Afternoon Tea Cup Cake Recipe

Name: Afternoon Tea Cup Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60 grams pistachio; 80 grams self raising flour; 1 tablespoon baking powder; 110 grams butter; 110 grams sugar; 2 eggs; 100 milliliters milk; 10 grams rose congou tea; 200 milliliters double cream; 100 grams raspberries

Servings: persons

1
Pre heat oven to gas mark 7
2
The pistachios need to be ground as finely as possible. I would recommend using a food processor. When I was practicing this recipe I had just moved house and couldn't find any of my kitchen apparatus so I wrapped the nuts in baking parchment and used a wine bottle as a rolling pin. Needs must.
3
Put the ground pistachios, sugar and butter in a mixing bowl and combine.
4
Once this is all creamed together add the flour, baking powder and the eggs.
5
Put the milk in a sauce pan with the tea and heat gently for around 10 mins. Don't let the milk boil. Once the milk tastes and smells of the tea add it to the cake batter.
6
Put the batter in the tea bowls, you only need to fill the bowls half way because they rise quite a lot, and place in the oven.
7
The cakes take around 20 mins to cook. Once cooked take out to cool.
8
Whip the cream. Roughly chop the raspberries and mix them into the cream with a metal spoon.
9
Add the cream to the top of the cakes and garnish with a rose bud.
10
Enjoy with a strong black tea like Da Hong Pao.

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 60 grams pistachio, 80 grams self raising flour, 1 tablespoon baking powder, 110 grams butter, and more.

Yes, Afternoon Tea Cup Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Afternoon Tea Cup Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions