Ground almonds and spelt flour add fibre to these muffins while a sweetener cuts the sugar but still adds sweetness. Made with cinnamon and fresh raspberries, they’re perfect for a grab-and-go treat
Recipe by Spencer Lengsfield
Make this citrus-sharp, no-bake tart a day ahead, then top with billowing cream and extra bourbon biscuits to round off a summer dinner party
Recipe by Abigail Spooner
Bashed shortbread fingers create an extra-buttery crumble topping, while sweet strawberries add a contrasting jammy layer in this teatime-ready bake
This rich, coffee-and-chocolate-swirled loaf, topped with a silky ganache, will keep in the fridge for up to five days
This delicately floral cake is just made to be enjoyed alongside a cup of Earl Grey tea. For a stronger flavour, use three tea bags. Leftovers can be wrapped up tightly and will keep well at room temperature for up to 3 days
These dainty almond cakes are topped with a homemade passion fruit curd, but swap for shop-bought lemon curd if you prefer. They’re lovely with a cup of oolong tea – its natural sweetness is lifted by the zing of passion fruit
Custard powder gives these buttery Australian biscuits a short, melt-in-the-mouth texture. We’ve flavoured them with lemon and poppy seeds to complement the citrusy, slightly floral notes of Earl Grey tea
Sweet potato and olive oil create a beautifully moist, squidgy sponge here, warmly spiced with the flavours of chai. Bake and mash the sweet potatoes up to 24 hours ahead, then the cake batter comes together quickly in one mixing bowl
This nutty chocolate cake pairs rich cocoa and roasted hazelnuts with a malted milk buttercream inspired by the bold, malty character of Assam tea. The drizzle of melted dark chocolate is optional but makes for an eye-catching finish
