teatime

An 18cm (7-inch) everyday chocolate cake - not too rich, still yummy.

Everyday Chocolate Cake

eggs

sugar

butter

cocoa powder, (the darker

g self-raising flour

baking powder ((7.5 milliliters))

vanilla extract ((5 milliliters))

salt

g butter,

150 g icing sugar

Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F

Line the tins with a paper liner

Grease the tins (if they need it) with butter paper (or a little butter on kitchen paper)

Preparation:

Mix the cake ingredients together thoroughly(Butter, caster sugar, eggs, cocoa, flour, baking powder, salt, vanilla extract)

Evenly divide the mixture between the tins. Smooth the top with a palette knife and make a slight dip in the centre

Cook for 25-30 minutes until the cake surface springs back when you touch it lightly with your fingertip

Remove from the tin and leave to cool on a cooling rack. Leave the paper in place if you don’t intend to fill the cake immediately.

For the Everyday Chocolate Cake:

Beat the softened butter and vanilla extract with an electric whisk

Add in the icing sugar (and optionally cocoa) gradually, beating well as you go

For the buttercream filling:

Decide which cake looks better (e.g. flatter or less cracked) and put it aside

Put the other cake upside down on your plate. Spread the buttercream over the cake

Put the better-looking cake on top, the right way up. Sprinkle the top with sieved icing sugar

To assemble:

Pice ar y maen, a Welsh teatime treat passed on through generations and still as popular as ever. Perfect for making with the children

Welsh cakes

plain flour

caster sugar

½ tsp mixed spice

½ tsp baking powder

butter,

lard,

currant

egg, beaten

splash milk

Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry – it should be the same consistency as shortcrust pastry.

Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.

These little cakes make great lunchbox additions that kids and adults alike will love.

Cherry Chocolate Chip Crinkle Cakes

tsp vanilla extract

tsp pure lemon extract

flour, (or pastry flour)

½ cup warm,, undiluted evaporated milk

chopped candied, (glace) cherries (or dried cherries)

chocolate chips

Cream together the butter and sugar well.

Add the eggs, one at a time, beating...

Add the eggs, one at a time, beating well after each addition until light and fluffy.

Blend in the vanilla and lemon extracts.

Sift together the cake flour and baking powder.

Fold dry ingredients into the creamed mixture alternately...

Fold dry ingredients into the creamed mixture alternately with the evaporated milk beginning and ending with the dry ingredients.

Fold in the chopped cherries and chocolate chips.

Bake in greased and floured mini loaf pans...

Bake in greased and floured mini loaf pans or in paper lined muffin tins. Bake at 325 degrees F for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Muffin sized cakes will take only about 15...

Muffin sized cakes will take only about 15 to 20 minutes. Watch them carefully so they don't over bake.

Kids will love this quick supper. Experiment with different toppings such as sweetcorn and ham

Quick pitta pizzas

wholewheat pitta breads

tsp sun-dried tomato purée

plum tomatoes

shallot

chorizo

mature cheddar

few basil leaves, if you like

Heat oven to 200C/180C fan/gas 6 and put a baking sheet inside to heat up. Spread each pitta with 1 tsp purée. Top with the tomatoes, shallot, chorizo and cheddar.

Place on the hot sheet and bake for 10 mins until the pittas are crisp, the cheese has melted and the chorizo has frazzled edges. Scatter with basil, if you like, and serve with a green salad.

Melt-in-the-mouth buttery Shortbread Biscuits. Make them in fingers or use cutters for any shape you want.

Shortbread Biscuits

75 g caster sugar

g plain/all-purpose flour

g rice flour

Preheat the oven to 170°C/ 150°C fan/ gas mark 3/ 325°F

Grease the baking trays if you aren’t using a liner.

PREPARATION:

Cream the butter and sugar together

Add the flour, rice flour and salt and mix well, first with a knife, and finally pull into a ball with your handsDon&#039;t overwork the dough or it will go oily

Roll the dough out to a thickness of 1/2 cmIf you use a non-stick surface, such as a silicone mat, you don&#039;t need extra flour

Cut out the biscuits and transfer to the prepared baking trays. Allow a little room for spreading. Gather up the remaining dough and roll out again as beforeHandle the dough as little as possible. If it gets too soft, put it in the fridge for 10 minutes

Cook for 20 minutes until barely golden brown

Cool for 5 minutes on the trays, then lightly sprinkle with caster sugar

Transfer to a wire cooling rack to completely cool

For the Shortbread Biscuits:

The perfect teatime treat, this moist and fruity cake is easy baking at its best

Raspberry & blueberry lime drizzle cake

softened butter

golden caster sugar

limes

self-raising flour flour

ground almond

tbsp lime juice

lime

Line the base and sides of a 20cm/8in square cake tin (not loose-based) with greaseproof paper and butter the paper. Set oven to 180C/Gas 4/fan oven 160C.

Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds. Fold in enough lime juice – about 3 tablespoons – to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped).

Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth the surface, then scatter the remaining fruit on top – it will sink as the cake rises.

Bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed.

Meanwhile make the syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it. To store, cool before wrapping in paper and/or foil.

Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve.

Bake an easy cake full of granadilla and a citrus burst.

Granadilla and yoghurt sponge cake

granadillas pulp

vanilla essence

yoghurt low fat

flour self-raising

icing sugar

Preheat oven to 160ºCGrease a cake tin, either a bundt, loaf or round, otherwise line 2 cup cake trays with paper casings.Beat the sugar and eggs until light, fluffy and doubled in volume.Add the remaining ingredients and fold through.Pour into the cake tin or fill the cup cake casings 3/4 of the way and bake for 15 min for cup cakes and 50-60 min for a large cake &#8211; to test whether it&#8217;s ready, insert a skewer into the centre of the cake, if it comes out clean then it’s done.Let the cake cool completely before sliding a knife around the edges and easing it out.Allow the baked goods to cool thoroughly before icing.Icing:Sift the icing sugar into a mixing bowl, add the pulp and mix until you have a smooth and thick granadilla icing. Spoon over cake/cupcakes and devour. Reprinted with permission of Undomestikated. To see more recipes, click here.

Butter biscuits

flour

cocoa powder

Tbs Baking powder

eggs lightly beaten

Preheat the oven to 150° C.Cream the butter and the sugar together.Sieve the dry ingredients into the mix.Add the egg and mix well.Roll into balls and place on a greased baking tray.Press each one with the back of a fork.Bake for 12 minutes for soft cookies, and 15 minutes to make them more crunchy.Allow to cool before sampling.For more of Lavender and Lime&#8217;s recipes click here.

Christmas butter biscuits

eggs extra-large, beaten

500.00 ml flour cake

0.00 salt

1. Cream butter and sugar together. Beat in eggs and vanilla essence.2. Sift cake flour and work into a creamed mixture until a smooth dough forms.3. Roll out on to a lightly floured surface approximately 5mm thick. Cut dough into desired shapes using cookie cutters, and place shapes on baking trays.4. Leave plain, or decorate by placing a dollop of jam or a halved cherry in the centre of each biscuit, or sprinkle with hundreds and thousands.5. Bake at 180&#038;#176C for 12 to 15 minutes or until they are light golden.6. Allow cookies to cool. Dust with a little icing sugar, or dip into melted chocolate.

This cake is a cross between a carrot and a banana cake, with pineapple thrown in for juicy sweetness - a lovely light dessert or teatime treat

Passion loaf with coconut cream cheese icing

pineapple

sultanas

sunflower oil

tbsp coconut yogurt (we used Rachel’s)

self-raising flour

½ tsp bicarbonate of soda

cinnamon

soft light brown sugar

walnuts chopped

carrot grated (roughly 1 carrot)

overripe banana mashed

cream cheese

coconut yogurt

coconut shavings, to serve (optional)

Drain the juice from the pineapple into a small saucepan, add the sultanas, simmer for 1-2 mins until the sultanas are plump, then set aside to cool. Heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with a strip of baking parchment.

In a jug, whisk the sunflower oil, eggs and yogurt. In a large bowl, combine the flour, bicarbonate of soda, cinnamon, sugar, walnuts and 1/2 tsp salt. Pour the wet ingredients into the dry, add pineapple, drain the sultanas and add these too, along with the carrots and banana. Mix with a spatula until combined, then scrape into the tin and bake on the middle shelf of the oven for 50 mins until a skewer inserted into the centre comes out clean. Cool in the tin for 10 mins, then transfer to a wire rack.

To make the icing, whisk together the cream cheese, yogurt and icing sugar in a large bowl until just combined – be careful not to overmix. When the cake is cool, spread the icing on top and scatter with coconut shavings, if you like.

Top 10 teatime recipes from across the web

The most viewed teatime recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Everyday Chocolate Cake

Welsh cakes

Cherry Chocolate Chip Crinkle Cakes

Quick pitta pizzas

Shortbread Biscuits

Raspberry & blueberry lime drizzle ...

Granadilla and yoghurt sponge cake

Butter biscuits

Christmas butter biscuits

Passion loaf with coconut cream che...

Top 10 teatime recipes from across the web

The most viewed teatime recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Everyday Chocolate Cake

Welsh cakes

Cherry Chocolate Chip Crinkle Cakes

Quick pitta pizzas

Shortbread Biscuits

Raspberry & blueberry lime drizzle ...

Granadilla and yoghurt sponge cake

Butter biscuits

Christmas butter biscuits

Passion loaf with coconut cream che...

The most viewed teatime recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine