AFTERNOON TEA

RASPBERRY & ELDERFLOWER LAYER CAKE INGREDIENTS

325g butter, softened
325g golden caster sugar
325g self-raising flour, sifted
1⁄2 tsp baking powder
6 eggs, beaten
2-3 tbsp milk

For the icing:

250g butter, softened
150g full-fat cream cheese
550g icing sugar
zest 1 lemon
6 tbsp elderflower cordial

400g raspberries

METHOD

1 Preheat the oven to 180°C/160°C fan/gas 4. Butter and line three 30cm loose-bottomed cake tins. Place the butter and caster sugar in a large bowl and beat with an electric whisk until pale and fluffy.

2 Sift half the flour and the baking powder over the mixture and beat in. Add some of the egg and beat again. Add the remaining flour, beat, add the remaining egg and beat again. Add enough milk to get a nice dropping consistency.

3 Divide between the tins, level off the top and bake for about 25 minutes until golden and a skewer inserted comes out clean. Turn out on to wire racks to cool. Beat together the butter, cream cheese and icing sugar until smooth. Beat in the zest and elderflower cordial.

4 To assemble, spread each cake with a third of the icing and top each with a third of the raspberries. Place the base on a platter and stack with the other cakes.

BROCCOLI AND GRUYÉRE QUICHE INGREDIENTS

200g plain flour
100g butter
1 tsp thyme leaves, finely chopped
black pepper
3-4 tbsp cold water

For the filling:

100g Gruyère cheese, finely grated
100g Tenderstem broccoli, cut into long lengths and blanched
3 eggs

METHOD

1 To make the pastry, place the flour and butter in a food processor and blitz to fine breadcrumbs. Add the thyme and plenty of black pepper and blitz again. Add enough water to bring the pastry together to form a firm dough. Wrap in cling film and chill for 30 minutes.

2 Preheat the oven to 190°C/170°C fan/gas 5. Lightly oil a 35cm x 10cm loose-bottomed, fluted pastry tin and roll the pastry out to fit the tin. Chill for 20 minutes. Trim the edges, line with baking parchment, fill with baking beans and place on a baking sheet. Bake for 10 minutes, remove the paper and beans and bake for another 5 minutes until crisp.

3 Reduce the oven to 180°C/160°C fan/gas 4. Scatter half of the cheese on to the bottom of the pastry and arrange the broccoli on top. Combine the eggs and cream, season well and pour into the case. Scatter with the remaining cheese and bake for 35 minutes or until set.

CHERRY SCONES INGREDIENTS

450g self-raising flour
2 tsp baking powder
100g butter, cubed
50g golden caster sugar
50g dried cherries, chopped
2 eggs, beaten
about 200ml milk

To serve:

cherry jam
clotted cream
icing sugar

METHOD

1 Sift the flour and baking powder into a large bowl, add the butter and rub in until the mixture resembles fine breadcrumbs. Stir in the sugar and cherries. Beat the eggs in a measuring jug and add enough milk to make the mixture up to 300ml.

2 Pour over the flour mix and bring together to make a soft dough. Turn out on to a lightly floured surface, knead briefly and roll until 2cm-3cm thick. Using a 5cm fluted, floured cutter, cut out the scones. Place on a lightly oiled baking sheet.

3 Brush with milk and bake for about 12 minutes until golden and risen. Cool on wire racks before splitting and filling with jam and cream. Dust with icing sugar and serve with jam and cream.