Basbousa is a cake all the way from Egypt. It has a slightly granular mouthfeel as compared to normal cakes since it is made from fine semolina flour. Once cooled, a simple syrup is poured over it. The cake imbibes the simple syrup to become a moist, soft and spongy cake. So what gave me the opportunity to do this? Gulab jamun! I had a lot of the gulab jamun syrup lying around in the kitchen and I wanted to repurpose it in some way. If you're an Indian, you can probably relate. Initially this was going to be a solo cake but it ended up expanding to a plated dessert. To enunciate on the richness of the cake from the syrup, I went with dark chocolate ganache; specifically dark chocolate since its 70 percent or more cocoa prevents you from gagging from all the sweetness by lingering with some bitter back notes (and I’ll also take some of its heart benefits, please). For some relief to the palette, I decided to plate some sliced pineapple for some toned sweetness and acidity and garnished with some slivered almonds for some crunch.

Egyptian semolina cake

Basbousa cake:

• 1/2 cup semolina flour
• 1/2 cup sugar
• 1/2 tsp. baking powder
• 1/2 cup yoghurt, whisked
• 1/4 cup whole milk
• 1/4 cup butter, melted
• 1 egg

Simple syrup:

• 1/4 cup sugar
• 1/4 cup water
• A few strands of saffron

Combine the sugar, water and saffron in a pot. Bring to a gentle boil for about 5 minutes. Allow to cook completely. Soak the syrup into the cooled cake using a pastry brush.

Chocolate ganache:

• 1/4 cup heavy cream
• 65g dark chocolate

In a saucepan, bring the cream to a slight simmer on a medium heat. Add and melt the chocolate, reducing the heat to a low. Remove from heat once combined.

Plating:

• Slivered almonds
• Pineapple slices

Place cubes of the basbousa cake on a plate. Pipe the chocolate ganache and garnish with pineapple slices and slivered almonds.

Chocolate cake has a special place in my heart and I always feel guilty after looking at it. Maybe because I still remember eating only one slice of my birthday cake from 2 years ago (which I baked and iced myself) and having to throw most of it away as I fell sick. I’ve baked and not baked (I’m looking at you no-bakes) numerous chocolate cakes and today’s instance is no different except for the fact that it turned out a little bit different than what I though it would: a torte instead of a cake.

Now you may be wondering (or not if you’re not interested) what a torte is and why I’m comparing it to a cake. A torte is basically a richer, denser version of a cake that has no or little flour. Instead of flour, tortes rely on ground nuts to provide structure to them. In my instance I only realised this after looking back at the recipe: it had more nuts than it did flour and no leavening agents, but lots of eggs.

Initially I thought that the first step (creaming eggs and sugar) would give a result similar to chiffon cake (Notice that I’m using the word similar and not same; that’s because chiffon cakes have only whites, this cake uses the whole egg). I noticed I wasn’t using (only) whites to make meringue and the recipe did not call for any baking soda/ powder. This left me wondering how the cake was going to rise in the oven. My suspicions were correct and it barely rose, turning out to be a torte rather than a 2 layered cake!

If you’ve read up to here (I know no one reads my blog posts) I’m really sorry for this cake analysis. But let’s come to the other components! We have a rich chocolate ganache and some feathered white chocolate for some theatrical awe. The result? A dense, pistachio loaded cake with decadent ganache. It’s not too sweet, not too heavy; just the right ticket, as Harry’s Aunt Marge once said.

There's never enough chocolate.

Chocolate & pistachio torte:

• 4 eggs
• 1/2 cup granulated sugar
• 1 cup all-purpose flour
• 1 tbsp. Dutch processed cocoa powder
• 2 tbsp. butter, melted
• 2.75 oz dark chocolate, melted
• 1 cup chopped toasted pistachios

Grease a 7 inch baking pan and line it with parchment paper. Preheat your oven to 325F/ about 132C. In a large mixing bowl, cream together the eggs and sugar for about 10 minutes with an electric mixer until the mixture is pale yellow and foamy. Sift and fold the flour and cocoa powder into this mixture. Gently add and fold in the melted chocolate and butter until just combined. Fold in the chopped pistachios. Pour the batter into the prepared pan and bake for about 30-35 minutes or until a toothpick inserted comes out clean. Cool completely.

