Delicious tea time cake recipes

Ginger cake

Ingredients
1 lemon
1 cup butter, at room temperature
3⁄4 cup granulated sugar
4 eggs
3 tbsp freshly grated ginger
1 3⁄4 cups all-purpose flour
1 tsp baking powder
20 blanched almonds, slivered
1⁄4 cup dark chocolate, chopped

Cooking instructions:
Preheat oven to 350°F. Butter a 10-inch springform pan and sprinkle with a few pinches of flour. Set aside.

Grate peel of about half the lemon and press the juice of the whole lemon. Reserve peel and juice. Blend butter and sugar in a medium bowl until light and fluffy. Add eggs one at a time, stirring constantly. Add lemon and ginger to mixture. Combine flour with baking powder in a separate bowl and stir into batter. Pour batter into springform pan. Sprinkle with slivered almonds and chopped chocolate pieces. Bake cake on middle rack of oven for 50 to 60 minutes. Let cake cool slightly before unmoulding it. Sprinkle with a little icing sugar before serving.

Raspberry lime roulade

Ingredients
3 eggs
2⁄3 cup granulated sugar
1 cup all-purpose flour
1 tsp baking powder
1 tbsp water
Grated peel of 2 limes
1 cup raspberry jam

Cooking instructions:
Preheat oven to 475°F. Cover a baking sheet with parchment paper. Whisk eggs and sugar together in a medium bowl until foamy. Mix flour with baking powder in a small bowl and add to batter, together with water and grated lime peel. Spread batter in a layer over parchment paper. Bake on middle rack of oven for about five minutes, until cake looks firm and lightly golden. Sprinkle cake with a pinch of sugar, then carefully turn slab upside-down and remove parchment paper. If paper is difficult to remove, sprinkle it with a little bit of cold water. Spread raspberry jam in a thin layer over cake. Roll cake lengthwise and place it with the joint facing down. Wrap the cake in parchment paper and refrigerate until ready to serve. Remove cake from fridge, unroll parchment paper and slice cake into rounds.