Monday, May 3, 2010

Fabulous Food for an Afternoon Tea Wedding

Our very good friends got married yesterday (Yay!) and I catered some of the food for their wonderful Afternoon Tea Reception. It was an absolute honour to do this for them (and sooooo much fun!) I baked and baked and baked and baked get the gist, until there was 120 Flourless chocolate cakes, 72 Goat's cheese and Dill tarts and 142 Rhubarb and Currant tarts waiting to be devoured after the nuptials. The bride herself even provided Rosewater scones; Pumpkin and cranberry cakes and Orange almond syrup cakes. (I know, she is seriously Super Woman!) While 2 other close friends made delicious Ham, chutney and caramelised onion bap rolls, another batch of Goat's cheese and dill tarts, Roasted vegetable sandwiches with hummous and cheese,lettuce and chutney sandwiches. Everything was seriously YUM! But we couldn't expect anything less from these gorgeous 2. I hope you enjoy making these lovely treats as much as I did.... I know the bride even enjoyed some flourless chocolate cakes for breakfast the next day!

Here are the recipes!

Flourless Chocolate Cake - makes 1 cake or 15 - 20 muffin sized cakes
Grab a small saucepan and add 200g dark cooking chocolate, chopped and 150g unsalted butter,chopped. Melt over a low heat until all lumps are gone. Take off heat and set aside to cool. Now, pre-heat your oven to 160C and place cases in your muffin trays or line your cake tin with baking paper.
In a bowl add 3/4 cup caster sugar and 150g almond meal. Separate 5 eggs adding the egg yolks to the caster sugar and almond meal mix (mix until combined)and putting the egg whites in their own bowl. Beat the egg whites until firm peaks form. Now combine the chocolate mix with the almond mix and then very gently fold through the egg whites. If making 1 cake, bake for approx. 1 hour if making small cakes bake for approx. 30 - 40 mins. When cool dust with icing sugar. Enjoy!

Goat's Cheese and Dill Tarts
Take out 3 sheets of shortcrust pastry and allow to defrost for 15 - 20 mins. Using a 1/2 cup capacity 12 hole muffin tray, spray liberally with an oil spray and set the oven to 160C. When your pastry is ready cut out rounds and place into your muffin tray. Now scatter some dill (approx 1/4 cup all up) in the bottom of each tart. Throw in some crumbled Goats cheese (60g all up) and then grab a bowl and add 4 egg yolks, 1 and 1/3 cup pouring cream, 1/2 teaspoon finely grated lemon rind and salt and pepper to taste. Whisk and pour into cases. Bake for 30 mins or until nicely browned. Enjoy!

Rhubarb and Currant Tarts
Take out 3 sheets of shortcrust pastry and allow to defrost for 15 - 20 mins. Spray a 24 capacity mini muffin tray liberally with an oil spray and set aside. Pre-heat oven to 180C. Chop 150g Rhubarb finely and throw into a bowl adding 1/2 cup brown sugar, 2 tablespoons of cornflour and 1/4 cup currants. Combine and set aside. Cut out your rounds for the mini muffin tray and pop them in. Spoon in your mix and bake for 15 mins. Enjoy!

Simple food that tasted delicious and looked gorgeous. Happy Weddings!


  1. Thanks for all the recipes Maria! As you probably know I'm more of a savoury than sweet person, however I'll definitely be giving the chocolate cake a go. They were so good! I'll also be passing on the recipe to a recently diagnised celiac person I know.
    As for the goats cheese tarts... such an easy and great recipe!I hope mine lived up to yours!
    Megan xxx

  2. Aww, thanks Megan. You are an awesome cook! xxx

  3. Those rhubarb and currant tarts rocked!!!

  4. Yummmmmm! I am so glad that we did lots of taste testing as I barely ate a thing at the wedding. The chocolate cakes were amazing the next day for breakfast xx