Related Searches: Tea Cakes, High Tea Cakes
You'll love this pear cake frosted with a warming creamy chai cashew frosting. Perfect for a special afternoon tea or dessert. Ingredients: 1 cup loosely packed Whole Earth brown sugar replacement, 2 cups buckwheat flour ...
... minutes or until skins split and loosen. Tip onto a clean tea towel and rub well to remove skins. Cool hazelnuts. Place 75g ... . Categories: Chocolate; Halal; Chocolate cake; Desserts; Pear; Seafood free; Low salt; French ...
... slow cooker does all the hard work to make this pear and almond cake perfectly every time. Ingredients: 200 g butter, 50 g light brown sugar, 3 large pears peeled, cored and halved lengthways, 250 g golden caster sugar ...
... sauce, 0.33 cup thickened cream. Method: Grease a 4cm-deep, 24cm round (base) loose-based round cake tin. Pre-heat oven to 1180°C. Place peeled pears on an oven tray drizzled with a little oil and 20g butter and roast ...
... Leave meringue in oven, with door closed, for 2 hours or overnight to cool completely. To make the poached pears, combine sugar, syrup and water in a frying pan over medium heat, stirring, until sugar has dissolved. Add ...
... Place one brie wheel on a serving plate and top with pear slices and dried apricots. Spread second brie wheel with quince ... garnish with grissini sticks. Drizzle assembled brie cake with honey and serve with extra fruit, ...
... Form pancakes into a stack, layering with pear slices and strawberries, reserving a handful of fruit ... ; Seafood free; Sesame free; North american; Chocolate cake; Pear; Strawberry; Low ingredient; Desserts. Complexity: 2.
... plastic and keep cool. To serve, top cake with rum cream. Halve pears and arrange on cake. Drizzle with syrup and garnish with crushed biscuits. Categories: Cake; Desserts; Pear; Baking; Mothers day; European; Christmas ...
... out of the oven. A great kid-friendly snack!; Ingredients: 1.5 cups buttermilk, 120 g no-added-sugar apple & pear fruit puree, 2 free range eggs, 2 cups plain flour, 1 tbs baking powder, 125 g punnet blueberries. Method ...
... Categories: Seafood free; Soy free; Pescatarian; Wheat free; British; Peanut free; High fibre; Apple; Desserts; Baking; Mothers day; Tea cake; Tree nut free; Mar 2021; Gluten free; Sesame free; Vegetarian. Complexity: 3.
... Combine extra sugar and lemon juice in a small jug. Pour over cake in pan and stand for a further 15 minutes. Turn cake onto a wire rack. Serve cake warm. Categories: Australian; Desserts; Tea cake; Lemon. Complexity: 2.
... icing sugar to serve. Categories: Seafood free; Soy free; Pescatarian; Wheat free; Peanut free; Dairy free; Halal; Desserts; Italian; Baking; Tea cake; Tree nut free; Gluten free; Sesame free; Vegetarian. Complexity: 3.
... juice. Method: Preheat oven to 180°C. Grease a 22cm cake tin and line base with baking paper. Combine flour, almond meal ... ; Halal; Desserts; Baking; Blueberry; Tea cake; Sesame free; Vegetarian; Christmas. Complexity ...
... butter melted, cooled, 1 tsp vanilla extract, 4 matcha green tea bags, 3 eggs, 0.66 cup caster sugar. Method: ... to serve. Categories: Asian; Desserts; Seafood free; Baking; Tea cake; Pescatarian; Vegetarian. Complexity: 3.
... out. Note: Vanilla extract is different to vanilla essence. Categories: Apple; Desserts; Baking; Seafood free; Tea cake; Soy free; British; Peanut free; Pescatarian; Tree nut free; Sesame free; Vegetarian. Complexity: 3 ...
... from tin then cool on a wire rack. Can be served warm with thick cream. Categories: Desserts; Seafood free; Baking; Soy free; Tea cake; European; Pescatarian; Peanut free; Rhubarb; Vegetarian; Sesame free. Complexity: 4.
... around 50- 55 mins depending on your oven. Once cooked take cake out of oven and cool in pan for around 10 mins. ... of the cake. Enjoy. Categories: Australian; Desserts; Seafood free; Soy free; Tea cake; Pescatarian; Tree ...
Terrific comfort food tea cake, best eaten with snuggly slippers and good friend. Ingredients: 2 cups self raising flour, 250 g butter, 2 tsp vanilla essence, 2 cups caster sugar, 4 eggs, 0.8 cup custard powder, 1 cup ...
... out of pan using the paper. Cut into slices to serve. Categories: Seafood free; Soy free; Pescatarian; Lemon; British; Peanut free; Halal; Desserts; Baking; Mothers day; Tea cake; Sesame free; Vegetarian. Complexity: 3.
... , 180 g butter, 1 lemon, 2 extra-strong English breakfast tea bags, 3 free range eggs, 0.5 cup caster sugar, ... and a skewer inserted into centre comes out clean. Stand cake in tin for 5 minutes before turning out onto a ...
Easy dessert or arvo tea. Ingredients: 6 oranges, 5 eggs, 1.5 cups caster sugar, 100 g pistachio nuts, 1 cup orange ... cake. Enjoy with cream or ice cream. Categories: High fibre; Australian; Desserts; Low salt; Tea cake ...
... . Add peel and simmer for 10 minutes. Decorate cake with mandarin segments and drizzle over candied peel and ... Side dishes; Australian; Halal; Desserts; Baking; Tea cake; Gluten free; Sesame free; Vegetarian. Complexity: ...
... top with reserved rhubarb. Serve while still warm. Categories: Roast; Seafood free; Soy free; Pescatarian; British; Peanut free; Rhubarb; Desserts; Baking; Tea cake; Tree nut free; Sesame free; Vegetarian. Complexity: 3.
Discover our delicious orange and poppy seed cake recipe that will make your day. Bursting with flavour, ... juice and mix until frosting is creamy. Spread over cooled cake. Cut into slices to serve. Categories: Seafood free; ...
... top. Arrange the reserved mango slices on top of the cake. Bake for about 1 hour 20 minutes or until a ... cool completely. Categories: High fibre; Desserts; Baking; Leftover; Mango; Tea cake; European. Complexity: 3.
... time to get baking. Get inspired by this spiced apple cake that's super moist, airy and simply delicious. Ingredients: 3 ... over top of the batter. Bake the spiced apple cake in the oven for 40 minutes until a toothpick ...
... butter and mix well. Scatter over apple. Bake for 50 minutes or until cooked and golden. Cool in pan. Cut into squares to serve. Categories: Apple; North american; Desserts; Seafood free; Baking; Tea cake. Complexity: 2.
... completely. Serve with cream. Categories: Stone fruit; Seafood free; Low salt; Soy free; Pescatarian; Peanut free; Desserts; Baking; Mothers day; Tea cake; Nectarine; European; Sesame free; Vegetarian. Complexity: 3.
... tsp ground ginger, 1 tsp bicarbonate of soda, 2 english breakfast tea bags, 2 eggs whisked, 1 cup caster sugar, 0.5 ... Seafood free; Baking; Soy free; Pescatarian; British; Peanut free; Vegetarian; Fruit cake. Complexity: 3.
... until light, fluffy, and thickened. Put the grated carrot in a clean tea towel and squeeze out any excess liquid, then fold it into the cake batter until evenly mixed through. Roughly chop the cooled walnuts and fold ...
This recipe makes the perfect morning or afternoon tea with a cup of tea or coffee or as a dessert with cream ... apple slices in a circular pattern on top of the cake. Gently press the slices down so that they partially ...
... and noticeably thickened. Squeeze the grated carrot thoroughly in a clean tea towel to remove excess liquid. Gently fold the carrot into the cake batter, ensuring it is evenly blended throughout. Chop the cooled walnuts ...
... g self raising flour. Method: Chop the dates and add the hot tea mixture on it and add the baking soda. Let this rest for ... for 40 minutes at 180°C. When the cake cools completely, beat together the frosting ingredients and ...
... whipped cream and extra raspberries. Categories: Seafood free; Soy free; High tea; Pescatarian; Wheat free; Peanut free; Custard cake; Raspberry; Australian; Halal; Desserts; Baking; Tree nut free; Tamara; Gluten free ...
This easy to make, budget friendly citrus and blueberry cake recipe combines moist sponge with juicy blueberries, perfect served for afternoon tea. Ingredients: 0.75 cup caster sugar, 1.5 cup frozen blueberries, 2 tsp ...
... 1 minute 20 seconds or until just cooked. Categories: Mug cake; Quick and easy dessert; Healthier easier; Seafood free; Low salt; Soy free; High tea; Pescatarian; Wheat free; Peanut free; High protein; Dairy free; High ...
... 1 1/2 minutes or until cooked through. Serve warm. Categories: Mug cake; Quick and easy dessert; Healthier easier; Seafood free; Soy free; High tea; Pescatarian; Peanut free; High protein; High fibre; North american ...
... 40 seconds or until cooked through. Serve warm. Categories: Mug cake; Quick and easy dessert; Healthier easier; Seafood free; Low salt; Soy free; High tea; Pescatarian; Lemon; Peanut free; High fibre; North american ...
... : Egg free; High fibre; High protein; Seafood free; Sesame free; North american; Mug cake; Quick and easy dessert; Chocolate; High tea; Baking; Winter; Jul 2020; Microwave; Low ingredient; Desserts. Complexity: 2.
... coloured sprinkles, 70 g dried blueberries, 535 g vanilla cake mix, 0.33 cup orange juice. Method: Combine orange ... from heat and stand while you prepare the cake. Prepare cake mix as per packet instructions, adding 1 tbs ...
... on high for 1 minute 10 seconds, then dust with icing sugar to serve. Categories: Mug cake; Quick and easy dessert; North american; Desserts; Seafood free; High tea; Microwave; Sesame free; Foodhub video. Complexity: 2.
... mixed fully. Transfer the mixture to a deep buttered cake tin and bake for 30 minutes or until cooked through ... the heat and allow to cool fully. Then using a circular cake round, cut out 6 pieces and slice in half. In a ...
... range is a devilishly delicious cheating option that your guests will never guess at!. Categories: Australian; Raspberry; Desserts; Baking; Sponge cake; High tea; Pescatarian; High protein; Vegetarian. Complexity: 3.
... of soda, 1.5 tbs maple syrup, 0.33 cup chai tea spice powder, 1 cup pecans, 250 g cream cheese, 4 free ... : Preheat oven to 180°C. Grease 2 x 20cm square cake pans. Sift flour, chai, bicarbonate of soda and a pinch ...
A beautiful centrepiece for an afternoon tea or dessert, this gluten-free cake has a gorgeous texture and a delicate pop of sweetness from the juicy nectarines. Ingredients: 100 g unsalted butter melted, 0.33 cup brown ...
Try our easy apple cake recipe for afternoon tea. The cake itself only needs four ingredients, then just add some sugar and yogurt. Give it a go today. Ingredients: 3 free range eggs, 1 cup brown sugar, 1 cup plain flour ...
Get your dessert on with this scrumptious whole orange cake recipe. Served with luscious thick cream, it's the perfect addition to a classy morning tea. Ingredients: 3 small navel oranges, 4 Woolworths free range eggs, 1 ...
... 's ready in just 3 steps, this strawberries and cream sponge cake is sure to be a hit. Try it for afternoon tea or dessert. Ingredients: 500 g strawberries hulled, halved, 0.25 cup caster sugar, 2 cups thickened cream ...
Afternoon tea calls for a slice (or two) of this sweet lemon and poppyseed cake with the surprisingly delicious addition of zucchini. Ingredients: 2 small lemons, 2 free range eggs, 0.5 cup Woolworths rice bran oil, 1 ...
At $1.45 per serve, this sweet-and-sour pineapple cake is a no-brainer tropical treat for afternoon tea. Ingredients: 0.5 cup honey, 200 g baby pinata pineapple peeled, cored, 180 g butter at room temperature, 0.66 cup ...
This simple coffee and walnut cake makes a delicious tea time treat. Ingredients: 175 g self raising flour, 175 g butter, 175 g light brown sugar, 3 eggs, 4 tbs instant coffee dissolved in 1 tbs of boiling water, 50 g ...
What's for afternoon tea? This glazed yoghurt cake flavoured with peaches and blackberries is the perfect addition to your brew — both best served hot. Ingredients: 3 tsp baking powder, 1.5 cup plain flour, thickened ...
A rich white chocolate drizzle icing perfectly balances the warm ginger notes in this moist cake to create the ultimate afternoon tea treat. Ingredients: 1.5 cups plain flour, 2 tbs ground ginger, 2 tsp allspice, 0.33 ...
This tropical fruit cake recipe is packed with citrusy flavours with a little spicy kick from the ginger. Moist and light, this is best served with a hot cup of tea. Ingredients: 2 oranges grated zest and juice, 1 lemon ...
A deliciously moist, fool proof cake recipe that will wow any guest! Perfect for afternoon tea. Ingredients: 125 g unsalted butter unsalted, 200 g caster sugar, 3 eggs, 2 lemon juice and zest, 150 g sour cream, 120 g ...
There is always time for tea and a slice of cake. Ingredients: 185 g fresh cherries chopped, 375 g self raising flour, 250 g butter softened, 155 g caster sugar, 4 large eggs. Method: Preheat oven to 180C. Lightly grease ...
... Remove the dish carefully from the slow cooker using a tea towel. Take off the foil and leave to cool slightly ... knife around the inside edge of the dish to loosen the cake and turn it out on to a serving plate. Remove the ...
... crisp and dry. Turn off oven, prop door ajar and leave pav-cakes to cool completely. Meanwhile, to make the lemon curd, whisk 4 egg ... Seafood free; Low salt; Soy free; High tea; Pescatarian; Lemon; Wheat free; Peanut free ...
Here's a festive chocolate ripple cake that the whole family will love. Ingredients: 600 ml thickened cream, 1 tsp ... ; Australian; Chocolate; No bake desserts; Desserts; Celebration cake; Foodhub video. Complexity: 3.
... . Method: Preheat the oven to 160°C Fan-Forced. Line a 20cm (8 inch) round cake tin with a baking paper. For the Mud Cake, place the chocolate and butter in a medium-sized heatproof bowl. Place in the microwave and melt ...
... in half through the middle to form 4 layers. Spread one fifth of the buttercream over the cut surface of 3 of the cake layers. Tear one quarter of the raspberries in half and arrange over the buttercream. Stack the 3 ...
... a wire rack to cool completely. Clean and reline tin. Test with a skewer. Prepare 1 of the vanilla cake mixes as per packet instructions using the strawberry purée instead of the water and adding the food colouring. Pour ...
... g caster sugar, 1 pavlova magic mix egg, 600 ml thickened cream, 1 punnet raspberries, 60 g margarine, 1 rich chocolate cake mix, 1 egg. Method: Pre-heat oven to 160°C (conventional) or 140°C (fan-forced). Mix chocolate ...
... in a large bowl, then place in a container and freeze overnight. Preheat oven to 160°C. Grease 3 x 20cm cake pans and line bases and sides with baking paper. Beat butter and sugar in a large bowl of a stand mixer until ...
... eyes. Refrigerate antlers and eyes until ready to serve. To layer and fill the cakes, place the first cake onto a large, flat serving plate (or cake board) icing-side up. Using a bread knife, slice off the top of the ...
... , 3 eggs, 4 egg whites, 3 cup caster sugar. Method: Preheat oven to 180°C. Grease 3 x 18cm round loose-based cake tins and line bases with baking paper. Whisk 1 cup hot water with cocoa to dissolve. Stir in milk and set ...
... and keep them in the freezer on a baking paper lined tray until needed. When you are ready to assemble the cake, you can simply lift them into position. Tip 2: Try this easy way to stand up the cones while they dry ...
... bowl. Set aside. Remove base from a 20cm springform pan. Using base as a guide, cut out 1 piece from cake, then cut out 1 semi-circle piece. Cut each piece in half horizontally through centre (this will give you 4 pieces ...
... milk, 1 pkt macaroons, 0.5 cup water, 1 tsp vanilla extract. Method: Cut the icing off of all three mud cakes and sit to the side. Combine 3 cups of frozen raspberries, water and icing in a food processor or blender and ...
... 2 layers of the stack. Fill the centre hole with Easter eggs/marshmallows to third layer. Crumble 2 of the darkest cake cut-outs to a fine crumb and mostly fill the remainder of the centre hole. Leave a trail of Easter ...
... tin for 10 minutes before turning out onto a wire rack. Repeat with 2nd cake mix. Cool cakes completely. Level all 4 cakes. Join 2 cakes together with frosting in middle. Cover top and side with a thin layer of frosting ...
... chocolate fudge frosting, 100 g white choc melts melted, 600 g dark choc melts melted. Method: Place sultana cake, dried fruit and spice in a food processor and process until fine crumbs form. Using hands, squeeze 1 tbs ...
... 5-10 minutes or until completely set. To assemble cake, place a small amount of icing on a cake board or serving platter to anchor one cake. Sandwich cakes together using approximately half of the icing mixture. Using ...
... to a piping bag, then pipe fangs on Freddo. Refrigerate for 5 minutes or until set. To assemble cake, place 1 cake layer on a serving plate and spread with one-third chocolate cream cheese icing. Repeat with remaining ...
... out clean. Cool in pans for 5 minutes, then transfer to wire racks to cool completely. Trim tops to level cakes. To make the Biscoff chocolate icing, place spread and butter into the bowl of a stand mixer fitted with a ...
... spray, 6 free range eggs, 2 cup caster sugar. Method: Preheat oven to 160°C. Spray 3 x 20cm round cake pans with oil and line bases with baking paper. Place butter, sugar and jelly crystals, reserving 1 tbs, in a bowl ...
... cool in pans for 5 minutes, then transfer to cooling racks to cool completely. Trim tops to level cakes. Meanwhile, to make the choc donut balls, prepare, bake, fill and coat donut balls according to packet instructions ...
... , 115 g Queen Glamour & Sparkle Sprinkles. Method: Preheat oven to 160°C (fan-forced). Spray 3 x 20cm round cake pans with oil and line bases with baking paper. Combine flour, sugar, baking powder and 3/4 tsp salt in a ...
... then place over low heat and whisk for 1 minute or until caramel is completely smooth. Set aside. To assemble, sandwich cake layers with 1/2 a tub of cream per layer, a handful of sliced almonds and popcorn, and 2-3 tbs ...
... and 1 tbs cream. For lightest-coloured icing, add 1 tbs cream and stir to combine. To assemble the cake, sandwich cake layers with ganache. Coat with a thin layer of light-coloured icing and refrigerate for 20 minutes or ...
... mixtures to six disposable piping bags, each fitted with a 1.5cm plain piping nozzle. Working on the side of the cake, in vertical rows from bottom to top, pipe a single row of dots of each colour, each the size of a ...
... cup brown sugar, 0.75 cup vegetable oil. Method: Preheat oven to 160°C fan-forced. Grease two shallow 20cm round cake pans. Line bases with rounds of baking paper. Beat eggs and sugar in a large bowl of an electric mixer ...
