Great British Bake Off Tea Cake Recipes

Soak the fruit in these teacakes overnight, before baking, to give a really rich flavour. A cardamom-infused citrus glaze adds a glossy finish.

The next day, make the dough. Put the flour, ground cardamom, salt and sugar into the bowl of a stand mixer. Mix thoroughly with your hand, then sprinkle the yeast on top and mix again. Add the grated orange and lemon zests to the bowl and combine. 

Cut the butter into small flakes and add to the bowl. Fit the mixer with the dough hook. Make a well in the centre of the mixture, pour in about three quarters of the tepid water and work everything together on the slowest speed, slowly adding more of the water as needed to make a soft, slightly sticky dough. 

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Turn out the dough onto a lightly floured worktop and knead thoroughly for 10 minutes, until very smooth and elastic. Put the dough into a clean, lightly oiled bowl, cover tightly with cling film and leave to rise somewhere warm for about 1 hour, until doubled in size.

Meanwhile, drain the soaked fruit thoroughly in a sieve, then turn out onto the lined plate. Leave for 10 minutes to get rid of any excess liquid, then tip the fruit into a clean bowl and gently toss with the teaspoon of flour to break up any clumps. 

Punch down the risen dough, then turn out onto a lightly floured worktop. Scatter over the fruit mixture, then knead to evenly distribute the fruit. 

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Divide the dough into 12 equal portions. Shape each into a neat ball, then gently flatten with your fingers to make 12 perfectly round 12cm discs. Space them well apart on the lined baking sheets and cover loosely with oiled cling film. Leave to rise for about 40–45 minutes, until almost doubled in size. Towards the end of the rising time, heat the oven to 200°C/180°C fan/400°F/Gas 6. 

Uncover the risen teacakes and brush the tops lightly with the egg to glaze, ensuring that no egg drips down the sides (it will make the teacakes stick). Bake for about 18–20 minutes, until a rich golden brown, rotating after the first 15 minutes for an even bake. 

Meanwhile, make the citrus glaze. Put the orange and lemon juices, the sugar and bashed cardamom pods into a small pan. Stir over a low heat until the sugar dissolves, then bring to the boil for a couple of minutes to make a light syrup. Strain into a heatproof bowl and set aside.

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As soon as the teacakes are ready, remove the baking sheets from the oven and place onto a heatproof surface. Quickly brush the tops of the teacakes with the citrus syrup, then transfer to a wire rack and leave to cool. Serve with slightly salted butter.First, infuse the milk. Place the cloves, cardamom, peppercorns and cinnamon sticks into a small, dry, heavy-based frying pan. Set over a low heat and stir for about 5 minutes, until they start to smell aromatic. Cool for 1 minute, then grind to a fairly fine powder.  

Tip the freshly ground spices into a medium pan over a medium heat, then add the milk, ground ginger and tea bags. Bring to the boil, stir well, then remove from the heat and leave to infuse for 5 minutes. Discard the tea bags (squeeze them first) and strain the milk twice through a fine sieve. Leave to cool until tepid.

Make the dough. Put the flour into the bowl of a stand mixer. Add the butter and rub in using the tips of your fingers, until the mixture resembles breadcrumbs. Using your hands, mix in the yeast until thoroughly combined, then work in the sugar, salt, orange zest, ground ginger, mixed spice and ground cinnamon.   

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Make a well. Pour in the eggs and three quarters of the infused milk. Fit the mixer with the dough hook and gradually work everything together on the slowest speed, adding as much of the infused milk as you need to make a soft, slightly sticky dough. 

Turn out the dough onto a lightly floured worktop and knead for about 10 minutes, until very pliable, stretchy and slightly firmer. Put the dough into a clean, lightly oiled bowl, then cover with cling film and leave somewhere warm for about 1 hour, until doubled in size. 

Punch down the dough, then turn it out onto a lightly floured worktop. Scatter over the sultanas, chopped peel and ginger and knead in for about 5 minutes, until evenly distributed. 

