ContentsFay Ripley’s Smoky Cheese and Onion Tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Summer Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

BerryWorld Raspberry Goat’s Cheese Crostini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Jane Devonshire’s Scone Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

BerryWorld Gluten-free Strawberry and Almond Macaroons . . . . . . . . . . . . . . . . . . . . . 7

Fay Ripley’s Easy Bakewell Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

BerryWorld Vegan Blackberry and Chocolate Cupcakes . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

BerryWorld Lemon and Blueberry Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Vegan Coffee and Walnut Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Carrot cake (low carb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Chocolate, almond and berry cake (low carb) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Low Carb Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Registered charity: England and Wales 1017658, Scotland SC038104

Breast Cancer Care is the only UK-wide charity dedicated solely to caring for anyone affected by breast cancer.

We provide support services that bring people together, removing some of the isolation and fear that comes with a cancer diagnosis.

Every day, we help more people feel more in control and able to manage what they’re going through.

So enjoy your Afternoon Tea with family and friends knowing that you’re making a difference.

It means so much more than tea and cake

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Fay Ripley’s

Smoky Cheese and Onion Tart

You’ll need

• A splash of olive oil• 1 onion, peeled and finely sliced• 1 tbsp fresh thyme leaves,

roughly chopped• 180g smoked Cheddar,

e.g. Applewood, grated• 200mI half-fat crème fraîche• 320g pack ready rolled shortcrust pastry

(or make it)• 10 cherry tomatoes, halved

Makes4

Prep Time10 Mins

Cook Time40 Mins

What to do

1. Preheat the oven 180°C (fan), 200°C, gas mark 6.

2. Heat the olive oil in a frying pan and fry the sliced onion till soft and starting to go golden at the edges, about 10 minutes. Throw in the thyme leaves and transfer to a large bowl along with the grated cheese and crème fraîche. Add some black pepper and mix well.

You can, of course, use any grated hard cheese, but it’s the smoke that makes grown-ups rip the last piece out of their

kids’ hands. This is homemade pizza without the pressure.

3. Unroll the pastry onto a lined baking tray. Fold over the edges of the pastry, 1cm in, all the way around to give the tart an edge. Use a fork to press it into place and mark the border.

4. Spread the cheesy mix over the base of the tart and scatter with the tomato halves. Bake for 30 minutes till golden and bubbling.

To serve Allow to cool slightly and serve on a big wooden board with a crisp green salad.

Fay Ripley is supporting Breast Cancer Care’s Afternoon Tea

Summer Sandwiches

What to do

1. For the goat’s cheese, walnut & roasted pepper sandwiches, mix together 200g soft goat’s cheese with 100g cream cheese. Spread most of the mixture over 5 slices white bread. Slice 2 roasted red peppers into strips, divide between the bread, then top each with another slice white bread. Trim the crusts, then cut each sandwich into 4 triangles. Whizz 25g walnuts until fine. Spread 1 edge of each sandwich with the remaining cheese mix, then dip into the chopped walnuts.

2. For the lemony cucumber & prawn sandwiches, lightly spread 6 slices wholemeal bread with butter. Cover with a layer of thinly sliced cucumber, then use a 5-6cm round cutter to stamp out 12 circles. Mix together 4 tbsp mayonnaise with zest 1 lemon. Top each circle with 1 halved large cooked prawn and a dollop of the lemony mayonnaise.

3. For the creamy egg & cress sandwiches, boil 4 eggs for 8 mins. Cool the eggs, peel, mash, then mix with 2 chopped spring onions and 2-3 tbsp crème fraîche. Season, then spread over 12 small rolls. Add a little cress, pop on the lids and serve.

You’ll need

Goat’s cheese, walnut & roasted pepper(makes 20)• 200g soft goat’s cheese• 100g cream cheese• 10 slices white bread• 2 roasted red pepper• 25g walnut

Lemony cucumber & prawn(makes 12)• 6 slices wholemeal bread• 1/2 cucumber, thinly sliced• 4 tbsp mayonnaise• Zest of 1 lemon• 6 large cooked prawn,

halved for topping

Creamy egg & cress(makes 12)• 4 eggs• 2 chopped spring onion• 2-3 tbsp crème fraîche• 12 small roll• Cress, to serve

Makes44

Prep Time20 Mins

Thanks to BBC Good Food for this recipe www.bbcgoodfood.com4

BerryWorld Raspberry

Goat’s Cheese Crostini

You’ll need

• 1 baguette• 3 tsp oil• 150g soft, crumbly

goat’s cheese• 300g raspberries• Small bunch of basil• Olive oil and balsamic

syrup to serve

Makes20

Prep Time10 Mins

Cook Time10 Mins

What to do

1. Heat the oven to 180°C/160°C fan. Cut the baguette into 20 thin slices, drizzle with oil and toast in the oven until golden.

2. When they’re cool enough to handle spread each slice, generously with goat’s cheese then top with 2 raspberries, a basil leaf and a good grind of pepper.

3. Lay on a serving dish and drizzle with olive oil and balsamic syrup.

The creamy goat’s cheese perfectly complements the tangy raspberries, and the sweet balsamic finishes these off perfectly.

Thanks to BerryWorld for this recipe www.berryworld.com5

Jane Devonshire’s

Gluten-free Scone Muffins

You’ll need

• 450g gluten-free plain flour• 80g butter • 1 tsp salt• 4 tsp caster sugar• 4 large free range eggs separated• 2 tbsp baking powder• 200ml milk • 1 egg for glazing• 12 muffin tin and 12 muffin cases

Makes12

Cook Time25 Mins

What to do

1. Preheat oven gas mark 7/220°C.

2. Separate the eggs and put the whites into a large mixing bowl.

3. In another bowl sift the flour, add the sugar, salt and cubed butter to the flour. Using your fingertips lightly work the butter into the flour until a bread crumb like texture achieved.

4. Add the eggs yolks, baking powder and using a wooden spoon or spatula lightly mix in and then slowly add milk.

5. I find it easier to use an electric whisk for this part, I whisk the 4 egg whites until stiff peaks.

6. A tablespoon at a time add the flour mixture into the beaten egg white and continue whisking until all flour mixture combined into the egg white. Take your time to make sure there are no lumps.

These taste exactly like scones but as they are Gluten Free the mix is much wetter so you can’t roll it out like ordinary scones, I therefore cook them in muffin cases, wait for them to cool and cut them in half

and serve them like a scone, they are very light.

I am proud of this recipe and that is one of the reasons I wanted to use it for the Afternoon Tea Campaign for Breast Cancer Care a cause so very close to my heart.

7. Fill the muffin cases with the mixture (its about 1.5 tablespoon of mixture to each muffin case).

8. Mix the spare egg with a fork and using a pastry brush put the egg on the top of the muffins to glaze them, using this opportunity to smooth the top of the mixture flat.

9. Place in the oven and bake for 20-25 minutes. They are a little paler than normal muffins.

10. Remove from oven, allow to cool. When ready to serve remove from the muffin cases. Slice in half and smother with strawberry jam and clotted or whipped cream.

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MasterChef’s Jane Devonshire is supporting Breast Cancer Care’s Afternoon Tea

BerryWorld Gluten-free

Strawberry and Almond Macaroons

You’ll need

For the macaroons• 4 large egg whites• 175g icing sugar• 170g ground almonds• 30ml water• 170g caster sugar

For the filling• 200g butter (at room temperature)• 100g icing sugar• 10 strawberries hulled and sliced

Makes8

Prep Time20 Mins

Cook Time15 Mins

What to do

1. Preheat the oven to 170°C fan/150°C.

2. Place 2 of the egg whites in a large bowl, sift in the icing sugar and ground almonds and mix into a paste.

3. Place the water and caster sugar in a small pan, and bring to the boil. The syrup needs to reach 118°C.

4. While the syrup is boiling, whisk the 2 remaining egg whites until stiff, ideally using an electric whisk. Pour the hot syrup slowly into the egg whites, whisking all the time. Continue whisking until the mixture is thick glossy and cool – the syrup will cook the eggs.

Macaroons are a perfect treat to impress your guests. These strawberry and almond macaroons are particularly light and fruity.

Thanks to BerryWorld for this recipe www.berryworld.com

5. With a spatula, gently stir the syrup and egg whites mixture with the sugar, and almond paste until the two mixtures are combined.

6. Place the mixture into a piping bag and pipe out equal rounds onto a baking tray lined with greaseproof paper. Don’t worry if all the mix doesn’t fit on the tray, you can cook it in batches.

7. Allow the macaroons to sit for 20-30 minutes so they can form a skin. Cook the macaroons for 15-20 minutes and then allow to cool on the tray for 10 minutes.

8. For the filling, beat the butter and icing sugar together until light and fluffy. Sandwich the macaroons together with two slices of strawberries and a little buttercream.

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Fay Ripley is supporting Breast Cancer Care’s Afternoon Tea

Fay Ripley’s Easy Bakewell Cake

I’m such a big fan of the Bakewell that I once dragged my husband to the town of ‘Bakewell’ in the Peak District just to taste their authentic

tarts. Well mine is just as good but super easy to make.

You’ll need

• 150g butter, softened• 150g golden caster sugar• 150g self-raising flour• 150g ground almonds• 2 large free-range eggs• 1 tsp vanilla extract• 6 tsp raspberry jam• 1 x 150g punnet raspberries• 50g flaked almonds• 22–24cm springform cake tin

What to do

1. Preheat the oven to 160°C (fan), 180°C, gas mark 4. Line the cake tin with baking parchment.

2. Using a food processor or an electric whisk, blitz or whizz the butter, sugar, flour, ground almonds, eggs and vanilla extract. Plop half of the mix into the lined cake tin and smooth.

