The British tradition of high tea began in the mid-1700s as an afternoon meal that was served between 3 and 4 o’clock. It was initially a meal for the working man that was eaten standing up or sitting on tall stools, hence “high tea”. Tea with cake, scones and cheese on toast would have been consumed. Around 1865, however, a change came about when the 7th Duchess of Bedford, Anna Russell, transformed High Tea into more of a social event for ladies whose gentlemen companions were otherwise occupied. It was at this time that the more indulgent portions of High Tea came into fashion, such as cream, jam, cakes and pastries. It is all very delightful but also not very healthy, so we have come up with some better options to let you enjoy High Tea with a guilt-free conscience. Try our: flourless orange cake; caramel kisses; berry parfait; zucchini and carrot muffins; choc-caramel tarts; cream cheese and cucumber finger sandwiches; sugar-free butterfly cakes; lime and passionfruit slice; or spelt fruit scones.
Flourless Orange Cakes
Recipe / Lisa Guy
These gorgeous, moist, gluten-free orange cakes make a perfect nourishing treat with a cup of tea. Oranges are a wonderful source of the antioxidant vitamin C, which is vital for collagen production for healthy, youthful-looking skin. Vitamin C is also important for adrenal gland function and to strengthen immunity. You will also get plenty of protein from these delicious cakes to help stabilise blood sugar levels and help curb cravings.
Makes: 16 small cakes
3 large organic oranges
4 organic eggs
½ cup honey or maple syrup
3 cups almond meal
2 tsp baking powder
1½ tsp vanilla bean extract
250g organic white chocolate
Dried orange pieces to decorate
1. Preheat oven to 170°C. Grease and line a 12-hole cupcake tin.
2. Place whole oranges in a
