Get-t♡gethers: Tea Party with the Sisters

So this is an exciting post for us and hopefully a start of our series of ‘special’ posts named; Get-t♡gethers. My Sis in law & I are very fortunate to have loving families and caring friends who like to spoil us and vice versa from time to time. So we thought it would be a great idea to write about them,  more so about the delicious food & treats we make for the occasion, so you’ll find no less than 2 recipes in each ‘special’ (generous or what?)for you to get creative for your own guests; you can mix and match the recipes you like or stick to the themes we offer you here!. 

 A dear friend of mine just gave birth to her second little bundle of joy and whilst I patiently waited for her recovery to visit her, she (along with her sister) generously invited us & a few of our other dear friends over for food and tea. 

This kind of get together is one that doesn’t happen so often & it meant we had to bring out the big guns for this one, by the way these lovely sisters SainabNasra are bloggers too and have posted their own features of this lovely occasion on their blog aswell, check them out! 

The night before we were on a baking frenzy, my sis in law opted to make Vanilla Cupcakes topped with chocolate covered strawberries and I planned to make a Raspberry almond sponge and Raspberry brownies.  

I was excited to see how these treats along with my dear friends table decor would look and it was a salivating vision! 

My gorgeous girls added a touch of magic & class by using little fairy lights and fancy cake & tier stands (oh yeah look at their cake topped with the macaroons!) 


We left the brownies in the baking parchment for aesthetics and convenience, not only does it look rustic but saves washing an extra plate too. 


Luckily thanks to the invention of springform cake tins I was able to do the same with my sponge, showing off those curves whilst again saving on the dishes!(believe me that’s a plus, no one likes standing at the kitchen sink once your guests have left).


My sis in laws delicious cupcakes looked perfect perched up by a cup of tea and dotted around the table for guests (and the kids) to reach. 


Our friends had such great things to say about all those treats and even though we had indulged a little before our pizza arrived we went back to the desserts & tea for more! Happy to say a successful evening of food, cake and quality company, leaving us smiling all the way home! (read on for those recipes)  

A.E & A.C x


What you’ll need

▪️140g ground almond

▪️140g butter (softened)

▪️140g golden caster sugar

▪️140g self-raising flour

▪️2 eggs

 ▪️1 tsp almond extract

▪️250g raspberries

 ▪️2 tbsp flaked almonds

▪️icing sugar



-Pre-heat oven to 180C, line the base of a 20cm loose-bottomed cake tin with baking paper and grease the sides.

-In a food processor blitz the ground almonds, butter, sugar, flour, eggs and almond extract until well combined.

-Spread half the mix in the cake tin and smooth over the top. Scatter the raspberries on top, then cover with the remaining cake mixture and even out the top.

-Sprinkle with flaked almonds and bake for 50 mins until golden.

-Leave to cool, remove tin and dust with icing sugar to serve.



What you’ll need

▪️200g dark chocolate (pieces)

▪️100g milk chocolate (pieces)

▪️250g butter

▪️400g soft light brown sugar

▪️4 large eggs

▪️140g plain flour

▪️50g cocoa powder

▪️200g raspberries



-Heat oven to 180C. Line a 20 x 30cm baking tray tin with baking paper.

-Put the chocolate, butter and sugar in a pan and gently melt, stirring often. Remove from the heat.

-Stir the eggs in one by one, into the melted chocolate mixture. Sieve in the flour and cocoa and stir.

-Stir in half the raspberries and pour into the tray, scatter over the remaining raspberries.

-Bake on the middle shelf for 30 mins*. Cool before slicing into squares.

*Tip: check doneness by piercing the batter with a cocktail stick, if no raw batter comes off on it, its ready.


What you’ll need

▪️250g softened unsalted butter

▪️250 g golden caster sugar

▪️4 large free-range eggs

▪️250 g self-raising flour , plus extra for dusting

▪️Pre-made buttercream icing (I used Betty Crocker, I was rushed)

▪️ 10-12 Strawberries

▪️100g Milk Chocolate (melted)



-Preheat oven to 190c. Cream the butter & sugar together till fluffy.

-One by one add the eggs beating well after each addition.

-Fold in the flour, combine well and equally divide in to individual cupcake cases (makes about 10-12). Bake in oven for 20mins.

-Once cupcakes are done and cooled you can pipe the icing to your own taste.

-For the chocolate covered strawberries, simply dip and swirl each strawberry in to the melted chocolate and leave to set on some baking paper. When set top the cupcakes with the strawberries!

And there you have it 3 easy and delicious tea treats for your next get together, just don’t forget the tea bags!



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