Friday April 21 sees the return of National Tea Day .

A day to bring people together and to celebrate Britain's favourite drink , it is the perfect excuse to indulge in a slice of cake or two. ..

Why not impress your friends and family with these ever so delightful cake recipes?

We've also thrown in a quirky passion fruit and orange iced tea recipe too.

Orange and tea drizzle cake, serves 12

Prep time: 15 minutes, cooking time: 35 minutes


  • 225g margarine

  • 225g caster sugar

  • 275g self raising flour

  • 2 tsp baking powder

  • 4 eggs

  • 5 tbsp Earl Grey tea, made with one tea bag and cooled

  • 2 oranges, zested

  • 75g golden caster sugar

  • 4tbsp Earl Grey tea, made with one tea bag and left to cool

  • 1 orange, juiced


Preheat the oven to Gas mark 3/160ºC/325ºF. Line a tin approx 20 x 30cm with non-stick baking paper. Place all the ingredients (except topping) into a large bowl and mix together. Spoon the mixture into tin.

Bake for about 30-35 minutes, until golden and springy. Allow to cool in the tin for a few minutes then take out of the tin still in the lining paper.

To make topping: mix the sugar, tea and orange juice in a small bowl together. Spoon this mixture over the cake while it is still warm. Cut into about 12 squares when cool. Store in an air tight container.

Recipe on behalf of

Orange and tea drizzle cake

Passion fruit and orange iced tea, serves 8

Prep time: 10 minutes plus cooling time


  • 6 tea bags
  • 1 litre boiling water
  • 40g caster sugar
  • 6 passion fruit, pulp scooped out
  • 200ml orange juice
  • Ice
  • Lemon wedges, to garnish


Place the tea bags into a glass jug and pour over the boiling water. Stir in the caster sugar and set aside to infuse for 2-3 minutes. Remove the tea bags and chill.

In a blender, pulse the pulp from the passion fruit with the orange juice. Strain to remove the seeds, then combine with the tea.

Pour into tall glasses filled with ice. Garnish with lemon wedges.

Recipe on behalf of

Passion fruit and orange iced tea

Scones with double cream, jam and fresh strawberries, serves 12

Prep time: 20 minutes, cooking time: 15 minutes


  • 70g blended butter
  • 450g self-raising flour
  • 70g caster sugar
  • 50g raisins, optional
  • 150ml semi-skimmed milk
  • Extra milk for glazing the scones
  • 6-7 tbsp strawberry jam
  • ½ pint double cream, very lightly whipped
  • 500g strawberries, washed, hulled and cut in half


Pre-heat the oven to 180°C/Gas mark 4.

Carefully rub the butter into the flour, until the mixture resembles fine breadcrumbs.

Next, add the caster sugar and raisins (if you are adding) then mix well but lightly, and then add enough milk to form a soft dough.

Handle gently, and turn out onto a floured surface, knead slightly, then roll out with a rolling pin, to about 2-3 cm thick. Using a plain or fluted 6cm cutter, cut out 10 scones, there will be a little mixture left, re-roll and cut out two further scones.

Place on a parchment lined baking tray and leave to rise for 10 minutes.

When ready, brush each one with a little milk and bake in the pre-heated oven for 15 minutes or so until well browned and risen, then remove from the oven and cool.

To serve, cut each scone in half, place ½ tbsp of jam onto each half and then top with cream and finally two halves of strawberry.

Top tips:

Leaving the scones to rest slightly will give you a lighter end result.

Raspberries and blueberries also work well.

The quicker you cook the scones, the softer the end result.

Raisins are an optional extra; personally I love them in scones.

Once cooked and cooled, keep in an airtight bag or container to keep them soft and fresh.

Recipe on behalf of

Scones with double cream, jam and fresh strawberries

Butternut squash, cashew and almond baklava, serves 18-20

Prep time: 25 minutes, cooking time: 25 minutes


  • 1 pack of filo pastry
  • 400g cashew nuts roasted
  • 400g ready-chopped almonds, roasted
  • 1½ - 2 packets Sainsbury’s butternut squash sheets
  • 175g unsalted butter, melted (for mixing with nuts)
  • 200g unsalted butter, melted (for brushing onto pastry)
  • 150g golden caster sugar
  • 2 tablespoons of ground cinnamon
  • Zest of 2 unwaxed oranges (retain the juice for the syrup)

For the syrup:

  • 400g caster sugar
  • 300ml luke warm water
  • 2 heaped tablespoon of ground cinnamon
  • Strained juice from the zested oranges


Preheat the oven to 200ºC degrees fan and line 2 large baking trays with baking paper. Roast the nuts for about 8-10 minutes or until golden but not too dark brown. Remove from oven and allow to cool. Once cooled, blitz the cashews in a food processor until finely chopped (a little texture is still fine but you want it mostly ground down).

In a large mixing bowl, combine the cooled nuts with orange zest, 175g melted butter, 2 tablespoons of cinnamon and golden caster sugar. Mix well until evenly combined.

Using a standard roasting tin (35cm x 25cm) brush the bottom of the tin with melted butter and line the edges of the tin with 2 layers of pastry (you will need to cut sheets to do this) then brush them with butter.

Empty half the nut mixture onto the base and spread out evenly. Then lay a single layer of pastry onto the centre (no need to bring it to coat/cover the edges, just enough to cover the nut mixture) and brush with melted butter.

Then using 1 and a half packs of butternut sheets, lay exactly two layers of butternut sheets (breaking pieces up to fill gaps) onto the pastry and tip the remaining nut mixture on top of the butternut squash and smooth out to an even layer.

Once done, tuck in any loose edges of pastry (from the layers used to line the base) and fold them over the nut mixture.

Then use the remaining pastry to create even layers on top and tuck the edges of pastry into the sides of the roasting tin (using a butter knife or handle of a metal dinner fork/spoon, helps).

Pour the rest of the melted butter all over the top of the pastry, making sure you push a lot of it generously down the edges of the roasting tin to soften and crisp up the pastry.

Using a small and sharp knife, cut lines diagonally both ways across the pastry layer. You will need to make full incisions and not just score the pastry, this will making cutting the baklava easier once it's cooked. If diagonal cuts are too small squares also work well.

Place the baklava into the hot oven for approximately 25 minutes or until deeply golden brown (ovens vary so don't be afraid to add a few minutes to get a deep golden brown colour).

In the meantime, over a medium to high heat, combine the ingredients for your syrup and reduce in a pan for 6-8 minutes, stirring occasionally to prevent crystallization. Once it's thick enough to coat the back of a spoon, set aside.

Place the cooked baklava (still hot) onto a heatproof surface and pour the cinnamon syrup evenly all over the hot baklava. Make sure you coat the top and down the edges.

Allow your baklava to cool fully before serving. Cut into portions and enjoy.

Recipe on behalf of Sabrina Ghayour for

Butternut squash, cashew and almond baklava