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We can have our cake and eat it

We don’t usually need an excuse for a cup of tea and a slice of cake but, just in case, did you know that 9-15 August is Afternoon Tea Week which celebrates the tradition of taking afternoon tea?

Of course, we are all aware that too much sugar and fat in our diet is bad for our health but the occasional treat will do us no harm. Indeed the enjoyment that comes from sharing tea, cake, conversation and laughs with our friends, colleagues and relatives can be positively beneficial to our mental health.

We can also enjoy healthier options that are lower in fats and sugars but still taste delicious. Our in-house chef, John Weallens, regularly serves up such delights for the Chiswick residents and Afternoon Tea Week will be no exception. Here John shares one of his favourite recipes for Carraway Cake.

Caraway cake

  • Butter for greasing
  • 300g plain flour
  • 1 teaspoon baking powder
  • salt to taste
  • 125g butter, softened
  • 150g caster sugar
  • 1 tablespoon caraway seed
  • 1 egg
  • 125ml milk

Preheat oven to 180 C / Gas mark 4. Grease and flour the bottom and sides of a 20cm sandwich tin with butter.

Sift together flour, salt and baking powder.

Cream 125g butter and sugar together. Mix in caraway seeds and egg. Add flour mixture and milk, beating well. Pour batter into prepared tin.

Bake for about 45 minutes, or until a knife inserted into the centre comes out clean. Cool.

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