Afternoon Tea

It is believed that Queen Catherine of Braganza brought the tradition of afternoon tea with her from Portugal to England in the middle of the 1600s. And, subsequently, “Afternoon Tea” spread slowly but surely throughout the British Empire.
The English-inspired Afternoon Tea is typically accompanied by scones. But other cakes are also delicious.

Creamy lemon pie, Coconut cakes with raspberry and rose jam, Mum's Mazarin Cake, Scones, Strawberry jam with grapefruit, Strawberry cake, Biscuit with raspberry cream, Orange Earl Grey marmalade, Strawberry muffins with strawberry icing and Lemon curd.


Creamy lemon pie

Creamy lemon pie

Sweet, sour and simple.
Ingredients

150 g organic plain flour
1 tbsp Dansukker Organic Light Syrup
1 tbsp Dansukker Organic Sugar
1 tbsp Dansukker Vanilla Sugar
100 g cold butter, sliced into small pieces
1 egg yolk

Filling
2 eggs
5 egg yolks
225 g Dansukker Organic Sugar
1 tbsp Dansukker Vanilla Sugar
75 ml whipping cream
Juice of 3 lemons, preferably organic
Zest of 1 lemon, washed thoroughly
Dansukker Organic Icing Sugar for dusting once the pie is done


Preheat the oven to 175 °C.

Mix the flour and remaining ingredients for the pie crust in a food processor or blender until it forms a smooth dough.

Press the dough into a pie dish with removable base, 24 -27 cm in diameter, and prebake in the oven for about 20 minutes.

Whisk together the eggs, egg yolks and sugar, adding the cream and finally the lemon juice and zest.

Pour the filling into the pie crust and bake for about 30-35 minutes.

Leave to cool completely, preferably in the fridge, to allow the filling to set.

Dust with icing sugar before serving.

The recipe was made by

Dansukker

Coconut cakes with raspberry and rose jam

Coconut cakes with raspberry and rose jam

makes about 16
Ingredients

100 g butter, at room temperature
90 g Dansukker Light Muscovado Sugar
1 tsp Dansukker Vanilla Sugar
1 egg
90 g plain flour
1/4 tsp salt
125 g desiccated coconut

Raspberry and rose water jam
100 ml raspberry jam
1/2 tbsp rose water


Set the oven temperature to 150 °C.
Whisk together the butter, sugar and vanilla sugar. Add the egg and beat until smooth.
Mix together the flour, salt and coconut flakes in a separate bowl. Add the dry ingredients to the butter mixture and beat together.
Roll into about 1 cm small balls, and place on a baking tray lined with baking paper. Bake for about 5 minutes.
Meanwhile, stir together the raspberry jam and rose water.
Remove the cakes and make a small dip in them using the back of a spoon or finger, add a dollop of raspberry jam.
Increase the heat to 175 °C and bake the cakes for a further 8-10 minutes.
Remove the cakes, cool and enjoy!

The recipe was made by

Dansukker

Mum's Mazarin Cake

Mum's Mazarin Cake

A 30 x 23 cm rectangular tin or a 26 cm round tin
Ingredients

200 g butter, melted
2 eggs
190 g Dansukker Superfine Sugar
60 g Dansukker Icing Sugar
50 ml Dansukker White Syrup
240 g plain flour
2 tsp baking powder
1/2 tsp almond extract
150 ml milk
50 g almond paste, grated


Preheat the oven to 175 °C.

Line the tin with baking parchment.

Melt the butter. Meanwhile, mix together the eggs and sugar in a bowl, using a ladle, not an electric whisk. Next, add the syrup.

Mix together the flour and baking powder in a bowl and leave aside.

Add the milk and the almond extract to the melted butter.

Mix the almond paste and the milk mixture into the egg mixture, followed by the butter mixture. Don't worry if you notice any lumps. They will disappear during baking.

Pour the mixture into the tin and bake at the bottom of the oven for about 15-20 minutes.

Allow to cool and dust with some icing sugar.


Tip
Top with icing or melted chocolate.

The recipe was made by

Dansukker

Scones

Scones

Ingredients

400 ml plain flour
1/2 tsp salt
2 1/2 tsp baking powder
50 g butter or margarine
200 ml milk
1 tbsp Dansukker Bread Baking Syrup


Preheat the oven to 250 °C. Combine the flour, salt and baking powder in a bowl. Rub the butter/margarine into the flour mixture. Add the milk and syrup and work together to make a dough.

Divide the dough into two balls and flatten them into fairly thick rounds. Place the rounds on a baking sheet lined with baking parchment. Cut each round into four segments. Prick with a fork.

Bake the scones at the centre of the oven for about 12 minutes. You can also click the dough into muffin cups.

The recipe was made by

Dansukker

Strawberry jam with grapefruit

Strawberry jam with grapefruit

25 minutes
Ingredients

1 large grapefruit
200g fresh strawberries
500 g Dansukker Jam Sugar


Wash the grapefruit thoroughly.

Cut into thin segments, and cut these into thin slices.

Prepare the strawberries and chop them into small pieces.

Combine the grapefruit and strawberries with the jam sugar in a saucepan and boil for 10-15 minutes. Carefully skim off any foam.

Pour into warm, sterilised jars. Seal. Store in a cool, dark place.

