TEATIME TREATS

WE LOVE… CHERRY BAKEWELLS pg58 // SEVILLE ORANGE TART pg60 // CARDAMOM CHELSEA BUNS pg62

For the raspberry fondant fancies, see page 64

Summer fruit cherry Bakewells

By Knoops (www. knoops.co.uk)

MAKES 18 MINI BAKEWELLS

OR 1 LARGE TART

125g (4½oz) butter, at room temperature

125g (4½oz) caster sugar

1 free-range egg, beaten

90g (3¼oz) Opies Summer Berry Compote

75g (2¾oz) plain flour

140g (5oz) ground almonds

200g (7oz) icing sugar

18 Opies Cocktail Cherries red food colouring, if making one large tart

18 mini sweet pastry tartlet cases, or one shop-bought tart case

For the mini Bakewells

1 Preheat the oven to 200°C/Gas Mark 6.

2 Beat the butter and sugar together in a bowl until light and fluffy. Add the egg and mix again until well combined, then fold in the flour and ground almonds.

3 Arrange 18 mini tart cases on a baking tray, then add a teaspoon of fruit compote to the bottom of each case. Spoon in the almond mixture (frangipane) so it sits just below the top of the case.

4 Bake in the oven for 20 minutes until the frangipane is golden, risen and springy to touch. Leave to cool.

5 Sift the icing sugar into a bowl and mix with 2 tbsp cold water, until you have a thick but not quite pourable consistency.

6 Spoon the icing onto the tarts, enough so the tops of each are covered. Top each one with an Opies cherry and leave to set.

For the large Bakewell

1 Preheat the oven to 200°C/Gas Mark 6.

2 Beat the butter and sugar together in a bowl until light and fluffy. Add the egg and mix again until well combined, then fold in the flour and ground almonds.

3 Place a tart case on a baking tray, then spread the fruit compote over the base. Spoon in the almond mixture (frangipane) so it sits just below the top of the case.

4 Bake in the oven for 20 minutes until frangipane is golden, risen and springy to touch. Leave to cool.

5 Sift the icing sugar into a bowl and mix with 2 tbsp cold water, until you have a thick but not quite pourable consistency. Spoon the icing onto the tart until the frangipane is covered, reserving a tiny bit of icing sugar mixture.

6 Add some red food colouring to the remaining icing sugar, mixing until the colour is even, then pipe parallel lines of red icing across the tart. Using a toothpick, make vertical lines on the cake to create a feathered icing effect. Finish the cake with an Opies Cherry and leave to set.

Chocolate orange brownies

By Holy Lama (www.holylama.co.uk)

MAKES 12-16

200g (7oz) butter, softened

300g (10½oz) dark chocolate, roughly chopped

8-10 drops of Holy Lama Orange

Spice Drops