If you’re having a street party this weekend, baking Queen Juliet Sear is here with some royal sweet treats to share with friends and neighbours.
We’re recreating the Queen’s garden party with Victoria Sponge, Eccles cakes and mini Pavlovas. We guarantee everyone will want you at their party this Saturday!
For the pastry:
250g cold butter
350g plain flour
The juice from ½ a lemon
For the filling:
100g muscadavo sugar
1 tsp ginger
1 tsp all spice
The zest of a lemon and a orange
A squeeze of orange juice
1 egg to glaze
White caster sugar to top pastry
To make the pastry, cube the butter and put it in the freezer to go really hard. Tip flour into the bowl of a food processor with half the butter and blitz until it has the texture of breadcrumbs.
Add the lemon juice and 100ml iced water, and blitz to a dough.
Add in the rest of the butter and pulse a couple of times until the dough is heavily flecked with butter. Do not over blitz as you need the flakes of butter to make the pastry flaky.
On a floured surface, roll the pastry out to a neat rectangle. Fold the two ends of the pastry into the middle and then fold in half. Roll the pastry out again and refold the same way three more times resting the pastry for at least 15 mins each time between roll and fold, then leave to rest in the fridge for at least 30 mins before using.
To make the filling, melt the butter and then add in all of the other ingredients.
To make the cakes, roll the pastry out to approx. ½ a cm and cut out 8 rounds about 12cm across.
Place a good heaped tablespoon of mixture in the middle of each round, brush the edges of the rounds with water, then gather the pastry around the filling and squeeze it together. Turn over and flatten gently.
Place a good heaped tablespoon of mixture in the middle of each round, brush the edges of the rounds with water, then gather the pastry around the filling and squeeze it together.
Place on a baking tray. Cut two little slits in each Eccles cakes, brush generously with egg white and sprinkle with the sugar.
Heat the oven to 200 degrees and bake for 15-20 mins until golden brown.
Optional to decorate: Strawberries, blueberries, edible flowers, lemon zest
First make a basic meringue recipe. Whisk the egg whites until stiff peaks form. Then gradually add the caster sugar until stiff and glossy. Add the lemon zest at the end and spoon on trays to make little mini meringue wells.
Bake on 120 degrees for around 30 minutes then turn oven down to 100C for a further 30 minutes. Leave to cool in the oven.
For the topping, melt the chocolate in a bain marie or microwave and brush with the meringues to seal.
For the filling whip double cream with elderflower cordial, then once it has soft peaks, swirl through with lemon curd and fill. Decorations of your choice. We’ve used edible flowers and lemon zest and strawberries and blueberries.