A Royal Tea Party

A Royal Tea Party

Celebrate the Royal Wedding with your own royal tea party with these gorgeous recipes from Le Creuset!


Passion Cake with Lemon Icing  Serves 8-10

A delicious lightly spiced passion cake baked in a romantic heart-shaped tin. Iced with a luscious lemon-flavoured cream cheese icing. Decorate with chopped pistachios, dried fruits or edible flowers for a stunning centre piece. Preparation and making up time: 25 minutes plus cooling time. Cooking time: 50-55 minutes in the oven.


Cake – 250ml mild/light olive oil, 250g soft light brown sugar, 4 large eggs, Zest of 1 large orange, 2 teaspoons vanilla extract, 125g wholemeal flour, 125g plain flour, sifted, 2 teaspoon baking powder, 1 teaspoon bicarbonate of soda, 2 teaspoons cinnamon, ½ teaspoon salt, 100g chopped nuts (optional) walnuts, hazelnuts or almonds, 150g sultanas, 250g finely grated carrot

Icing – 100g butter, softened, 200g full-fat cream cheese, 1 teaspoon finely grated lemon zest plus 1 tablespoon lemon juice, 200g icing sugar, sifted

Chopped pistachios, dried fruit or edible flowers for decorating



Pre-heat the oven to 170°C/150°C fan/Gas Mark 3

  1. To make the cake, combine the olive oil, sugar, eggs, orange zest and vanilla extract together in a large bowl.
  2. Add the flours, baking powder, bicarbonate of soda, cinnamon, salt and mix.
  3. Stir in the chopped nuts, sultanas and grated carrot.
  4. Pour the mixture into the tin and bake in the centre of the oven for 50-55 minutes or until the centre is firm and a skewer comes out clean. Leave the cake in the tin for 10-15 minutes before removing the springform cuff and transferring the cake from the base onto a wire rack to cool. For easy transfer of moist or sticky cakes lay a piece of baking paper over the base of the tin and fix the springform cuff over it.

To make the icing

  1. Blend the softened butter and cream cheese together in a bowl until smooth and creamy using a hand-held or stand electric mixer.
  2. Beat in the fine lemon zest and juice. Once combined, add the icing sugar gradually and continue to beat until the icing is light and airy.

To finish

  1. Split the cooled cake in half horizontally and spread 1/3 of the icing over the base, replace the top and cover the whole cake in the remaining icing. Use a palette knife to smooth over to ensure the heart shape is defined.
  2. Decorate with chopped pistachios, dried fruit or edible flowers.

Cook’s notes

  • If the icing is a little soft place it into the refrigerator to firm up for 10-15 minutes before use.
  • Store the cake in a cool place and best consumed within 48 hours


Raspberry Heart Friands Makes 6

Friands are delicious almond sponges made with whipped egg whites for lightness and fresh raspberries to add a burst of colour and a sharp contrast to the sweet cake. Baked in the 6 Cup Heart Tray; for a special finish and serve with a dusting of icing sugar.

Preparation time: 10 minutes

Cooking time: 20-25 minutes


115g icing sugar plus extra for dusting

30g plain flour

100g ground almonds

Zest ½ lemon

3 large egg whites

1 teaspoon vanilla extract

115g butter, melted and cooled

100g fresh raspberries



Pre-heat the oven to 180°C/160°C fan/Gas Mark 4

  1. Sift the icing sugar and flour into a medium-sized bowl to remove any lumps, then stir in the ground almonds and lemon zest.
  2. Whisk the egg whites until they form peaks and add to the almond mixture along with the vanilla extract and the melted butter. Combine the ingredients using a folding action then lightly stir in 2/3 of the raspberries.
  3. Divide the mixture equally between the 6 cups and top with the remaining raspberries.
  4. Bake in the centre of the pre-heated oven for 20-25 minutes or until the centre springs back when touched.
  5. Allow the friands to firm up in the tin for a few minutes before turning out onto a cooling rack. To serve, dust with icing sugar.

Cook’s notes

  • For gluten-free friands substitute gluten-free flour for the plain flour and use gluten-free icing sugar.
  • Other fruits can be used in place of raspberries such as blueberries, blackberries or small slices of ripe stone fruits such as peaches or apricots.