3. Now dot the jam, ½ teaspoon at a time, all over and scatter with the raspberries. With the remainder of the cake mix, drop dollops over the fruit to cover but don’t worry about the holes just use your fingers to spread it about a bit.

4. Scatter the flaked almonds over and bake for 45-50 minutes until golden brown. Serve warm or at room temperature.

Serves6-8

Prep Time15 Mins

Cook Time50 Mins

8

BerryWorld Vegan

Blackberry & Chocolate cupcakes

These vegan cupcakes are full of chocolatey goodness, the rich chocolatey flavour and the tart blackberries makes a great combination.

Serves18

Prep Time15 Mins

Cook Time20 Mins

You’ll need

• 250ml almond milk• 220g caster sugar• 80ml rapeseed oil• 1 tbsp vanilla seed paste• 210g self-raising flour• 1 tsp baking powder• 30g cocoa powder• 120g blackberries, chopped if large

For the icing• 150g icing sugar• 20g blackberries plus extra to decorate

What to do

1. Heat the oven to 180°C/160°C fan and line two bun tins with fairy cake size cases. In a bowl beat together the milk, sugar, oil and vanilla until combined.

2. Reserve 2 tsp of flour then in a separate bowl sieve together the flour, cocoa and baking powder. Fold the dry ingredients into the wet until all combined. Sprinkle the reserved flour over the blackberries and gently shake them until they’re coated then gently stir into the batter.

Thanks to BerryWorld for this recipe www.berryworld.com

Note: These work best in smaller fairy cake cases. The cakes can cook and rise quickly without drying out. We’ve used almond milk but you can use any milk you prefer.

3. Divide the mixture between the cake cases, bake for 20-24 minutes until the cakes spring back when you gently press the tops. Leave to cool completely.

4. While the cakes are cooling, make the icing. Roughly mash the blackberries and stir into the icing sugar.

5. When the cakes are cold spread the icing over and top with a whole blackberry.

9

BerryWorld Lemon and

Blueberry Muffins

These delicious tangy blueberry muffins have a crunchy topping are

just bursting with blueberries and lemon curd, best served warm and fresh from the oven. Easy and quick to make they

are perfect for a teatime treat.

You’ll need

• 100g butter• 200g blueberries• 250g self-raising flour• 1 tsp bicarbonate of soda• 100g caster sugar• Zest of 1 lemon• 2 free range eggs• 150ml semi skimmed milk• 10 tsp lemon curd• 6 tsp demerara sugar

What to do

1. Preheat the oven to 220°C/200°C fan/gas 6.

2. Line a deep muffin tin with paper cases.

3. Place the butter in a small pan and melt, allow to cool for a few minutes.

4. Wash the blueberries and pat dry, toss in a little flour.

5. Sift the flour and bicarbonate of soda into a large bowl. Stir in the caster sugar, blueberries and lemon zest.

6. Beat the eggs, add the milk and melted butter, mix together and pour into the flour mixture. Mix together quickly and lightly, the mixture should still look a bit lumpy.

7. Divide between the muffin cases, make a little indent and place a teaspoon of lemon curd on the top of each one, sprinkle with the demerara sugar.

8. Bake for approx 20 mins until risen and golden.

9. Cool for at least a few minutes before enjoying.

Thanks to BerryWorld for this recipe www.berryworld.com

Serves10

Prep Time15 Mins

Cook Time20 Mins

10

Romy’s Vegan Coffee Walnut Cake

11

You’ll need

• 1 tbsp flaxseeds• 3 tbsp hot water• 300g flour• 3 tbsp maple syrup• 50g walnuts, plus more for decoration• 2 tsp cinnamon• 1 tsp baking powder• 4 tbsp coffee – either instant coffee

in hot water, or cold brew• 200ml soy milk• 120ml rapeseed oil• Coconut oil for the baking dish For the icing:• 2 cups icing sugar• 1-2 tbsp chai tea • (soaked in the fridge over night)• 1/2 tsp vanilla essence• 2-3 tbsp soy milk

What to do

1. Mix the flaxseeds with the hot water and set aside for 10 minutes.

2. Mix the flour with the baking powder and cinnamon, then add in a handful of walnuts, leaving some nuts left over for the cake decoration at the end.

3. In a large jug blend the coffee and soy milk with the maple syrup, then add the rapeseed oil.

4. Once combined, add the flaxseed-mixture to the flour-mix and slowly add the liquids whilst stirring with a spatula.

5. Oil a baking tin (I used a round one!) with coconut oil and add the mixture to the tin. I prefer not to use baking paper for my cakes, as it gets easily stuck on the cake and ruins it. Instead I prefer oiling the tins and then lightly dusting with a little flour.