Chocolate ganache:

• 1/2 cup fresh cream
• 100g dark chocolate

In a pan, heat the cream on a low flame until it just starts to bubble. Add the chocolate and allow it to melt in the cream, stirring occasionally to break any lumps. Once the chocolate has combined and you no longer see white streaks of cream, remove from heat and cool slightly.

Feathering and assembly:

• 60g white/ milk chocolate
• 1 tbsp. butter
• Prepared ganache

Melt the white chocolate over a double boiler. While the chocolate is melting, spread the ganache over the cooled cake using an offset spatula. There may be some extra ganache, so enjoy! Once the chocolate has melted, add the butter and stir. Cool for about 5 minutes before transferring to a piping bag with a round tip 4 (I use Wilton), or any other small round tip. Pipe circles onto the ganache. Feather with a toothpick. Allow to set in the refrigerator for about 5 minutes then it’s all yours!

Remember I told you how the Queen got herself coronation chicken sandwiches? Well, what else did she get? Victoria sponge cake! Its simple and elegant and an iconic cake to grace an afternoon tea table. Why else would she get a cake named after her? Little did she know she was literally building a tea time tradition!

So what is a Victoria sponge cake? In layman's terms, it is a cake sandwich. Two layers of light and fluffy sponge cake sandwiching strawberry jam (and in modern versions, also buttercream), dusted with confectioners' sugar on top! The last strawberry season went by in a flash and I missed the chance to make so many strawberry themed desserts! This year, I was determined to dedicate at least one box to Victoria sponge cake, and here we are!

I personally feel like this has been a project worthy of being recorded in a scrapbook, mainly because I stayed true to the time: I made this on a holiday afternoon, accompanied by some afternoon glow, reinforcing the experience! And I have to say this, I’m stunned by my own photography here!

Victoria Sponge Cake

Sponge cake:

• 1 3/4 cups all purpose flour
• 2 tsp. baking powder
• 1 cup butter, at room temperature
• 1 cup granulated sugar
• 1 tsp. vanilla extract
• 4 eggs
• 3 tbsp. milk

Preheat your oven to 180 degrees C. Grease and line two 8 inch cake pans with butter and parchment paper. In a large bowl, cream the butter until smooth. Gradually add the sugar and vanilla and beat at a high speed until the mixture is light and aerated. Add the eggs, one at a time until, beating well. Add a spoon of flour after each addition to avoid curdling. Add the remaining flour and mix until just combined. Divide the batter evenly in the prepared cake pans and bake for about 25 minutes until golden and a cake tester comes out clean. Allow to cool.

Strawberry jam:

• 8-10 large strawberries
• 1/4 to 1/2 cup granulated sugar
• Lemon juice (optional)

Rinse and clean the strawberries. Remove the leaves and chop each strawberry into rough quarters. Add the chopped strawberries and about 1/4 cup of sugar in a heavy bottomed pan. Cook the strawberries on a very low heat, stirring occasionally for about 25 minutes, until most of the strawberries have broken down and turned soft. Add more sugar or lemon juice, depending on how sweet your strawberries are. Turn of the heat and mash the remaining strawberry pieces with a masher. Cool the jam completely.

Buttercream:

• 90g unsalted butter, softened
• 170g granulated sugar
• 3-4 tbsp. milk

In a large bowl, beat the butter until light and fluffy. Add the sugar in parts, beating well after each addition. Add the milk if the mixture is too dry. Once combined, beat the buttercream until it is aerated.

Bring it all together:

• Fresh strawberries
• Caster sugar, for dusting

Remove both sponges from the cake pans and peel of the parchment paper. On a large plate, place one sponge and evenly spread all the buttercream using an off-set spatula. Spread the strawberry jam on top of the buttercream, followed by the second sponge cake to sandwich the jam and cream. Evenly dust a thin layer of caster sugar. Clean and chop the strawberries into halves, and arrange in a circle on top of the cake. Now all that’s left to do is cut yourself a slice!

 I wanted to bake cupcakes that would be a fun tropical experience and so these are a result of that! I decided to take inspiration from piña colada, a coconut-pineapple cocktail, arguably the most tropical thing I could think of (because that's the only drink I know). The cupcakes are soft coconut cupcakes with shredded pineapple and toasted coconut folded through them for that toothsome mouthfeel. I topped them off with pineapple chips and tanghulu dragon fruit. If you're not familiar with tanghulu, its basically dunking things into sugar syrup at a specific temperature so that you get a nice crunchy coating on the outside. I decided to do that with dragon fruit because its pretty bland anyways.

Makes 12 cupcakes:

• 1/2 cup + 2 tbsp. desiccated coconut
• 1/2 cup unsalted butter, soft
• 3/4 cup granulated sugar
• 1 egg
• 1 tsp. coconut essence
• 1 1/2 cups all purpose flour
• 1 1/2 tsp. baking powder
• 3/4 cup coconut milk
• 1/2 cup pureed pineapple

Toast the coconut till golden brown. Allow to cool. Beat the butter and sugar till creamy and well combined. Add the egg and coconut essence and combine. Add the flour, baking powder and toasted coconut, followed by the coconut milk and pureed pineapple. Combine till a batter forms. Evenly distribute the batter in 12 cupcake liners kept in the muffin pan. Bake in a preheated oven at 180C for 20 minutes.

Pineapple chips:

• 1/2 a pineapple

Remove the outer part of the pineapple. Thinly slice the pineapple into rings and arrange on a baking sheet in a pan. Bake the pineapple for about 25 minutes, along with the cupcakes.

Tanghulu dragon fruit:

• 1 cup sugar
• 1/2 cup water
• 1 dragon fruit

Slice the dragon fruit into little triangles. Combine the sugar and water in a pot and heat until the syrup reaches 150C. Simultaneously prepare an ice bath. Turn off the heat and skewer the dragon fruit. Dip the dragon fruit in the syrup and plunge into the ice bath.

To assemble:

Top the cupcakes with the pineapple chips followed by the tanghulu dragon fruit. Hard, right?

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 This is actually a cake I made for my own birthday last year! This was just a few months before this food blog, so posting this a year later did bring back memories, of well, me not knowing how to bake. This is an ordinary chocolate cake but in fact a milestone of firsts for me- it was the first layered cake I made and the very first time I experimented with piping. I do remember how it tasted, so I brought a few modifications- the cake itself is untouched, but the icing gets revamped. This cake was super easy to make, doesn't require too much mixing, so I felt I could handle it on my own, which is funny because I still had a few issues while baking this cake back then. Probably something that I can feel amused about over a nice slice of cake.

Chocolate cake (2 layers):

• 3 cups all purpose flour
• 1 1/2 cup granulated sugar
• 1/2 cup unsweetened Dutch processed cocoa powder
• 1 tbsp. ground coffee
• 1 tsp. baking soda
• A pinch of salt
• 2 cups water
• 3/4 cup neutral oil
• 2 tbsp. black vinegar
• 1 tsp. vanilla extract

Mix together the dry and wet ingredients separately, then combine to form a smooth batter. Evenly divide into two 9'' pans and bake in a preheated oven at 180C for about 30 minutes. Cool before frosting.

Frosting:

• 2 1/4 cups powdered sugar
• 5 tbsp. butter
• 2 1/2 tbsp. ground coffee
• 1 tsp. vanilla
• 6 tbsp milk

Combine everything except for the milk in a stand mixer. Slowly beat in the milk until stiff peaks form. Reserve some frosting and transfer into a piping bag.

To decorate:

• Frosting
• Gems

Trim the top of one of the cakes until flat. Use the cake as the base. Spread about a third of the frosting on the cake, followed by the 2nd cake and another third of frosting on the top. Spread the remaining frosting evenly around the sides and pipe the reserved frosting on top, followed by some gems.

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I absolutely love using lemons in both savoury and sweet. From their zesty scented air that they gladly accompany in a cake to the tangy relief in a sorbet or ceviche, I’ve used them quite a lot here. When I first pictured this dessert (or more accurately, I pictured an out-of-focus dish as I hadn’t yet decided what it was going to be), it was bathed in afternoon sun. That reminded me obviously of lemons and lemons remind me of a lemon cake that I made not so long ago. What I really like about that cake is that it’s really moist and light, and seeing that my dessert  was to be summery, what better choice! 

