Tamara Jane's afternoon tea baking recipes - 20 May
Not-so-traditional afternoon tea
Ricotta and berry sponge cake
Prep time 15 minutes
Cooking time 25 minutes
Approx cost $11.00
3/4 cup caster sugar
3/4 cup self-raising flour
1/3 cup cornflour
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda
250g strawberries, thinly sliced
2 cups icing sugar mixture, sifted
2 passionfruit, halved
10g butter, melted
2 tablespoons icing sugar mixture
250g low-fat ricotta
1 teaspoon vanilla extract
1/2 cup extra-light thickened cream
2 teaspoons finely grated orange rind
1. Preheat oven to 180degC/160degC fan-forced. Grease and flour two 6cm-deep, 20cm (base) round cake pans.
2. Using an electric mixer, beat eggs and sugar in a medium bowl for 10 minutes or until sugar has dissolved. Transfer to a large bowl.
3. Using a large, metal spoon, fold in sifted flours, cream of tartar and bicarbonate of soda. Divide mixture between prepared pans. Bake for 20 to 25 minutes or until sponge springs back when lightly touched. Line a wire rack with baking paper. Turn sponges, top side up, onto prepared racks to cool.
4. Make glace icing: Place sugar in a bowl. Add passionfruit pulp and butter. Stir until smooth and spreadable.
5. Make filling: Combine icing sugar, ricotta, vanilla, cream and orange rind in a small bowl. Stir to combine. Place 1 sponge on a plate. Top with strawberries. Spread with filling. Sandwich with remaining sponge. Top with icing. Serve.
Prep Time 10 minutes
Cook time 12 minutes
Approx cost $4.50
Makes About 40
125g butter, at room temperature
60g pure icing sugar, sifted
60g hazelnut meal
115g (3/4 cup) plain flour
100g (1/3 cup) Nutella hazelnut spread
1. Preheat oven to 180degC. Line 2 baking trays with non-stick baking paper.
2. Use an electric beater to beat the butter and sugar in a large bowl until pale and creamy. Add the hazelnut meal and flour and fold to combine. Spoon the mixture into a piping bag fitted with a 1cm-diameter fluted nozzle.
3. Pipe small spirals of dough, about 2.5cm wide, onto the lined trays, allowing room for spreading. Bake in oven for 12 minutes or until golden. Transfer to a wire rack to cool completely.
4. Spread the bases of half the shortbread with the Nutella. Top with the remaining shortbread, base-side down.
Pumpkin scone loaf
Prep time 15 minutes
Cook time 30 minutes
Approx cost $5.00
300g jap pumpkin, peeled, deseeded, cut into 2.5cm pieces
3 cups self-raising flour, sifted
2 tablespoons brown sugar
1 teaspoon ground nutmeg
100g tasty cheese, finely grated
1/3 cup thickened cream
1/3 cup milk
Butter, to serve
1. Preheat oven to 220degC. Line a flat baking tray with baking paper. Place pumpkin on a microwave-safe plate. Cover and microwave on HIGH (100%) for 3 to 4 minutes or until tender. Drain pumpkin. Allow to cool. Mash with a fork.
2. Combine flour, sugar, nutmeg and cheese in a large bowl. Mix well. Combine pumpkin, cream and 1/4 cup of milk in a bowl. Add to flour mixture. Using a flat-bladed knife, stir until mixture comes together, adding remaining 1 tablespoon of milk if necessary. Turn onto a lightly-floured surface. Knead until just smooth.
3. Roll out dough to a 20cm x 30cm rectangle. Roll up from 1 long end to the other like a Swiss roll. Place on prepared tray. Make 1cm-deep cuts, at 2cm intervals, across the top of the loaf. Bake for 25 to 30 minutes or until golden and cooked through. Serve warm with butter.