6. Bake in the oven for 30 minutes at 180 degrees.

For the icing:

1. Add 2 cups of icing sugar to a bowl, then slowly add the chai tea and vanilla essence whilst stirring with a fork.

2. Add in a little soy milk until the mix is smooth, but thick. If it gets too runny, add more icing sugar. The consistency is supposed to be thick, but not crumbly.

3. Add the icing onto the cold cake and transfer to the fridge to set.

Cook Time30 Mins

Thank you so much to Romy for this recipe romylondonuk.com

Carrot cake (low carb)

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You’ll need

• 300g wholemeal flour• 1 tsp baking powder• 2 tsp mixed spice• 3 eggs, beaten• 1 banana, mashed• 3 tbsp granulated sweetener• 50ml rapeseed oil + 2 tsp to oil the tin• 50g sultanas• 400g carrots

For the topping:• 250g fat-free quark (cream cheese)• 1 tbsp granulated sweetener• zest of 1 orange• 20g walnut pieces

What to do

1. Heat the oven to 180°C/gas 4 and lightly grease a 20cm x 25cm cm cake tin with the rapeseed oil.

2. In a bowl, mix the flour, baking powder and spice together.

3. In another bowl add egg and banana and beat well. Mix in the sweetener and oil.

4. Gradually fold the dry ingredients into the banana, egg and oil mixture, then fold in the sultanas and carrots.

5. Pile the mixture into cake tin and bake for 25-30 minutes then remove from the oven and allow to cool on a wire rack.

6. When the cake is cool, cover with the sweetened quark and top with orange zest and walnut pieces.

Chef’s tips:

Cook Time25–30 Mins

Thank you to Diabetes UK for this recipe. Photo copyright: Diabetes UK

1. Make sure the cake is completely cooled before topping otherwise the cream cheese will melt.

2. Try cutting into small squares before you top it, then pipe a blob of sweetened cream cheese onto each square and sprinkle with orange zest and a piece of walnut.

3. You could use cinnamon in place of mixed spice or try using different nuts such as hazelnuts or almonds.

Chocolate, almond and berry cake (low carb)

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You’ll need

• 1 tsp rapeseed oil (for cake tin)• 50g wholemeal flour• 50g plain flour• 15g cornflour• 1 tsp baking powder• 15g cocoa powder• 4 eggs, separated• 1 tbsp 0% fat Greek yogurt• 4 tbsp granulated sweetener• 2 tsp natural almond extract

For the topping:• 200g fat-free quark (cream cheese)• 1 tbsp granulated sweetener• 175g fresh strawberries, sliced• 125g fresh raspberries

What to do

1. Heat the oven to 190°C/gas 5 and lightly oil a 20 cm cake tin.

2. Sieve the wholemeal, plain, cornflour, baking powder and cocoa powder into a bowl. (The bran in the wholemeal won’t go through the sieve but just add it back to the bowl).

3. In another bowl add egg yolks, yoghurt, sweetener and almond extract and beat well.

4. In a separate bowl beat the egg whites until they form a stiff peak.

5. Gradually fold the dry ingredients, egg yolk and yoghurt mixture together, then carefully fold in the egg whites.

Cook Time20–25 Mins

Thank you to Diabetes UK for this recipe. Photo copyright: Diabetes UK

6. Place the mixture immediately into the oiled cake tin and bake for 20-25 minutes, then remove from the oven and allow to cool on a wire rack.

7. Meanwhile, make the topping by stirring 1 tablespoon of sweetener into the quark and mixing well, leave it in the fridge until you are ready to top the cake.

8. When the cake is cool cover with the sweetened quark and top with fresh strawberries and raspberries.

Low Carb Brownies

14

You’ll need

• 100g (3.5oz) sugar-free cocoa powder• 90g (3oz) Truvia or similar granulated sweetener• 90g (3oz) ground almonds• 1 tsp sugar-free vanilla extract • 150g (5oz) unsalted butter, softened • 3 eggs • ½ tsp baking powder

What to do

1. Preheat the oven to 190C/375F/Gas Mark 5.

2. Mix cocoa powder with sweetener, almond flour and baking powder.

3. Lightly beat eggs and mix with softened butter and vanilla extract.

Thank you to Jill from Llandudno, North Wales for this recipe.

4. Combine wet and dry ingredients, and mix thoroughly.

5. Pour mixture into a greased baking tray or a cake tin.

6. Bake for 20-25 minutes. The top of the brownies should be firm but the inside should stay moist, so take care not to over-bake them.

Serves10

Prep Time5 Mins

Cook Time25 Mins

If you have any questions about Afternoon Tea call 0300 100 4442 or email afternoontea@breastcancercare .org .uk Registered charity: England and Wales 1017658, Scotland SC038104