The recipe was made by

Dansukker

Strawberry cake

Strawberry cake

12 pieces
Ingredients

200 g carrots
200 g almonds
1 lemon
4 eggs
Pinch salt
150 ml Dansukker Granulated Sugar
175 ml plain flour

Filling
200 g cream cheese
50 ml Dansukker Fructose
2 tsp Dansukker Vanilla Sugar
2 tsp freshly squeezed lemon juice

To decorate
Strawberries

Butter or margarine for greasing the tin


Peel and grate the carrots. Grind the almonds to a powder. Wash the lemon well and finely grate the zest. Separate the egg yolks from the whites. Beat the egg whites with the salt until they form stiff peaks. Beat the yolks with the sugar until light and fluffy. Mix the ground almonds with the flour and fold into the cake mixture. Stir in the grated carrots and fold in the beaten egg white. Pour the cake mixture into a greased springform cake tin about 24 cm in diameter. Bake in the centre of the oven for about 35 minutes at 175 °C. Cool on a wire rack.

Mix together the ingredients for the filling. Spread the mixture over the cooled cake. Rinse the strawberries and dry them on kitchen paper. Arrange the strawberries on top of the filling.

The recipe was made by

Dansukker

Biscuit with raspberry cream

Biscuit with raspberry cream

makes approx. 30 1,5 hour
Ingredients

Base
200 g almond paste
2 egg whites
75 g Dansukker Brown Sugar

Buttercream
3-4 tbsp raspberry juice (200 g fresh or frozen raspberries)
1 egg yolk
180 g Dansukker Icing Sugar
1 1/2 tbsp Dansukker Vanilla Sugar
200 g butter at room temperature

Garnish
250 g white chocolate
freeze-dried raspberries


Preheat the oven to 180 °C. Grate the almond paste using an almond grater, and whisk together with the egg whites and sugar until smooth.
Dollop/pipe the mixture into mounds about the size of five-krona coins on parchment-lined baking sheets. Bake at the bottom of the oven for 10-12 minutes, depending on the type of base you want. The shorter the time, the chewier the base.
Heat the raspberries in a pan while stirring, and then drain through a sieve to remove the seeds giving only raspberry juice. Leave to cool.
Whisk together the egg yolks, icing sugar and vanilla sugar. Add the butter at room temperature a little at a time and whisk for about 10 minutes. Pour in the raspberry juice and whisk to a smooth and fluffy mixture. Leave to stand in the refrigerator for 20 minutes.
 Spread the butter cream on the bases using a knife or spoon and form into small peaks. Place the biscuits in the freezer for 20 minutes.
Melt the chocolate over a water bath and dip the biscuits into the chocolate. Sprinkle freeze-dried raspberries on top and leave to set.
Store in the refrigerator.

The recipe was made by

Dansukker

Orange Earl Grey marmalade

Orange Earl Grey marmalade

25 minutes
Ingredients

Tea, Earl Grey, 4 tea bags or 2 tbsp loose weight
1/2 dl water
400 g untreated orange pulp
400 g Dansukker Jam Sugar


Soak the Earl Grey tea in 1/2 dl water, and then sieve out the leaves or remove the tea bags.
Wash and peel the oranges, cut out the pulp and place in a pan along with the jam sugar and tea.
Add a little orange zest if so desired.
Boil for 5-7 minutes, stirring occasionally.
Take the pan off the heat. Skim off any foam thoroughly.
Pour the marmalade into warm, sterilised jars. Seal. Store in a cool place.

The recipe was made by

Dansukker

Strawberry muffins with strawberry icing

Strawberry muffins with strawberry icing

Makes 16 large or 24 small muffins 1 hour
Ingredients

Muffins
200 g butter, melted
4 eggs, preferably organic
270 g Dansukker Organic Sugar
2 tbsp Dansukker Vanilla Sugar
200 ml milk
Zest of 1 lemon, preferably organic
360 g plain flour
2 tsp baking powder
1 pinch of salt
100 g fresh strawberries, chopped

Icing
200 g butter, softened at room temperature
300 g Dansukker Organic Icing Sugar, sieved
2 tbsp strawberry powder (available from stores that stock a wide range of goods)
300 g cream cheese
Juice of 1/2 lemon
3 tbsp strawberry jam


Muffins
Pre-heat the oven to 200 °C.
Melt the butter.
Beat the eggs and sugar until fluffy.
Fold in the melted butter, milk and chopped lemon zest.
Mix the flour, baking powder and salt and sieve into the mixture.
Wash the strawberries, chop them into small pieces and fold them into the mixture.
Line a muffin tray with paper cups and divide the mixture evenly between them.
Bake the muffins in the centre of the oven for about 10 minutes or until they are golden brown. (Test using a skewer; when you pull it out it should be completely dry.)
Pipe icing on top before serving.

Icing
Beat the butter, sieved icing sugar and strawberry powder until fluffy.
Whisk in the cheese and lemon juice.
Fold in the strawberry jam.
Pipe or spread the icing onto the muffins.

The recipe was made by

Dansukker

Lemon curd

Lemon curd

40 minutes
Fresh and tangy. Delicious as a cake filling or spread on scones or toast.
Ingredients

200 ml freshly squeezed lemon juice
3 eggs
500 g Dansukker Jam Sugar
200 g butter


Juice the lemons. Combine the eggs, jam sugar and lemon juice in a heavy-based saucepan. Place the saucepan on the heat and whisk constantly until the mixture starts to thicken.

Add the butter in small pieces, whisking constantly. Take the saucepan off the heat. Strain the lemon curd and pour it into warm, sterilised jars. Store in the refrigerator.

The recipe was made by

Dansukker