An elevenses tea party


Hello! I’m so glad you could make it! Here at Buttermilk Party Cake we are having a virtual tea party. Come on in and make yourself comfortable—I think there’s a space there on the sofa for you. How do you take your tea?

For those of you just joining us, you may have never heard of elevenses: just tap into your inner-English-grandmother and think about what you’d like to eat at that particular time of morning when you’ve run out of steam from your breakfast, but it’s still too early to legitimately go to lunch. That’s it, that’s elevenses!

We’re in good company: Paddington Bear enjoys his daily tea and sticky bun over a chat with Mr. Gruber in his Portobello Road antique shop. Winnie-the-Pooh indulges in honey and bread with condensed milk, and calls it ‘smakerel.’ And no Hobbit could go with out that all-important meal between second breakfast and luncheon. Once you join the ranks of these loveable gluttons, you’ll never go back to eating three measly meals a day.

Today we’ve got a table full of  irresistible treats from some great bloggers. Thanks so much to Five and Spice, InnBrooklyn, Cake Walk, Lemons and Lavender, Sasasunakku, and Fun and Food Cafe for each bringing a dish. Feel free to help yourself to the buffet. That’s OK, you can choose more than one…


Brown butter rhubarb cake from Five and Spice


babka Chocolate and Hazelnut Babka from InnBrooklyn



Poppyseed coffee cake from Cake Walk


Sour Cream Coffee Cake1959 Los Angeles school system’s Sour Cream Coffee Cake from Lemons and Lavender



Sesame and Ginger Slice from Sasasunakku


strawberry-buttermilk-cakesmall Eggless strawberry and buttermilk cake from Fun and Food Cafe


pistachio-cardamom-and-lemon-biscotti-2 Pistachio, cardamom, and lemon biscotti from…right here!


Pistachio, cardamom, and lemon biscotti

350 g/ 2 1/2 cups plain flour
1 t baking powder
pinch of salt
100 g/ 1/3 cup sugar
4 T honey
3 eggs
50 g/ 1/2 cup chopped pistachios
zest of 1 lemon
seeds from 10 cardamom pods

Mix your dry ingredients with the sugar and honey. Beat the eggs and add them into the dry mix a little at a time, until a wet dough forms. Then mix in the pistachios, lemon zest, and cardamom seeds.

Turn the dough out onto a very well floured surface, and roll it into a log shape. It’s ok if it won’t stay perfectly cylindrical—the log will flatten out a little.

Bake on a baking sheet lined with parchment at 150C/ 300F for 35 minutes, then remove from the oven and let cool for about 10 minutes. Cut the cooled log on the diagonal, in about 3/4 inch slices. Arrange the slices back on the baking tray and bake for 10 minutes. Flip the biscotti over and bake for a further 10 minutes.



rcakewalk said...

This is so nice! Each recipe looks like a "keeper", and I am very impressed with your biscotti! It looks very professional! Thank you for teaching me all about elevenses...I can now hardly wait for mid-morning now I know there's a proper reason!

Stephfret said...

Oh well, thank you! To be honest I'm surprised the biscotti turned out looking like real was my first time making it. Everyone's treats look great...wish it was a real tea party! Thanks for joining in :)

Aaron John said...

Your biscotti look great!! Nicely done!! :)
Would you mind checking out my blog? :D

Anonymous said...

Everything looks completely fabulous! Yum yum. A hobbit would be so proud!

Anonymous said...

Huh. I was sure I left a comment yesterday but it doesn't seem to be showing up so here goes take two...Thanks for including me! Love the cardamom and pistachio combo ^^

Stephfret said...

Hi fiveandspice and sasasunakku, thanks for joining in! I'm seriously going to start gaining weight with all these new elevenses recipes to try. I don't suppose hobbits worry too much about that...

ajcabuabgo4, thanks! I see you have some nice sticky buns on your site...looks like you've got a taste for elevenses too!

Sue said...

What delicious looking recipes... and what a fun event! Very clever, informative, and inspiring.

M. said...

those biscotties look delicious :)
nice recipe, love the addition of cardamon.

Stephfret said...

Thanks M. and Sue!

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