While choosing its accompanying components, I decided to go with a lemon-honey-mango theme because all of these ingredients work really well together and they are also monochrome yellow, so a nod to my original imagination of this dish. For some texture, I initially decided to do some sort of crumble but then the idea of a honey granola popped into mind. I’ve made a lot of granola in the past and trust me it can’t have been a better choice to pair with the cake. It’s really nutty and slightly sweet with the honey and the addition of dried cranberries dubs it into a honey “gemstone” granola! With the mango, I got my inspiration from a dish I saw on TV. It basically had a burnt peach component where they charred the outside of the peach on a grill until black but to keep the inside still sweet. Obviously, I didn’t want to take the mango that far, so I held the mangoes over an open flame long enough to impart a smoky flavour and enough to keep them bright still! 

My last component is a honey caramel sauce. Another addition that would certainly brighten this up would be some plain-flavoured ice-cream. You don’t have to make the ice cream; I didn’t because I wanted it to make ice cream quenelles (just a fancy way to serve ice cream!), but it was so humid that when I initially plated it, it ran down the entire plate, so opted not to put it in the final plating. So much for errors! I'm a huge fan of this combination and I hope you like this summery dessert too!

Lemon cake:

• ½ cup + 6 tbsp. sugar
• ½ cup softened butter
• 1 egg
• 1 tsp. vanilla extract
• 1¼ cup flour
• ½ tsp. baking powder
• ½ tsp. baking soda
• A pinch of salt
• ½ cup buttermilk
• Zest from 2 lemons

Preheat your oven to 180˚C. Lightly grease a loaf pan with oil and line with parchment paper at the bottom. In a bowl, cream together the sugar and butter. Then gradually blend in the egg and vanilla. In a separate bowl, combine the flour, salt and baking powder and incorporate into the creamed butter-sugar mixture. Add the baking soda to the buttermilk and incorporate into the batter. Gently fold in the lemon zest. Pour the batter into the prepared pan and bake for about 40-45 minutes.

Honey “gemstone” granola:

• 1 cup oats
• ¼ cup almonds
• 1 tbsp. pistachios
• 1 tbsp. sunflower seeds
• 1 tbsp. pumpkin seeds
• A pinch of salt
• A pinch of cinnamon
• 2 tbsp. honey
• 2 tbsp. neutral oil
• Dried cranberries

Chop the almonds and pistachios. Combine with all other ingredients except cranberries. Spread evenly onto a parchment lined baking tray and bake for about 20 minutes at 180˚C until golden brown. Remove and mix once every 5 minutes. Once cooled combine chopped cranberries.

Honey caramel:

• ¼ cup granulated sugar
• 1 tsp. water
• A pinch of salt
• 1/8 cup milk
• 1 tbsp. butter
• 2 tbsp. honey

Melt the sugar, water and salt over a low heat in a heavy based pan. Once it starts to turn golden, add the butter and milk. Stir together on a medium heat until butter has melted. Make sure there aren’t any lumps. Stir in the honey.

• 1 cup milk
• 1 cup cream
• 2 tsp. vanilla extract
• ½ cup caster sugar
• 6 egg yolks

Combine milk, cream and vanilla in a pan. Bring to a boil and set aside for 10 minutes. Whisk the yolks and sugar in a bowl until thick and pale then whisk in the milk mixture. Pour the mixture into a pan and stir on a low heat until thickened. Cool the mixture. Churn in an ice cream machine until semi solid before placing in the freezer for about an hour. 

Plating:

• Mango wedges (skewer some mango wedges and hold them over an open flame for a few seconds)

 This cake is probably the easiest layered cake that you’ll ever come across, but seeing that this is the first solo-cake post on this blog, why not start small?* You’ll probably argue that this technically isn’t an actual layered cake, just a pancake stack, but this in fact is a type of a cake, a crepe cake. It basically consists of about 10-20 crepes that are stacked on top of each other with a delicious filling sandwiching all the layers together. It’s basically like a mille feuille except that there are crepes rather than puff pastry. This particular cake is a mini version with lemon crepes with a mango whipped cream and I topped it off with some fresh mango and pistachios; really fresh, really simple. I really like how the uneven crepes create a "ruffle" on side. 

Now I originally wanted to make a strawberry mille crepe back in March, but I kept fussing about the filling so before I could even say “strawberry”, what do you know: the strawberry season is gone. So the only fruit in season now that I can use in this cake is mangoes. I still wasn’t sure about my filling but I decided not to fret too much before even the mangoes are gone. Truthfully, I have a lot of dishes with mango in mind but I decided to use them here anyways; I’ve waited too long! 

The huge deal about this was the actual number of crepes I needed to make a reasonable size, not to mention the amount of cream for my filling. 12-15 full size crepes mean at least about 1 ½ cups of cream, but this is a mini version! *Now I may take back my first ever sentence, this isn’t really that easy, with making so many crepes but this is easy in terms of the number of components you have to nail!

Mango Mille Crêpe

Crêpes:

• 1 cup flour
• 1 ¼ cups milk
• 1 egg
• A pinch of salt
• Zest of 1 lemon
• Unsalted butter, melted

Sift the flour and salt into a large bowl. Make a well in the centre and whisk in the milk and egg until completely smooth. Combine the lemon zest. Cover and set aside for 30 minutes. Heat a not stick frying pan and lightly brush with the melted butter. Pour a little batter in the pan and gently spread it around with the back of a spoon so that it's about 5'' in diameter. Pour out the excess batter back into the bowl. Cook for about 15-20 seconds or until the edges start curling, then flip the crepe and lightly brown the other side. Remove from the pan and cover with a towel. Repeat with the remaining batter. This batter makes about 13-15 crepes.

Mango whipped cream:

• 1 cup heavy cream
• 2-3 tbsp. granulated sugar
• 1 tsp. vanilla extract
• ¼ cup mango puree

Whip the heavy cream in a large, COLD bowl to stiff peaks while gradually adding the sugar and vanilla.  Once whipped, gently fold in the mango puree.

Assembly:

• Mango wedges and cubes
• Pistachios
• Flower petals, for garnish

Start by placing a crepe onto a large plate. Top it with a thin layer of the mango cream. Alternate between the crepe and cream layers. For the last crepe, smoothly cover with the remaining cream. Place the mango wedges and cubes along the edge followed by the pistachios. Garnish with flower petals.

Voila!

 Trifles are one of the most exciting things to eat. I can imagine digging a long spoon into a tall glass and your mouth full of cake, custard, jelly, fruits and a lot of other unhealthy things that make a great dessert. Today, I decided to do a trifle with hot milk cake, custard, jelly and loads of fruit; really classic, really fun. What surprises me about the trifle is that hot milk cake. Adding hot milk definitely makes a huge difference, it’s really moist almost like a yoghurt cake and has a really child-like delight to it. I initially wasn’t planning on posting this because I had another dish in mind, but when I had all the ingredients, I said why not? This disappears in a jiffy, but that’s a real pity because this trifle is almost a two day process from making the cake to the custard to setting the jelly. Remember, the longer it’s chilled the better it tastes, so it is better to do this in advance!

Hot Milk Cake Trifle

Hot milk cake:

• 2 eggs
• 1 cup sugar
• 1¼ cups all-purpose flour
• 1 1/8 tsp. baking powder
• 1 tsp. vanilla extract
• ½ cup+ 2 tbsp. milk
• 70 gm butter, softened

In a small pot on low heat, melt the butter in the milk. Beat the eggs on high speed until they are thick and lemon coloured. Gradually add in the sugar, beating on medium speed until incorporated and fluffy. Add the vanilla extract, followed by the flour and baking powder. Beat on a low speed until incorporated. Once the butter has completely melted in the milk, let it cool for about a minute before mixing into the batter. Pour the cake batter in a prepared 9’’ round pan and bake in a preheated oven at 180˚C for about 15-20 minutes or until a skewer inserted in the centre comes out clean. Cool down completely.

Custard:

• 3 egg yolks
• ¼ cup sugar
• ½ cup heavy cream
• ½ cup milk
• 1 tsp corn starch
• Pinch of salt
• 1 tsp vanilla extract

Whisk together eggs, corn starch, sugar and salt in a bowl. Bring up cream and milk on a pan. Combine both mixtures together and stir on medium heat for about 3 minutes. At this point, remove the pan from the heat at 20-30 second intervals until a thick and luscious cream forms. Pass through sieve, combine the vanilla. Cool down slightly until warm.

Jelly:

• 3 cups orange juice
• 6 tsp. gelatine

Pour ½ cup of orange juice into a heatproof bowl and evenly sprinkle the gelatine on top. Set aside until spongy. Put a large pan with 1 ½ inches deep of water on boil. Once the water reaches a boil, remove from heat and lower the orange juice and gelatine bowl into the water (make sure the water reaches halfway up the sides of the bowl) and stir until completely dissolved. Cool slightly then stir in the rest of the juice. Strain and empty into a bowl. Refrigerate for about 4 hours until set. Dice the jelly into small cubes.

