Botanical Linens and Prints & Seasonal Baking Recipes

Botanical Linens & Prints

Shop Collection

Seasonal Baking Recipes

About Tilly

Welcome to Tilly’s Table — here you’ll find seasonal baking recipes, Australian-made 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

Friday again. And finally the end of term. It’s

Friday again. And finally the end of term. It’s cold and drizzly in the mountains today; perfect rhubarb-tart-weather. Also tea-weather, always perfect tea-weather. Happy Friday folks. xRhubarb, Ricotta & Strawberry Galette
Pastry:
225g plain flour
125g unsalted butter, cubed
Pinch of salt
100g sour cream
1 egg, lightly beaten
Ricotta Filling:
250g fresh ricotta, strained
55g caster sugar
1 tsp vanilla bean paste
Zest of one lemon, finely grated
Fruit:
300g rhubarb, cut into 5cm batons, stems halved or quartered
250g strawberries, hulled and quartered
80g caster sugar
1 tsp lemon juice
1 tbsp cornflour
1 tbsp milk or cream to glaze pastry
1 tbsp caster sugar, extra for crustTo make pastry, place flour, salt and butter in the bowl of a food processor and pulse until mixture resembles chunky breadcrumbs. Add sour cream and egg and pulse to bring pastry together. Don’t over mix the pastry at this stage, some lumps of butter and flaky bits are fine, and will make for a lighter, more tender pastry. Form into a ball and flatten slightly before covering with plastic wrap and refrigerating for at least an hour.
When pastry has chilled, preheat oven to 180°C (fan-forced). Next, make ricotta filling by combining all filling ingredients in the bowl of a stand mixer and beating until light. Set aside until ready to use.
For the fruit topping, place rhubarb, strawberries, caster sugar, lemon juice and cornflour in a mixing bowl and toss to combine. Leave to sit whilst you roll out your pastry.Take the pastry from the fridge and roll out on a lightly floured surface to a 35cm round. Place pastry on a baking sheet lined with baking paper and spread with ricotta, leaving a 5cm boarder around the outside. Top with fruit, spreading out into an even layer, and fold over pastry boarder to enclose. Brush the boarder with milk or cream and scatter over extra tablespoon of caster sugar.
Place in oven and bake for 45-55 minutes, or until pastry is golden brown and fruit is starting to caramelise. Remove from oven and allow to cool on a wire rack. Best served warm or at room temperature on the day it is baked (double cream or ice cream is also a very good idea).

Cake; somehow both trivial and necessary. Especial

Cake; somehow both trivial and necessary. Especially in troubling times. Also on birthdays, always on birthdays. And today just happens to be mine.Another lap around the sun and one for which I am wholly grateful. (And oh, it is a happy day when birthdays and recipe testing coincide, isn’t it? A birthday cake of sample cakes, what could be better?). x#tillystable #cookeatshare #lifeandthyme #bakefeed #f52grams #foodfluffer #seasonalsimplicity #thatsdarling #firstweeat #slowandglow #myseasonaltable #momentsofmine #wherewomencook #myopenkitchen #imsomartha #clickcommunity
#wildseasonalinspiration #petalsandprops

A pikelets and play dough kind of day.This week

A pikelets and play dough kind of day.This week has been busy, in an excellent, but exhausting kind of way - so today called for pikelets (and breaking into the emergency play dough stash to buy 5 minutes peace with a hot cup of tea). Hope you’ve had a good week. xButtermilk pikelets:
2 eggs
300ml buttermilk
200g self-raising flour (or the same quantity plain flour + 3tsp baking powder)
Butter to fry the pikelets in.
⁣
Whisk all the ingredients (except butter) together in a medium mixing bowl until combined and smooth. ⁣You want a thick-dollop consistency, so add a little extra flour or milk accordingly.Heat a large frypan over medium heat. Add a knob of butter and when the butter is sizzling add heaped tablespoonfuls of pikelet batter.Wait until bubbles start to form on the surface of the pikelets before turning over and cooking for another minute of so. ⁣Continue cooking pikelets in batches until all the batter is used (makes 20-25 pikelets). ⁣Serve pikelets warm with extra butter, jam (and cream if you have it!). ⁣
⁣
(Perfect for keeping little hands busy and cheering-up big ones too.)#tillystable #cookeatshare #seasonalsimplicity #thatsdarling #firstweeat #slowandglow #myseasonaltable #momentsofmine #teaandseasons #wherewomencook
#nodaywithouttea #petalsandprops

I was reminded again today that the restorative qu

I was reminded again today that the restorative qualities of a walk, hot tea and cake are not to be underestimated. Glorious Autumn leaves and blooms are not a bad idea either. Happy Thursday friends. x#talesofthemoment #beautyundermynose #cornersofmyworld #quietchaotics #onequietcup #tillystable #cookeatshare #excessivelydivertedbyflowers #botanicaldaydreams

Coconut Jam Drops. Biscuits for days.I am breaki

Coconut Jam Drops. Biscuits for days.I am breaking with tradition today to bring you a plain biscuit recipe, rather than a plain cake one. I hope you’ll forgive me, but with all the tea drinking this week, I was in dire need of accompanying biscuits.I love a good plain biscuit almost as much as I do a plain cake - and jam drops have got to be one of the finest plain biscuits around. I have a real fondness for them in particular, as in the weeks and months after I had my first baby, whenever my mum would arrive for a visit she would bring with her bags of homemade jam drops and teeny-tiny melting moments. I think in those first few shell-shocked months of motherhood I lived predominantly on biscuits.Wishing you all a very lovely weekend, which hopefully includes plenty of biscuits. xCoconut Jam Drops125g unsalted butter, softened
75g caster sugar
1 tsp vanilla bean paste
150g plain flour
½ tsp baking powder
40g desiccated coconut
Pinch of salt
1 tbsp milk
120g raspberry jam or thick caramel

Preheat oven to 160°C (fan-forced) and line 2 baking trays with baking paper.

In the bowl of a stand mixer, cream butter, sugar and vanilla until light and fluffy. Place flour, baking powder, coconut and salt in a separate bowl and whisk together. Add to the creamed butter mixture along with the milk, stirring gently to form a soft dough.

Use your hands to roll scant tablespoonfuls of dough into balls and place on lined baking trays, leaving 4-5cm space between biscuits. Make an indent in the centre of each biscuit using your thumb and fill with a small amount of jam or caramel. Place biscuits in the oven to bake for 12-14 minutes or until they are just starting to colour.

Remove trays from the oven and transfer biscuits to a wire rack. I like to top up the jam or caramel a little in each biscuit whilst they are still hot as the jam does spread a bit during baking. Allow biscuits to cool completely before eating.Store any leftover biscuits in an airtight container at room temperature for 2-3 days.#tillystable #cookeatshare #foodfluffer #seasonalsimplicity #slowandglow #momentsofmine #imsomartha #petalsandprops
#theplainbiscuitappreciationsociety

I’m having trouble keeping track of the days thi

I’m having trouble keeping track of the days this week. A long weekend is very lovely, but it does rather throw out the rest of the week, doesn’t it?Today was a day of odd jobs, tea and biscuits at our house. Also a day of poking bowls of citrus at cranky/coldy kids in the hope of a miraculous mood-boost. Deluded, but hopeful, that was me today.I’ve now abandoned hopeful and settled entirely for deluded. Fish fingers, a bowl of oranges and a plate of jam drops is definitely a balanced meal, yes? Happy Wednesday friends. (It is Wednesday, isn’t it?) x(This is my limited edition ‘Cumquats’ print, available to purchase on my website.)#talesofthemoment #beautyundermynose #heitermoments #tillystable #cookeatshare #excessivelydivertedbyflowers #foodstories #eatcaptureshare #botanicaldaydreams #verilymoment #foodfluffer #seasonalsimplicity #thatsdarling #lovelocalbluemountains #slowandglow #myseasonaltable #momentsofmine

I have a real soft spot for tiny cakes. I’ve alw

I have a real soft spot for tiny cakes. I’ve always thought they bring a level of cheer totally disproportionate to their size. It has something, maybe, to do with the lack of guilt associated with eating something so small - but also I think, something to do with the nostalgia of childhood, and the unbridled joy of a tiny treat of one’s own.This week, I made a double batch of these baby cakes (that’s 72 ‘itty-bitty cakes’ as Kip calls them), and spent a very happy afternoon icing and decorating them. I divided the icing in three and made strawberry & rose, chocolate, and lemon curd flavoured Swiss meringue buttercream, just because I could. You can, by all means, replace the Swiss meringue buttercream for regular buttercream (which is more straightforward), but there really is something about a little marshmallowy-cloud of icing atop such a small cake that is utterly delightful. Also delightful was leaving little boxes of these on the doorsteps of unsuspecting friends. Love in cake-form. xBaby Cakes
(makes 36 mini cakes)

Cakes:
125g unsalted butter, softened
125g caster sugar
1 tsp vanilla bean paste
2 large eggs
150g self-raising flour
Pinch of salt
60ml milk

Swiss meringue buttercream:
2 large egg whites (70g)
140g caster sugar
175g unsalted butter, softened
1 tsp vanilla bean paste
60g strawberry jam + ½ tsp rosewater, or 90g lemon curd, or 50g dark chocolate melted and cooled

Preheat oven to 160°C (fan-forced) and line 3 x 12 hole mini cupcake trays with paper cases.

In the bowl of a stand mixer, cream butter, sugar and vanilla until very light and fluffy. Add eggs, one at a time, beating well in between.

Add half the self-raising flour and the salt to the creamed butter mixture, stirring gently, before adding half the milk. Once incorporated, follow with the remaining flour, then remaining milk mixing gently until just combined.

Spoon heaped teaspoonfuls of batter into prepared cupcake cases and bake for 10 minutes or until golden and cooked through. Take care not to over-bake as these little cakes cook very quickly. Allow to cool on a wire rack whilst you make the buttercream.Continued in comments. x

The Plain-Cake Appreciation Society {edition 57},

The Plain-Cake Appreciation Society {edition 57}, Quince & Blackberry Crumble Cake.I bought a new coat this week. One which, as my husband remarked, is basically just a sleeping bag with leg-holes and a hood. It is, and I love it.This cake is the culinary version of that coat - generous, warm and exceptionally comforting. Part fruit crumble, part cake, it only wants a puddle of vanilla custard or cream to complete the full hug-in-a-cake scenario. Happy Friday friends. xQuince & Blackberry Crumble CakeCrumble:
55g light brown sugar
75g plain flour
½ tsp ground cinnamon
Pinch of salt
50g unsalted butter, melted & browned

Cake:
150g unsalted butter, softened
165g caster sugar
1 tsp vanilla bean paste
2 large eggs
200g self-raising flour
Pinch of salt
10-12 slices baked quince* (see recipe in stories)
125g fresh blackberries

Preheat oven to 160°C (fan-forced) and grease a 22cm springform tin well with butter and line base with baking paper.

First make the crumble by combining brown sugar, plain flour, ground cinnamon and salt in a small mixing bowl. Whisk to combine before pouring in browned butter and using a fork to bring the mixture together to form a rubbly crumble. Place in the fridge to chill whilst you make the cake batter

In the bowl of a stand mixer, cream butter, sugar and vanilla until very light and fluffy. Add eggs, one at a time, beating well in between.

Sift self-raising flour and salt into the bowl with the creamed butter and eggs, stirring gently until just combined. Spoon batter into prepared tin. The batter will be quite thick, so use a spatula to gently spread the mixture evenly over the base of the tin.

Top batter with 10-12 slices of baked quince and then blackberries, before scattering over chilled crumble topping.Bake for 1hr - 1hr 10 minutes or until cake is golden and cooked through. Allow to cool for 10 minutes before carefully removing from the tin and serving cake warm with cream or custard.

*If you don’t have the time or inclination to make baked quince, just replace it with another punnet of berries of your choice.

#theplaincakeappreciationsociety #tillystable #seasonalsimplicity #bakefeed

Featured Products

Australian Blooms & Tea — Tea Towel

Blushing Peony — Tea Towel

Gum Blossom — Tea Towel

view all Products (Shop) →

Seasonal Recipes

Pistachio Cake with Rhubarb Buttercream
This cake combines quite a few of my favourite things – pistachios, rhubarb, and a hint of rose – and is also in my favourite colour-way, green and pink. Because who doesn’t feel cheerful in the face of pink icing?
6. May 2022/by Tilly Pamment

Hazelnut Cake with Chocolate Buttercream
The Plain-Cake Appreciation Society {edition 45}, Hazelnut & Chocolate Cake.

This week’s bake is a light, fluffy cake - for when the world feels heavy. Make it, share it with a neighbour, take one to a friend who’s feeling low, or sit in the sun with your kids and eat a big slice - because the world seems a little lighter when we share. x
11. March 2022/by Tilly Pamment

Rhubarb & Raspberry Trifle
I have one final sweet offering for you before I sign off for Christmas and a few weeks of eating too much and doing too little - a rather impressive Rhubarb & Raspberry Trifle (if I do say so myself).
23. December 2021/by Tilly Pamment

Meringues with Roasted Strawberries & Rosewater Cream
These meringues are exactly what I want to be eating at the moment. The weather has finally warmed up here and I feel like clouds of whipped cream, syrupy strawberries and crisp meringue.
17. December 2021/by Tilly Pamment

Fruit Mince & Frangipane Pies
Fruit mince pies are one of the items on my mandatory Christmas cook-list (along with gingerbread and meringues) - my mum always makes them in the days leading up to Christmas and it is a tradition I have adopted also.
10. December 2021/by Tilly Pamment

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

Styling & Photography Portfolio

go to Portfolio →

Newsletter SignUp