Botanical Linens and Prints & Seasonal Baking Recipes

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Seasonal Baking Recipes

About Tilly

Welcome to Tilly’s Table — here you’ll find seasonal baking recipes, Australian-made table linens and prints, and other good things for your home and table.

Hello! I’m Tilly – a cook and photographer based in the Blue Mountains, Australia, with my husband and two small children. Here, in between chasing kids around, I photograph food and flowers and write seasonal baking recipes for my website and online store. My photographs are available as greeting cards, limited edition prints and luxurious table linens via my online store, and I share seasonal baking recipes and family stories via my monthly newsletter. So, please pull up a chair, let me make you a cup of tea (wouldn’t that be nice?) and have a look around…

Feeling Social

Newsletter: A few good things to COOK. EAT. SHARE.

Newsletter: A few good things to COOK. EAT. SHARE.After a little hiatus, my newsletter is back! Just in time for a spot of festive baking too. My latest newsletter will wing its way out on Tuesday, and in it you will find the recipe for this Sour Cherry, Pistachio & Turkish Delight Rocky Road, a free-shipping code for my online store, and some other good things to cook, eat and share.If you’re not already subscribed, you can find the sign-up link in my bio. Happy Sunday folks. x#tillystable #cookeatshare #theplaincakeappreciationsociety #lifeandthyme #bakefeed #f52grams #foodfluffer #seasonalsimplicity #graziher #firstweeat #slowandglow #countrystyleloves #myseasonaltable #momentsofmine #lovelocalbluemountains #wherewomencook #myopenkitchen #imsomartha #nodaywithouttea #petalsandprops

The Plain-Cake Appreciation Society {edition 36},

The Plain-Cake Appreciation Society {edition 36}, Gingerbread Madeleines with Rosewater Glaze.I don’t know about you, but our week has been a bit of a pickle really. The weather, and my to-do list both doing my head in… BUT, it’s Friday, we have cakes (plural!) and the weather is the perfect excuse to stay in and eat them. xIngedients:
125g unsalted butter, chopped
1 tsp vanilla bean paste
1 tbsp golden syrup
80ml milk
1 tsp finely chopped fresh ginger
2 large eggs
110g brown sugar
1 tsp ground ginger
2 tsp gingerbread spice (or a mix of cinnamon, coriander, nutmeg & star anise)
150g self-raising flour
Pinch of salt
Glaze:
240g icing sugar
1 tbsp hot water
2 tsp rosewater
Method:
Place butter, vanilla, golden syrup, milk and fresh ginger in a small saucepan and heat until butter has melted. Stir and set aside to cool.
In a medium bowl, whisk eggs and brown sugar until bubbly and combined. Add ground ginger and gingerbread spice and whisk again.Add half the flour and salt to the batter and mix in before stirring in cooled butter mixture. Add remaining flour and mix to a smooth batter. Cover and allow to rest in the fridge for at least an hour or up to 2 days.
Preheat oven to 170°C (ff) and grease a 12 hole madeleine tin well with butter. Dust with flour, tapping out any excess. Spoon a scant tablespoon of batter into each madeleine hole and bake for 9-10 minutes, or until risen and cooked through.
Whilst madeleines are cooking, make glaze by placing icing sugar, water and rosewater into a bowl and mixing until smooth. (It will be quite runny, as we want a shiny thin coat of icing.)
Take cakes out of the oven and allow to cool in the tin for a few minutes before removing from the tin and spooning a teaspoon of glaze over each cake. Place on a cooling rack over a baking tray to set – or eat warm and sticky with a big cup of tea.
Wash madeleine tray & make another batch, or leave the remaining batter in the fridge for the next day. Glaze will keep covered at room temperature, just add a few drops of hot water and stir before using again. (Recipe makes 24–36 madeleines).#theplaincakeappreciationsociety #cookeatshare #tillystable #foodfluffer

Little luxuries. Australian Summer Collection.In

Little luxuries. Australian Summer Collection.Inspired by the flavours and flowers of Australian summer-time, this collection of tea towels, greeting cards and limited edition prints is a nostalgic-ode to summers past. Mangoes, prawns and pavlova jostle with waratahs and flowering gum. Find them on my website now. Link in bio. x#averyniceteatowel #tillystable #cookeatshare #australiantextiledesign #australianmade #botanicaltable #beautyundermynose #mtnsmade #ladystartuplove #ladystartuplife #botanicaldaydreams #countrystyleloves #averyniceteatowel #myseasonaltable #myopenkitchen #graziher #galahmagazine #lovelocalbluemountains