Assembly:

• Pomegranate
• Orange, diced
• Apple, diced
• 1 mango, diced
• 1/2 a banana, sliced
• 1 cherry

Start by placing small cubes of the cake at the bottom of a tall glass. Top with a layer of custard followed by a layer of jelly and pomegranate. Repeat two more times. Top the last layer of pomegranate with the orange, mango, apple, banana and cherry. Refrigerate before serving. The longer it chills, the better it tastes!

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 I was brainstorming many ideas for a mini-loaf, and one of the first combinations that came in my mind was lemon and poppy seed. I wanted to do something very light and colourful and it checked all the boxes. There’s something about that which just screams of summer; not just the monochrome yellow. But, I didn’t want it to be just a plain old loaf. My idea was to do lemon in multiple ways to highlight it as the main ingredient and then have something like poppy accompany it. The components are very simple, really. We have a lemon and poppy seed loaf with a lemon curd and candied lemon slices. I really like how we can use every part (the zest and the juice) in most of the components; that emphasises on the use of lemons. The end result is an extremely moist cake (that’s the buttermilk!) with a lemony zing to it. The candied lemon definitely contrasts the cake, being a play on sweet and sour. As I said before, this gives out an aura of summer!

Lemon & Poppy Seed Loaf

Lemon cake:

• ½ cup + 6 tbsp. sugar
• ½ cup softened butter
• 1 egg
• 1 tsp. vanilla extract
• 1¼ cup flour
• ½ tsp. baking powder
• ½ tsp. baking soda
• A pinch of salt
• ½ cup buttermilk
• Zest and juice of 1½ lemons
• 1 tbsp. poppy seeds
• 1 tbsp. water

Preheat your oven to 180˚C. Lightly grease a loaf pan with oil and line with parchment paper at the bottom. In a bowl, cream together 1/2 cup of sugar and butter. Then gradually blend in the egg and vanilla. In a separate bowl, combine the flour, salt and baking powder and incorporate into the creamed butter-sugar mixture. Add the baking soda to the buttermilk and incorporate into the batter. Gently fold in the lemon zest and poppy seeds. Pour the batter into the prepared pan and bake for about 30-35 minutes, or until a toothpick inserted comes out clean. While the loaf bakes, combine the lemon juice and water with the remaining 6 tbsp. of sugar and simmer on a low heat until the sugar has dissolved. Once the cake is removed, allow it to cool for about 5 minutes before carefully drizzling the lemon syrup over the top, making sure it’s all soaked in.

Candied lemon slices:

• 1 lemon
• 1/3 cup granulated sugar
• ½  tsp. salt

Slice the lemon in about 1/5 inch thick slices. Place the slices on a parchment lined tray. Mix the salt and sugar and evenly sprinkle on both sides of each slice. Bake in the oven along with the cake for about 35-40 minutes.

• Juice and zest from 1 1/2 lemons
• 1 1/2 tbsp. granulated sugar
• 1 tbsp corn starch
• A pinch of salt
• 1 1/2 tbsp. unsalted butter

On a medium heat, whisk together the lemon juice, zest, corn starch, sugar and salt until it starts to thicken and clings to your whisk. Remove from heat and whisk in the butter. Pass the lemon curd through a sieve. Depending on the sourness of your lemons, you may need to add more sugar.

Bring everything together:

Once all the syrup has been absorbed by the cake, let it cool for about 5 more minutes. Evenly spread the lemon curd on top, followed by the candied lemon slices. And voila!

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 Whenever I think of afternoon tea or just tea in general, one of the first things that come to my mind is British afternoon teas with tables loaded with finger sandwiches, biscuits, scones, Victoria sponge cake and of course the infamous tea. All these things just define afternoon teas. I knew that I wanted to do multiple tea items at once, but fitting and doing them altogether would be really time-consuming. So, I guess this is the first of series and so I may do more of these in the future! I initially wanted to do the previous chicken salad sandwiches in this post, but I couldn’t get all ingredients at once. But if you do, you’ll basically have a complete tea! Today, I wanted to feature some of the most famous and best items being cucumber sandwiches, carrot cake and tea, hence the name- Britain’s Afternoon Best! All three of them together are like harmony, a true symphony in the mouth!

Carrot cake: