Afternoon tea

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