The Great Australian Bake Off

Afternoon tea has never been so delicious! Try these to-die-for treats at home. 


  • For the Tarts - Pastry

  • 250g plain flour, extra for dusting.

  • 50g pure icing sugar 

  • 125g cold unsalted butter, extra for greasing pie dish 30g extra for greasing

  • 1 egg

  • Pinch of table salt 

  • 1/4 cup of milk for glazing

  • For the Raspberry Curd

  • 1 cup caster sugar

  • 1 tbs finely grated grapefruit zest plus 1/4 cup fresh grapefruit juice

  • 8 large egg yolks

  • 1/4 teaspoon sea salt flakes

  • 140g unsalted butter, cut into 1/2-inch pieces

  • 1 cup fresh raspberries

  • For the Italian Meringue

  • 200g caster sugar

  • 4 egg whites

  • Pinch of cream of tartar

  • *shredded coconut (toasted) for decoration

  • For the Mille-feuille - Puff Pastry

  • 250g plain bread flour

  • 1 tsp sea salt

  • 250g butter at room temp, but still cool

  • 150ml cold water

  • For the Earl Grey and Vanilla Pastry Cream

  • 2 cups milk

  • 1 vanilla bean

  • 4 egg yolks

  • 125g caster sugar

  • 75g plain flour

  • 15g unsalted butter, chopped

  • 2 vanilla beans

  • 2 earl grey tea bags

  • 2 punnets blue berries

  • Icing sugar for dusting

  • Dried lavender sprigs

  • For the Layer Cakes - Banana Joconde sponge

  • 3 free-range egg whites

  • 15g caster sugar

  • 100g ground almonds

  • 100g icing sugar mixture

  • 3 eggs

  • 30g plain flour, sifted

  • 30g unsalted butter, melted

  • 1 ripe banana, mashed

  • Coffee Syrup

  • 3 tsp instant coffee

  • 100ml hot water

  • 50g caster sugar

  • Coffee Buttercream

  • 350g icing sugar mixture

  • 175g unsalted butter

  • ½ teaspoons instant espresso powder (dissolved in 1 tablespoon boiling water)

  • Chocolate Ganache

  • 500g dark chocolate 70%

  • 500ml thickened cream

  • Caramelised Banana for the Top

  • 2 bananas

  • 1 tablespoon caster sugar

  • Gold leaf to decorate


  • For the Tarts - Pastry:

  • 1.

    Pulse the butter and flour in the food processor until breadcrumb like consistency

  • 2.

    Add the egg, salt and icing sugar and pulse until ball forms, cover in cling film and rest in the fridge

  • 3.

    Once chilled roll out and put into pastry cases, bake with rice for 10 minutes at 180C and then remove the rice and continue to cook until golden. Allow to cool.

  • For the Raspberry Curd:

  • 1.

    In a saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.

  • 2.

    Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).

  • 3.

    Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool. (To store, refrigerate in an airtight container)

  • 4.

    In a blender, puree 1 cup raspberries. Strain through a fine-mesh sieve into a bowl, discarding solids. Fold raspberry puree into cooled curd.

  • 5.

    Place curd into a piping bag and pipe into tart shells.

  • For the Italian Meringue:

  • 1.

    Combine sugar and 200ml of water in a saucepan and bring to the boil, brushing down the sides of the pot with a pastry brush until syrup reaches 115C.

  • 2.

    In a stand mixer whisk egg whites and cream of tartar until soft peaks form.

  • 3.

    Allow syrup to go to 120C and then pour while mixer is running in a steady stream into egg whites.

  • 4.

    Beat until cooked and transfer to piping bag

  • To Assemble:

  • 1.

    Pipe curd into tart shells

  • 2.

    Pipe Italian meringue in little rounds along the sides of the tart

  • 3.

    Torch meringue with a blow torch

  • 4.

    Sprinkle with a little toasted shredded coconut

  • For the Mille-feuille - the Pastry:

  • 1.

