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Afternoon Tea Week Recipes

With Afternoon Tea Week (14th -20th August) approaching, Doves Farm has shared three classic tea recipes for Victoria Sponge Sandwich, Lemon Drizzle Cake and Wholemeal Scones served with Rhubarb Jam Compote.

Afternoon tea is a true British icon, which makes Doves Farm the perfect baking partner for the occasion. Founded in 1978, the British, family-owned organic flour and food producer celebrates 40 years of baking brilliance this year.

So this Afternoon Tea Week why not give these Doves Farm recipes a try and bake the classics, with a classic.

Victoria Sponge Sandwich

Cook time: 25-30 minutes

Equipment: Two 20cm/8" round baking tins and parchment

Temperatire: 180C, Fan 160C, 350F, Gas 4

Makes one round sandwich cake

Free from Soya, Nuts. Vegetarian

Ingredients:

Cake:

200g butter, softened

200f caster sugar

4 eggs

200g Doves Farm Organic Self Raising White Flour

2 tbsp water

2 tsp vanlla extract

Filling and Topping:

6 tbsp raspberry jam

2 tsp icing sugar

Method:

Line two 20cm/8" round baking tins with parchment and pre-heat the oven.

Put the butter and sugar into a large bowl and beat together until light and fluffy.

Break the eggs into the bowl one at a time, beating well between each.

Sieve the flour into the bowl and mix it in.

Add the water and vanilla and stir to combine.

Divide the mixture between the prepared tins and smooth the tops.

Bake in a pre-heated oven for 25-30 minutes. If a cocktail stick pressed into the center of the cake comes out clean, it is cooked.

Turn out the cakes onto a wire rack and leave to cool.

Spread jam over the top of one cold sponge.

Place the other sponge on top.

Sieve the icing sugar over the cake.

Lemon Drizzle Cake

Cook time 40-45 minutes

Equipment: 1kg/2lb loaf in, loaf liner or parchment paper, grater, zester saucepan

Temperature: 190C, Fan 170C, 375F, Gas 5

Makes 1 cake

Ingredients:

For Cake:

175g Doves Farm Organic Plain White Flour

3 tsp FREEE Baking Powder

175g butter

175g caster sugar

2 lemons, unwaxed

3 eggs

2 tbsp milk

Syrup:

75g caster sugar

Lemon juice

Water

Drizzle icing:

1 lemon

100g caster sugar

Method:

Line a 1kg/2lb loaf tin with parchment and pre-heat the oven.

Sieve the flour and baking powder into a bowl, stir to combine and set aside.

Put the butter and sugar into a mixing bowl and beat together until light and fluffy/

Finely grate the lemon rind, add it to the bowl and beat it in.

Squeeze the lemon juice into a jug, add water if necesasry to make it up to 75ml and set this aside for the syrup.

Beat the eggs one at a time, into the mixing bowl ensuring each is well incorporated before adding the next.

Add the prepared flour to the mixing bowl followed by the milk and stir to combine.

Tip the mixture into the prepared loaf tini and smooth the top.

Bake for 40-45 mintues until cooke. Leave the cake in it's tin.

For the syrup:

Put the sugar into a saucepan, pour on the reserved jug of lemon juice and bring to the boil shaking the pan accassionally. Simmer gently for 2 minutes to make a syrup.

Prick all over the syrface of the warm cake with a BBQ stick or skewer, pressing right through to the base of the cake.

Pour the syrup all over the surface of the cake and leave to cool in the tin.

Drizzle Icing:

Place a chopping board over the cold cake tin and invert it onto the baors. Remove the parchment paper.

Using a zester, peel some strands of zest from the lemon and set these aside.

Squeeze the lemon juice.

Measure the sugar into a bowl, add he lomon juice and stir to make the drizzle.

Pour the drizzle over the top of the cake and spred it around the sides of the cake with a knife.

Scatter the prepared strands of lemon zest over the cake.

Leave to set before serving

Wholemeal Scones

Cook time: 5-18minutes

Equipment: Large oven tray (scones). Saucepan and sterilized jam jar (compote)

Temperature: 200C, Fan 200C, 425F, Gas 7

Makes 8 scones

Free from Egg, Soya, Nuts. Vegetarian, Organic, Wholemeal

Ingredients:

200g Doves Farm Organic Fine Plain Wholemeal Flour

4tsp Freee Baking Powder

1 tbsp brown sugar

50g butter

150ml milk

Flour for dusting

Rhubarb Jam Compote:

200g rhubarb

150g sugar

1 tsp orange zest

2 tbsp orange juice

Method:

Dust a large baking tray with a little flour and pre-heat the oven.

Sieve the flour and baking powder into a bowl, add he sugar and blend together well.

Add the butter to the bowl and using a fork, blend everything together until the ,ixture resembles fine breadcrumbs.

Stir in the milk then use your hands to bring together a soft mass of dough.

Lightly dust the worktop with flour, place the doug in the middle and flatten it to 3cm/1" with your hands.

Press a round pasty cutter or upturned coffee cip into the dough to cut out circles.

Lift the dough circles onto the prepared baking tray.

Bake for 15-18 minutes, until golden brown

Rhubarb Jam Compote:

Wash, dry and slice the rhubarb into 3cm/1" lengths.

Put the rhubarb, sugar, orange zest and juice into a saucepan over a medium heat.

Boil, stirring occasionaly for 20-25 minutes until the jam compote starts to thicken.

Pour the jam compote into a warm sterilised jar.

What do you think of these recipes? Want more healthy recipes?

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Doves Farm and FREEE by Doves Farm products are available online at dovesfarm.co.uk, Ocado, all major retailers, traditional wholesalers, food service, independent health food stores and farm shops