The Plain-Cake Appreciation Society {edition 35},

The Plain-Cake Appreciation Society {edition 35}, a Sultana & Sherry Cake and a bucket of peonies.My parents came to visit this week and with them came the most glorious bucket of peonies. I decided their visit and those peonies warranted cake and tea (on repeat), and so that’s mostly what we’ve done this week.I’ve just pulled another sultana & sherry cake from the oven and it’s cooling happily on the kitchen bench next to those beautiful peonies - a most cheering Friday afternoon sight if I ever did see one.Happy Friday folks. Hope your weekend includes cake and flowers too. xIngredients:
100g sultanas
125ml Pedro Ximenez (or sweet sherry)
125g unsalted butter, softened
165g caster sugar
1/2 tsp vanilla bean paste
3 eggs
125g SR flour
60g almond meal
Pinch of salt
1 tsp baking powder
60ml pure creamPlace sultanas and Pedro Ximenez in a small saucepan and heat until just below a simmer. Allow to cool for several hours or overnight.Preheat oven to 160 degrees C (ff), and grease a deep 18cm round tin well with butter, lining the base with baking paper.Cream butter, sugar and vanilla until very light and fluffy. Add eggs, one at a time, mixing well in between.In a medium bowl, whisk together flour, almond meal, salt and baking powder. Add half to the butter mixture along with the cream and stir to combine. Add remaining flour along with sultanas and Pedro Ximenez and stir to combine.Spoon batter into greased tin, tapping tin lightly on the bench to get rid of any air bubbles and smoothing the top with a spatula. Place in preheated oven and bake for 50-55 minutes, or until golden and cooked through.Allow to cool in tin for 10 minutes before turning out onto a wire rack to cool further. Serve cake warm in thick slices with a big cup of tea.#tillystable #cookeatshare #theplaincakeappreciationsociety #lifeandthyme #feedfeed #bakefeed #f52grams #foodfluffer #seasonalsimplicity #thatsdarling #graziher #firstweeat #slowandglow #countrystyleloves #myseasonaltable #momentsofmine #teaandseasons #lovelocalbluemountains #averyniceteatowel #wherewomencook #myopenkitchen #imsomartha
#wildseasonalinspiration #nodaywithouttea

Some days you’ve just got to chuck out the to-do

Some days you’ve just got to chuck out the to-do list and faff with flowers. Tea and cake companions highly recommended also.Mum and Dad arrived last night with the most beautiful bucket of peonies from @newenglandpeonies. So this afternoon I cleared my diary (who am I kidding, I don’t use a diary), to commune with the flowers. Ah, the scent. And those ruffles. Heaven.#excessivelydivertedbyflowers #botanicaldaydreams
#tillystable #cookeatshare #theplaincakeappreciationsociety #slowandglow #countrystyleloves #myseasonaltable #teaandseasons #clickcommunity #nodaywithouttea
#wildseasonalinspiration #petalsandprops

The Plain-Cake Appreciation Society {edition 34),

The Plain-Cake Appreciation Society {edition 34), Cardamom, Rose & Poppy Seed Cake.I don’t know about you, but I find cake with pink icing inordinately cheering. Even more so at the end of a wet and woolly week, when everyone feels more than a bit harried.This particular cake not only boasts rather shocking pink rose icing, but also the unexpected warmth of cardamom and subtle crunch of poppyseeds - a combination which I personally love. It seemed a fitting way to celebrate the end a week of changeable weather and little people with big feelings anyway.Happy Friday. I do hope your weekend is full of good things. x
Ingredients:
185g unsalted butter, softened
185g caster sugar
3 eggs
225g self-raising flour
1 tsp ground cardamom
Pinch salt
1 tbsp poppy seeds
185g buttermilk
½ tsp rose water
Icing:
160g icing sugar
1 tsp rose water
1 tbsp hot water
Drop or two of pink colouring (optional).
Preheat oven to 160°C (fan-forced) and grease and line an 18cm deep round tin with butter and baking paper.
Beat butter and caster sugar until very light and fluffy. Add eggs, one at a time, beating well in between.
In a medium mixing bowl, place self-raising flour, ground cardamom, salt and poppy seeds, and whisk to combine. Add half to the butter and sugar mixture and stir to combine, before adding half the buttermilk and rose water. Stir again and then add remaining dry ingredients and buttermilk. Mix to a smooth batter and spoon into prepared tin.
Give the tin a couple of taps on the bench to get rid of any air-bubbles and place in pre-heated oven to bake for 50-55 minutes or until risen and cooked through. Allow to cool in tin for 10 minutes before turning out onto a wire rack (right way up) to cool completely.
When the cake is cool, place icing ingredients in a small mixing bowl and stir to a smooth glaze. Place cake on a serving plate and drizzle over icing. Allow icing to set before slicing and serving.
Any leftover cake will keep happily in an airtight container at room temperature for 2-3 days.#cookeatshare #theplaincakeappreciationsociety #lifeandthyme #bakefeed #foodfluffer #slowandglow #myseasonaltable #wherewomencook #imsomartha

