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
Recipe by Abigail Spooner
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
Ready to ‘bee’ enchanted? Cocoa and almond chequerboard squares are sandwiched with honey, instead of jam, and finished with a swarm of little marzipan bees in this cheery twist on the teatime favourite
Recipe by Nadine Brown
