I supported this project on Pozible, and received a copy of Crafternoon Tea recipe book: a patchwork of delightful teatime treats, by Fossick Handmade. Sadly it doesn’t look like this book is actually available for purchase online, you might want to check Fossick Handmade’s Facebook page and ask them if you want a copy.
The book covers hints on how to host a crafternoon tea, and then provides recipes for sandwiches, scones, pastries, cakes, slices, jams, mocktails, and crafty projects. I made a cake and a slice from this book, and was very happy with both. I look forward to making more of these recipes. Overall I give this 4 out of 5 stars.
Lemon Poppy Seeds Syrup Cake
Ingredients
- 250g butter, chopped (at room temperature)
- 3/4 cup caster sugar
- 3 eggs
- 1 1/2 teaspoons vanilla essence
- 1 1/2 cups self raising flour
- 3/4 teaspoon baking powder
- 1/4 cup poppy seeds
- 1/4 cup milk
- 2 tablespoons lemon juice
- 1 tablespoon grate lemon rind
Syrup
- 1/2 cup sugar
- 1/2 cup lemon juice (reserve a few teaspoons for the icing)
Method:
- Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla
- Sift flour and baking powder together. Fold into creamed creamed mixture with poppy seeds, milk, juice and rind.
- Pour mixture into a kugelhopf form or a cake ring form.
- Bake in a moderate oven (180C) for 55 – 60 minutes or until a skewer comes out clean when inserted into the cake.
- For the syrup: Combine sugar and juice in a small saucepan and bring to the boil stirring continuously until the sugar is dissolved. Simmer without stirring for an extra 3 minutes. Pierce or place small cuts in the top of the cake. Spoon the syrup mixture into these holes so that it soaks into the cake. Allow to cool.
- For the icing: Make up a slightly running icing mixture using the lemon juice reserve and then drizzle over the cake. Sprinkle with a little lemon zest for decoration.
Notes on this recipe:
- It was SO tasty. I didn’t ice the cake because I can’t really be bothered adding icing most of the time, but this was extra delicious.
- In relation to the instruction for pouring the syrup over, I left the cake in the tin, and poured the syrup into the tin and let the cake cool. That instruction wasn’t 100% clear what they meant, and I thought that leaving the cake inside the tin meant that all the syrup would be absorbed.
Raspberry Jam and Coconut Slice
Ingredients
- 3 cups plain flour
- 150g butter
- 2 egg yolks
- 4 tablespoons of water
- 1 cup raspberry jam
- 3 cups coconut
- 3 eggs lightly beaten
- 3/4 cup caster sugar
Method:
- Sift flour into a bowl and using the tips of your fingers, rub in the butter. Add the egg yolk and enough water to form a firm dough. Knead until smooth. Place dough onto a lamington pan and spread out evenly over base of pan. Bake in an oven at 180C for about 20 mins or until lightly browned. Remove from oven and stand for 10 mins to allow it to cool. Spread jam evenly over the cooked cooled pastry based. Combine coconut, eggs and sugar and mix with a fork until moist. Spread this mixture over the jam base. Bake in the oven for a further 20 minutes or until golden brown. Remove from oven and cool for 10 minutes before slicing.
Notes on this recipe:
- From the recipe: Don’t wait until it is cold to slide as the pastry make crack.
- I used shredded coconut as I think it works much better as a topping on a slice. This was delicious and everyone loved it.
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