Hip, hip, hurray! it’s National Tea Day (Sunday 21st April 2019)
Darlings, now before I proceed any further, I must admit, I haven’t foggiest idea how or why this recipe commenced its culinary journey as a “saucer cake” – so, if you possess an inkling of a clue please do let me know!
Okey dokey, in celebration of this totally “tea-tastic” day, may I present Mrs Beeton’s Rose & Lime Saucer Cake – How spiffing. Yes, that’s right darlings, this bloomin’ marvellous floral creation oozes the delightful fragrance of an English country garden, well, in this case the delicate aroma of pink dainty roses that grow in a wreath-like fashion, tightly gripped around the grand stone entrance of one of those quaint countryside abodes – a picture postcard image, springs to mind!
I Say, this terribly British recipe, which I discovered in my 1906 edition of Mrs Beeton’s Book of Household Management, has been recreated with a bit of a Miss Windsor twist, of course! You see, before I got my creative hands on this recipe, I must divulge that it was quite bland and boring – only flour, sugar, butter, eggs, with a bit of candid peel thrown in!
Oh, and by the way, Mrs Beeton’s original saucer cake recipe calls for plain flour along with cornflour, but I found the latter made my version extremely delicate and crumbly, so if you require it to be less so, then please just use plain flour – there’s a good, darling!
So, in keeping with my rose and lime theme for National Tea Day, I revived Mrs Beeton’s recipe with the added extras of rose water, crushed dried rose petals, and lime zest – please note: on the day of creation Miss Windsor was clean out of limes, so one had to use lemon zest instead!
Darlings, I must say, this cake is also exceedingly light and spongy, accompanied by a pleasant hint of zingy lime – I say, the perfect sweet treat for those who wish to indulge in a luxurious, aromatic, and tangy spot of afternoon tea.
Darlings, if you haven’t already twigged, today is all about TEA, “You don’t say, Miss Windsor!” Therefore, in the spirit of this splendid celebration, and to accompany this delightfully flavoursome cake, I sampled and reviewed an exquisite blend of fragrant tea – Miles Lavender Limeflower & Rose Tea.
Darlings, for those who have not stumbled across this superior brand until now, “Miles” is a highly acclaimed purveyor of fine tea and coffee from Porlock, Somerset, and is known by the grand title of Miles Tea & Coffee – well, I never!
By the way, it would’ve pleased me greatly, including all my fellow food history fanatics, if one could verify that one's version of Mrs Beeton’s Saucer Cake was based on a Victorian recipe – from Mrs Beeton’s Book of Household Management, first published in 1861.
But regrettably my dears, I failed to find any reference to this at all when I scoured the pages of my modern-day mentor: the jolly old internet, therefore, I believe this recipe may have only been added to the later editions. However, if you’re privy to such information, or maybe you own a copy of the 1861 edition, then please do get in touch if you just so happen to come across Mrs Beeton’s Saucer Cake recipe - Ta very muchly!
Darlings, now there’s very little more to say about this divine baked goodie! Except it’s exceedingly scrumptious, bursting with a rather feminine combination of flavours – hence the ever so slight sniff of English rose perfume by Yardley – the finest old-fashioned British perfumer.
So, without further ado, please dash off to your kitchen, mixing bowl and wooden spoon at the ready, and have a blimmin’ good go at recreating another slice of food history!
Oh, and don’t forget to enjoy each slice with a sup of Miles Lavender Limeflower & Rose Tea, or any fine blend of rose tea will do – to be, of course, supped from an English bone china cup and saucer.
ALL PHOTOGRAPHY BY MISS WINDSOR
Mrs Beeton’s Rose & Lime Saucer Cake!
Preparation time: 30 mins
Cooking time: 20-22 minutes
Serves 6 rather spiffing guests!
The Finishing Touch
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