fruit and decorated it with Chantilly cream and berries… Would you say no to a slice and a cup of Darjeeling?

Ingredients

  • 250g plain flour
  • 275g sugar
  • 150g butter
  • 250ml milk
  • 2 cups blackberries
  • 2 eggs
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 vanilla pod
  • 1 tsp mixed spice.

Mix together flour, sugar and butter and reserve a small part of the mixture (around 3/4 cup) for topping.
Add salt, baking powder, vanilla, milk, mixed spice and egg yolks to the main mixture and blend well.

Beat the egg whites until they’re firm, fold into the batter and pour this into a greased baking tray. Sprinkle the blueberries over the top and then add the reserved flour, butter and sugar mixture.

Bake for 45 mins at 350C. Enjoy!

Just look at this fun and girly Afternoon Tea De-Light!

18 Feb
Lulu Afternoon Delight Tea

Lulu Afternoon Delight Tea

Just look at this! We just had to share this girly fusion of tea and fashion when we read about it on Daily Candy.

The London Fashion Week craziness hits the capital this week. This year you can enjoy your own little piece of the action at The Met Bar. To celebrate London Fashion Week, they have joined forces with none other than handbag (we said it was girly) designer, Lulu Guinness, to create a special version of its Afternoon De-Light.

This afternoon tea takes “the quintessentially British afternoon tea into tea with a cool touch of avant-garde, waist-friendly chic“. So for those of you not training for a marathon you can have your cake and eat it! With Lulu’s Tea you’ll enjoy an ‘Ultimate Iced Tea’, ‘Eco-tini’ and a fab tiered cake-stand full of lipstick cookies, makeup palette chocolate cake and Pollyanna clutches…

We love this fun and girly take on afternoon tea. It’s great to see people having fun with tea. for us, discovering how much fun tea can be is all part of the joy of tea!

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