Next up, something sweet to go with the savory. This recipe comes from a book called Tea Culture by Beverly Dubrin which Alberto bought me for my birthday. It’s mostly a book about the history and culture of tea and tea drinking but there are some cake and sandwich recipes in the back for having your own tea parties.
This recipe’s a nice one but, annoyingly, the weights and measures are all American so the recipe talks about cups rather than oz or g. I found an online converter that helped but bear in mind that some of the measurements are a bit approximate. You can adjust it to suit your needs.
For the crust:
35g icing sugar
114g butter, melted
For the filling:
185g castor sugar
½ teaspoon of baking powder (I made it a generous ½)
2 eggs, lightly beaten
1-2 tablespoons of lime juice (according to taste)
Grated zest of a lime
Mini chocolate chips
Icing sugar for dusting.
Pre-heat the oven to 180
Mix the flour, icing sugar and melted butter. Line an 8″ square cake tin with greaseproof paper. Press the flour, butter and sugar mix into the bottom of the dish, covering the whole of the base evenly.
Bake in the oven for 20 minutes.
Whilst the crust is baking mix together all of the filling ingredients except for the chocolate chips.
Pour the mixed ingredients over the hot crust. Sprinkle the chocolate chips over the top.
Bake for 30 minutes until the filling is firm to the touch. Remove from the oven and cool. Chill in the refrigerator. Cut into 1½ inch squares. Dust lightly with icing sugar.
Very tasty. The sweetness of the sugar and chocolate combined with the tartness of the lime work well together, as do the softness of the sponge and the crispiness of the crust.
I only remembered to take a photo when they were half gone but it gives you an idea at least.