The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/24952/international-high-tea

LifestyleFOOD.com.au

Impress at your next high tea with these spectacular dishes.

Ingredients

  • Sponge Cake

  • 185g softened butter

  • 2 cups self raising flour

  • 1 cup sugar

  • ½ cup milk

  • 3 eggs

  • ½ cup orange juice

  • Zest of 2 oranges

  • 1 tsp baking powder

  • ¼ tsp salt

  • Jam

  • 20 passionfruit s

  • 50g caster sugar

  • Thickened cream

  • Chocolate Icing for Lamingtons

  • 250g icing sugar

  • ¼ cup cocoa

  • 10g melted butter

  • 1/3 cup milk

  • Toasted coconut

  • Meringues

  • 4 egg whites

  • 1 cup caster sugar

  • 1 tsp white vinegar

  • 1 tbs cornflour

  • Baklava - Pastry

  • 400g plain flour

  • 1 tsp salt

  • 2 tbs extra virgin olive oil

  • 200mls warm water

  • 200g melted butter

  • Filling

  • ¼ cup caster sugar

  • 100g almonds, toasted chopped

  • 100g toasted walnuts

  • ½ tsp cinnamon

  • Syrup

  • 200ml water

  • 200g caster sugar

  • Pinch cinnamon

  • 1 tbs lemon juice

  • 4-5 tbs honey

  • Toffee Decorations

  • 250g caster sugar

  • 100g water

  • 35g glucose

  • Almond Biscuits

  • 185g softened butter

  • ¼ cup pure icing sugar

  • 1 egg yolk

  • 1 ¾ cup self raising flour

  • Icing sugar for dusting

  • Pure vanilla essence

  • 75g almond meal

  • 100g flaked almonds

  • Lemon Basil Tart - Pastry

  • 1 cup plain flour

  • 1 cup self raising flour

  • 1/3 cup custard powder

  • 1/3 cup cornflour

  • 2 tablespoons icing sugar

  • 1/3 cup almond meal

  • 150g butter

  • 1/3 cup cold water

  • Lemon Filling

  • 1 vanilla bean

  • 10g fresh basil

  • 100ml fresh lemon juice

  • 6 eggs

  • 250g caster sugar

  • 200ml thickened cream

  • Italian Meringue

  • 4 egg whites

  • 200g caster sugar

  • Pinch salt

  • Basil leaves

Method

  • Sponge:

  • 1.

    Line tins with baking paper.

  • 2.

    Add all ingredients into an electric mixer and beat for about 3 minutes or until mixture has lightened.

  • 3.

    Place in prepared pans and bake at 180C for 10 minutes or until golden brown and batter cooked through when tested.

  • 4.

    When cooled fill with passionfruit jam and whipped cream.

  • 5.

    Dip cakes into chocolate icing then roll into toasted coconut.

  • 6.

    Pipe a ring of cream around the top of the cake and decorate with tiny meringues.

  • Passionfruit Jam:

  • 1.

    Simmer passionfruit pulp and sugar in a saucepan until thick enough to coat the back of a spoon, approximately 10-15 minutes.

  • 2.

    Allow to cool and strain the seeds out.

  • Chocolate Topping for Lamingtons:

  • 1.

    Mix cocoa, butter, milk, and icing sugar in a bowl, stir over a pan of simmering water until mixture is thick enough to coat cake.

  • Meringues:

  • 1.

    Heat oven to 180C.

  • 2.

    Beat egg white until stiff peaks then add caster sugar and beat until very thick and glossy.

  • 3.

    Add corn flour and vinegar and mix until combined.

  • 4.

    Place meringue into a piping bag and pipe tiny peaks onto tray lined with baking paper.

  • 5.

    Reduce oven to 120C as you are ready to bake the meringues and bake for 1 hour.

  • Lemon and Basil Tart Base:

  • 1.

    Mix all dry ingredients and butter in mixer with paddle attachment until fine bread crumbs.

  • 2.

    Add water and mix just until mixture has formed a ball.

  • 3.

    Roll out and bake blind on 190C for 25 minutes or until golden.

  • Lemon & Basil Filling:

  • 1.

    Combine eggs and sugar until amalgamated. Then add lemon juice. Wilt basil in boiling water for a moment and cool in fridge immediately. Puree chilled basil in food processor and add to cream, vanilla and egg mixture. Let the flavours infuse for 30 minutes.

  • 2.

    Strain the lemon and basil mixture into a pouring jug.  Pour mixture into pastry case and bake at 160C until set, 15-20 minutes or until there is slight wobble in centre. Top with Italian meringue and torch until lightly browned.

  • 3.

    Garnish with a small basil leaf.

  • Pastry for Baklava:

  • 1.

    Add ingredients into a stand mixer and mix into a smooth dough -approximately 8 minutes. Rest 30 minutes.

  • 2.

    Place on a floured tablecloth and stretch pastry gently by pulling the outer edge until pastry is wafer thin. Sprinkle with melted butter.

  • 3.

    Mix nuts, sugar and cinnamon together.

  • 4.

    Scatter nut mixture on top of pastry and using tablecloth roll pastry into a coil.

  • 5.

    Brush with melted butter.

  • 6.

    Bake in a hot oven 220C until golden brown.

  • 7.

    Add cooled syrup over hot baklava.

  • Almond Biscuits:

  • 1.

    Cream butter and icing sugar then add yolks and vanilla.

  • 2.

    Add almond meal and flour and mix into a soft dough.

  • 3.

    Stir through flaked almonds.

  • 4.

    Roll mixture out onto a floured surface to approx 2.5cm thick.

  • 5.

    Cut into desired shaped with cookie cutters.

  • 6.

    Bake at 190C for 25 minutes or until golden.

  • 7.

    Dust generously whilst still warm with icing sugar.

Nutritional information

Nutritional analysis per serving (56 servings)

  • Energy 397kj
  • Fat Total 17g
  • Saturated Fat 8g
  • Protein 5g
  • Carbohydrate 56g
  • Sugar 39g
  • Sodium 119mg

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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Notes

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

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