    Place flour, cocoa powder, butter and salt in a mixing bowl and rub together to form a course bread crumb. Important to still have big chunks of butter

  • 2.

    Pour in around 2/3 of the iced water and work with a flat bladed knife until dough comes together

  • 3.

    Cover in cling film and rest in the fridge for 20 minutes

  • 4.

    Turn on to floured surface and knead into a rectangle (12x36)

  • 5.

    Keeping the edges straight fold the bottom half to the centre and the top half over to cover. Rotate the dough 90 degrees and repeat process again.

  • 6.

    Chill again and repeat rolling and folding twice more. Dough is ready

  • 7.

    Roll out puff into 2 rectangles and line cookie sheets with baking paper, bake the pastry in between two cookie sheets to ensure it stays nice and flat. Bake at 180C for around 15 minutes or until golden

  • 8.

    Once cooled, using a sharp bread knife slice into rectangles. 3 are needed for each mille-feuille

  • For the Crème-pat:

  • 1.

    Place milk, tea and vanilla into a saucepan over high heat and bring to just below boiling point.

  • 2.

    Place egg yolks and sugar in a large bowl and whisk until very well combined, then whisk in flour.

  • 3.

    Whisking continuously, pour in hot milk until mixture is combined.

  • 4.

    Transfer back to saucepan and whisk until cream has cooked and can coat the back of a wooden spoon

  • 5.

    Whisk in butter

  • 6.

    Put into a piping bag, both with standard 1cm round nozzle. Refrigerate until use

  • To Assemble:

  • 1.

    Take one rectangle of pastry and pipe on the crème pat.

  • 2.

    Top with second piece of pastry and top with blueberries

  • 3.

    Top with final piece of pastry, dusted in icing sugar and sprinkle with a tiny bit of lavender

  • For the Layered Cake - the Sponge:

  • 1.

    Heat the oven to 220C. Grease and line a 33x23cm/13x9in Swiss roll tin with baking parchment. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed from the bowl. Add the caster sugar, one teaspoon at a time, whisking between each addition to make a glossy meringue. Cover with cling film and set aside.

  • 2.

    Tip the ground almonds and icing sugar into the bowl of a free-standing food mixer and add the whole eggs. Whisk together for 3-5 minutes, or until doubled in volume. Fold in the flour, and then gently fold in the meringue in three separate batches. Pour the melted butter down the side of the bowl and fold in, until incorporated. Tip the mixture into the prepared tin and level the surface with a palette knife. Bake for 5-7 minutes until pale, golden-brown and springy to touch.

  • 3.

    Place a sheet of baking parchment over a cooling rack and turn the cake out onto it. Peel off the baking parchment from the base of the cake and leave to cool completely.

  • For the Coffee Buttercream:

  • 1.

    Pulse the icing sugar in the food processor until it is lump-free and then add the butter and process to make a smooth icing.

  • 2.

    Dissolve the instant espresso powder in 1 tablespoon boiling water and add it while still hot to the processor, pulsing to blend into the buttercream.

  • To Assemble:

  • 1.

    To assemble, slice the cooled sponge horizontally so you have two 33x23cm/13x9in sponges. Cut each of the sponges in half vertically, so that there are four sponges.

  • 2.

    Place one of the sponges on a cake board and brush with one-quarter of the coffee syrup. Spread over one-third of the buttercream. Top with another sponge and brush with one-quarter of the syrup.

  • 3.

    Top with a third sponge and brush with another one-quarter of the syrup. Spread over another third of the buttercream and top with the final sponge. Brush with the remaining syrup and spread with chocolate ganache. Slice into rectangles

  • 4.

    Top with caramelised banana and gold leaf

Nutritional information

Nutritional analysis per serving (50 servings)

  • Energy 368kj
  • Fat Total 21g
  • Saturated Fat 12g
  • Protein 4g
  • Carbohydrate 42g
  • Sugar 30g
  • Sodium 77mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department.

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