... tbs milk, 4 cup icing sugar, 250 g butter softened, 0.75 cup cocoa, 1 chocolate double unfilled sponge cake. Method: Place cakes, still in their packaging, in the freezer for 30 minutes. This will make them easier to cut ...
... ' the icing in place. Lay the square of almond paste over the rolling pin and lift onto the top of the cake. Dust your hands with a little icing sugar and smooth out the icing. Trim off any excess icing. To decorate, lay ...
... , 3 granita biscuits finely crushed, milk chocolate Easter eggs. Method: Using a sharp knife, level cakes, removing icing. Place 1 cake on a serving plate. Place 6 marshmallows in a microwave-safe bowl. Microwave on high ...
... straight lines of dark ganache from centre out to the edge and down the side. Pipe looping lines around the cake to connect the straight lines and form a web. Add multicoloured chocolate M&M's to the joins on the top ...
... chocolate finely chopped. Method: Preheat oven to 180°C/160°C fan-forced. Grease a 20cm round (6cm deep) cake pan. Line base and side with baking paper. Place butter, sugar and milk in a medium saucepan over low heat ...
... , 1 tbs orange juice. Method: Pre-heat oven to 160°C fan-forced. Line the base and sides of 2 x 15cm cake tins. Place butter and sugar into the bowl of an electric mixer. Beat until pale creamy. Add eggs one at a time ...
... tbs apricot jam. Method: Preheat oven to 150°C/130°C fan-forced. Lightly grease a 20cm (5cm deep) round cake pan and line base and side with baking paper, extending paper 5cm above edge. Lightly dust a clean surface with ...
... pure cream, 400 g dark cooking chocolate chopped. Method: Preheat oven to 180°C. Grease and line a 22cm springform cake pan with baking paper. Sift flour, baking powder and 1/2 tsp salt together in a large bowl. Stir in ...
... , 1 tsp salt. Method: Preheat oven to 180°C. Grease and line base of 2 deep 23x33cm cake pans. To make cake, cream butter and sugar using electric beaters until light and fluffy. Add all remaining ingredients, and mix on ...
... racks to cool completely. Make milk chocolate tree decorations, following our tips below. To assemble the jungle cake: Sandwich the two marble buttercakes together, using about 1/4 of the dark chocolate ganache. Place ...
... cup caster sugar, 1.25 cup caster sugar. Method: Preheat oven to 160°C. Grease a 18cm and a 24cm round cake pan and line bases and sides with baking paper. Beat butter and sugar together in a large bowl of a stand mixer ...
... oven and set aside to cool completely. Remove cakes from packaging. Trim cake tops to remove frosting, then discard tops. Place one cake, cut-side up, on a plate. Spread cake with one-third of the frosting, then sandwich ...
... , 250 g strawberries hulled, 600 ml double cream, 400 g chocolate frosting, 1 cup coconut flakes. Method: Halve cake horizontally. Place bottom of cake, cut-side up, on a platter. Place strawberries in a single layer on ...
... to a piping bag (or Zip Lock bag with the corner cut off). Run the piping bag around the top rim of the cake, varying the pressure to create drips of chocolate ganache down the sides. Fill in the centre of the top of the ...
... of the vanilla icing. Chill for 30 minutes, then spread the remaining icing onto the top and sides of the cake leaving a smooth surface. Chill for a further 30 minutes. On a surface lightly dusted with icing sugar, roll ...
... until pale and creamy. Gradually add icing sugar and vanilla, beating constantly until combined. Remove paper from cakes and place 1 layer on serving plate. Spread top with 1/2 cup buttercream. Press raspberries into ...
... range eggs, 1.6 cup caster sugar, 125 g frozen blackberries. Method: Preheat oven to 160°C. Grease 3 x 20cm cake pans and line bases and sides with baking paper. Beat beat butter and sugar together in a large bowl of a ...
... for 5 minutes then turn out onto a wire rack. Clean pans and regrease and line as before. Repeat with remaining cake batter. You will have 8 thin layers. For the mousse, mix gelatine in a small bowl with 3 tbs cold water ...
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