Wednesday. To say it’s been a little damp in the

Wednesday. To say it’s been a little damp in the mountains today is a bit of an understatement. I needed my waders for school pick-up. But the garden is looking gloriously sodden and drippy, and to be honest, I rather like an inside day.Kip and I pottered around inside, packing some orders, making play dough dinosaurs, and working our way through @anjadunk new cookbook ‘Advent’, which is so beautifully full of Christmas cheer it is impossible not to smile. Not a bad day. x#talesofthemoment #beautyundermynose #heitermoments #tillystable #cookeatshare #excessivelydivertedbyflowers #botanicaldaydreams #verilymoment #seasonalsimplicity #thatsdarling #lovelocalbluemountains #graziher #slowandglow #countrystyleloves #momentsofmine #wildseasonalinspiration #nodaywithouttea #petalsandprops

It’s Monday, which means I’m drinking tea and

It’s Monday, which means I’m drinking tea and planning what to bake this week…This date and ginger cake is always a good idea (recipe a good while back in my grid), but I’m also thinking of something new, with pink icing, because I like pink icing.What are you cooking this week? Happy Monday folks. x#tillystable #cookeatshare #theplaincakeappreciationsociety #lifeandthyme #feedfeed #bakefeed #f52grams #foodfluffer #graziher #firstweeat #countrystyleloves #myseasonaltable #momentsofmine #teaandseasons #lovelocalbluemountains #averyniceteatowel #wherewomencook #imsomartha #clickcommunity

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Seasonal Recipes

TillysTable_CardamomCake_2_2224 — Cardamom, Rose & Poppyseed Cake
The Plain-Cake Appreciation Society {edition 34}, Cardamom, Rose & Poppy Seed Cake.
I don't know about you, but I find cake with pink icing inordinately cheering. Even more so at the end of a wet and windy week, when everyone feels more than a bit harried.
15. November 2021/by Tilly Pamment

TillysTable_PassionfruitCakeCover_1770 — Passionfruit Butter Cake
The Plain-Cake Appreciation Society {edition 30} - a Passionfruit Cake and playing favourites.
27. October 2021/by Tilly Pamment

TillysTable_SugaredCitrusCake_2021-07-17_9015 — Sugared Citrus & Semolina Cake
A simple, sturdy drizzle-cake that can be made with whatever citrus you have on hand. I’ve made versions with lemon, lime and bergamot (after impulse buying a glorious box of bergamots online…) and all work beautifully.
10. September 2021/by Tilly Pamment

TillysTable_PistachioCake_Cover2 — Pistachio & Rose Cake
The Plain-Cake Appreciation Society {edition 22}, Pistachio and Rose Cake.
20. August 2021/by Tilly Pamment

TillysTable_burntbutter5 — Burnt-Butter Sheet Cake with Blackberry Buttercream
The Plain-Cake Appreciation Society {edition 15}, Burnt-butter Sheet Cake with Blackberry Buttercream.
25. June 2021/by Tilly Pamment

TillysTable_brownies3 — Sour Cherry & Shiraz Brownies
Years ago, when I ran a cake stall at the Bondi Farmers' Market, double chocolate brownies were my best seller. I would make trays and trays of them on Friday night and inevitably wish I had made one more tray when they sold out early the next morning.
31. March 2021/by Tilly Pamment

TillysTable_doublechocloaf — Double Chocolate Loaf Cake
Welcome to this week's meeting of 'The Plain-Cake Appreciation Society'. It seems only fitting that this week I give you a chocolate offering - the proximity to Easter and the weather positively demand it - and who am I to stand in the way of chocolate cake?
26. March 2021/by Tilly Pamment

TillysTable_HotCrossBuns — Apricot & Sultana Hot Cross Buns
It's a slippery-slope that first hot cross bun of the season. A steep descent towards carbohydrate-induced haze, but one I happily slide (earlier, and earlier) each year.
23. March 2021/by Tilly Pamment

TillysTable_browned_butter_cake — Browned-Butter Cake with Cumquat Glaze
Introducing 'The Plain-Cake Appreciation Society' - a club for connoisseurs of uncomplicated bakes, simple cakes the general appreciation of pausing daily for tea and cake. Sound good?
11. March 2021/by Tilly Pamment

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