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Divide the dough into 12 equal portions. Shape each portion into a neat ball, then gently flatten with your fingers to make 12 perfectly round 12cm discs. Space them well apart on the lined baking sheets and cover lightly with oiled cling film. Leave to rise for about 40 minutes, until almost doubled in size. Towards the end of the rising time, heat the oven to 200°C/180°C fan/400°F/Gas 6. 

Bake the risen teacakes for 17–20 minutes, until golden brown, rotating the baking sheets after the first 12 minutes for an even bake.

Remove from the oven and set on a heatproof surface. In a small heatproof bowl mix the honey with the boiling water to make a thin glaze. Lightly brush over the tops of the teacakes, then transfer the teacakes to a wire rack and leave to cool. Serve warm, or split and toasted, with butter and mango preserve.The crêpes in this beautiful, celebration centrepiece are made using matcha powder – finely ground green tea leaves that give a gorgeous, vivid colour. In Prue’s recipe, they are layered with creamy, white chocolate and strawberry filling.

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Make the batter. Gently heat the milk and sugar over a low heat for 2–3 minutes, stirring, until the sugar dissolves and the milk is warm.

Beat the eggs in a mixing bowl. Using a balloon whisk, slowly add the warm milk mixture to the eggs, whisking continuously. Add the melted butter and mix until combined.

Sift together the flour, cornflour, baking powder and matcha powder over the egg mixture and whisk until completely smooth. Pass through a sieve into a clean jug, then cover and chill for 30 minutes.

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Meanwhile, make a white chocolate ganache for the filling. Melt the white chocolate with the cream in a heatproof bowl set over a pan of barely simmering water. Stir until smooth and remove from the heat, then leave to cool to room temperature.

Place the egg whites and sugar in a separate heatproof bowl set over a pan of simmering water. Whisk continuously with a balloon whisk until the mixture reaches 71°C/160°F on a sugar thermometer.

Transfer the egg-white mixture to a stand mixer fitted with the whisk, then whisk on high speed for 5–7 minutes, until you have a stiff, glossy meringue. Add the vanilla paste and salt and whisk for a few seconds to combine. Leave to cool to room temperature.

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In a separate bowl, whisk the softened butter until light and fluffy, then whisk in the white chocolate ganache until smooth. Add one third of the meringue and whisk gently until the meringue has been incorporated. Gently fold in the remaining meringue. Cover and set aside at room temperature.

Make the crêpes. Heat the 30cm crêpe or frying pan over a medium heat. Lightly brush with sunflower oil, then remove any excess with scrunched-up kitchen paper.

Pour in just enough batter to lightly cover the base of the pan and cook over a medium heat for 1½–2 minutes, until the outside edge begins to crisp. Loosen with a spatula, flip over and cook the other side for another 30 seconds. Transfer the crêpe to a sheet of baking paper and leave to cool.

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Heat the 24cm crêpe or frying pan over a medium heat and repeat steps 9 and 10 until you have used all the batter. You should end up with 1 large crêpe and 13 smaller ones.

Using a 20cm plate or cake-tin base as a guide, trim the 13 smaller pancakes so that they are all the same size.

To assemble, cut two 50 x 10cm-long strips of baking paper and arrange them in a cross on the work surface. Place the largest crêpe in the middle of the paper cross. Spoon 2–3 tablespoons of the white chocolate filling on top and spread out evenly with a palette knife.

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Place one of the smaller crêpes on top of the large crêpe, in the middle, and spread with more filling, then place another crêpe on top. Spread the crêpe with more filling, then neatly arrange a layer of the sliced strawberries over the top, leaving a 1cm border around the edge.

Continue layering the crêpes in the same way, adding a layer of strawberries after every second crêpe. You should end up with 7 layers of 2 crêpes and 6 layers of sliced strawberries.

Holding the ends of the paper cross, bring them up and over the crêpe cake to meet in the middle, then use as a handle to lift the cake into the lined bowl. Slip the strips of paper out from under the cake.

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Wrap the cling film tightly over the top (which will become the