Happy Birthday!

The Weekly turns 22 this month, so we’re celebrating with these delicious tea party recipes. Our dainty sandwiches, delicate pastries and gorgeous cake are sure to impress.

Portrait of Tammy Strobel

The Weekly turns 22 this month, so we’re celebrating with these delicious tea party recipes. Our dainty sandwiches, delicate pastries and gorgeous cake are sure to impress.


Prep & Cook time 1 hour | Serves 8 

4 eggs

1 cup (220 g) caster sugar

1½ cup (225 g) self-raising flour

1 tsp baking powder

2 tsps rose water

225 g softened butter, cut into cubes ⅓ cup (80 ml) milk


600 ml thickened cream

¼ cup (90 g) honey

375 g raspberries, reserve some for topping

⅓ cup (50 g) pistachios, chopped finely, reserve some for topping

Extra honey, to serve

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For a final flourish we adorned the cake with dried rose petals.

1. Preheat oven to 180 C. Grease and line 2 x 20 cm round cake pans.

2. Combine all the cake ingredients in the bowl of a large electric mixer and beat on low speed until ingredients are combined. Scrape down the sides of the bowl the increase the speed to medium; beat for about 3 mins or until the mixture is smooth and paler in colour. 

3. Spoon the mixture in even quantities into the prepared pans. Bake for 20 mins or until cooked when tested with a skewer that comes out clean. 

4. Cool the cakes in the pan for 5 mins before turning out onto a wire rack to cool completely. 

5. FILLING Whip the thickened cream and honey until firm peaks form. Reserve ¼ of the cream in a separate bowl. Using your hands, tear the raspberries in half and lightly fold through the remaining ¾ of the whipped cream mixture. 

6. Split the cakes in half. Place one layer on a serving plate. Spread with one-third of the raspberry whipped cream mixture; then sprinkle with one-third of the pistachios. Repeat twice, ending with a cake layer.

7. Decorate the top of the cake with the reserved whipped cream mixture, remaining raspberries and pistachios. Drizzle with the extra honey just before serving. 

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Prep & Cook Time 20 mins | Makes 18

Soft butter, flour, for greasing 2 eggs

¼ cup (55 g) caster sugar

½ tsp finely grated orange rind

½ cup (75 g) plain flour, sifted

50 g unsalted butter, melted

1 tsp orange juice

½ tsp orange flower water


1 cup (160 g) icing sugar

2 tbsps orange juice  

1 tsp orange flower water

1. Preheat oven to 180 C. Generously grease a 12-hole madeleine tin with softened butter, dust with flour.

2.Beat eggs, caster sugar, orange rind and a pinch of salt until the mixture is pale and thick. Shift flour over egg mixture and lightly fold to combine. Gently fold through butter, juice and orange flower water. Don’t overwork the mixture.

3. Drop a level tablespoon of the batter into each of the moulds. (Or spoon the mixture into moulds, leaving a 5 mm gap from the top.) Bake for 5 to 7 mins and turn out onto a wire rack. Wash and dry the tray thoroughly. Repeat with the remaining mixture.

4. ORANGE BLOSSOM ICING Sift the icing sugar into a medium bowl. Stir in the orange juice and orange blossom water until smooth. 

5. Dip the madeleines, ridge-side up, into the icing; stand on a wire rack until set.

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Prep & Cook Time 30 Mins | Makes 18  

¾ cup (110 g) plain flour, sifted

1/3 cup (55 g) instant polenta

2 tsps baking powder

2 tbsps salted capers, rinsed and drained

2 tbsps chopped flat-leaf parsley leaves

1 tsp finely chopped dill

½ cup (125 g) milk

1 tbsp olive oil

1 egg

150 g smoked salmon, cut into 2-cm strips to serve

120 g sour cream, to serve Salmon roe and fresh dill to garnish

1. Preheat oven to 180 C. Grease mini muffin pans (30-ml capacity).

2. Combine the flour, polenta, baking powder, capers, parsley and dill in a bowl and mix well. Season with some freshly ground black pepper.

3. Ina jug, whisk together the milk, oil and egg. Add to the dry ingredients and fold together until just combined. Spoon about 3 tsps of the mixture into the prepared muffin tin and bake for 20 mins. Remove from oven and cool.

4. To serve, top with salmon, sour cream, and rode and dill.

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Prep & Cook Time 45 Mins | Makes 20 

2 tbsps extra virgin olive oil

1 large leek, trimmed and chopped finely

1 bunch (750 g) silverbeet, stems removed, leaves finely chopped ½ cup chopped flat-leaf parsley leaves

100 g goats’ cheese, crumbled

4 eggs, beaten lightly

¼ cup grated Parmesan cheese ¼ cup (60 g) pesto

1. Preheat oven to 180 C. Grease and line a 20-cm square pan with baking paper.

2. Add the olive oil and leek to a large frying pan, cook over a medium heat for 5 mins or until softened. Add the silverbeet; cook, stirring for a further 10 mins or until it is completely wilted.  Remove from heat; cool. 

3. Drain the silverbeet mixture in a large sieve to remove any excess liquid, then transfer to a medium bowl. Add the parsley, goats’ cheese and eggs and stir to combine. Season with salt and freshly ground black pepper.

4. Pour mixture into prepared pan, sprinkle with Parmesan cheese and bake for 20 mins or until just set and golden brown. Remove from oven; cool.

5. To serve, cut into 20 squares and top each with about half a teaspoon of pesto.