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 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

The Plain-Cake Appreciation Society {edition 55},

The Plain-Cake Appreciation Society {edition 55}, Feijoa & Apple Shortcake.I currently find myself in the happy situation of having both a bowl of feijoas and one of quinces on my kitchen table. If this is not Autumn exemplified, I’m not sure what is. Two of my absolute favourites, the only dilemma is which to use first...Today feijoas won out (easier to slice), and thus I give you this rather rustic, rather delicious shortcake. Best (dare I say, only) to be served warm, with a puddle of cream or big scoop of vanilla ice cream. x

Ingredients:
250g unsalted butter, softened
220g caster sugar
2 tsp vanilla bean paste
2 large eggs
300g plain flour
110g cornflour
2 tsp baking powder
Pinch of salt

2 Granny Smith apples, peeled, cored and thinly sliced
8 feijoas (400g), peeled and sliced
2 tbsp caster sugar, extra

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

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.

Place plain flour, cornflour, baking powder and salt in a separate bowl and whisk together. Add to the creamed butter mixture, stirring gently to form a thick batter. The consistency should be halfway between a biscuit dough and thick cake batter.

Spoon half the batter into prepared tin and use your fingertips to gently spread the mixture evenly over the base of the tin. Scatter with apple slices, followed by sliced feijoas and sprinkle over 1 tbsp extra caster sugar. Top with remaining shortcake batter, gently pressing into place using your fingers.

Sprinkle top of cake with remaining 1 tbsp caster sugar and place in preheated oven to bake for 55-60 minutes or until golden and cooked through. Allow to cool in the tin for 10 minutes before carefully removing from tin and serving with ice cream or cream.

Store any leftovers in an airtight container in the fridge for a day or two, just gently reheat before serving.#tillystable #cookeatshare #lifeandthyme #bakefeed #foodfluffer #seasonalsimplicity #myseasonaltable #wherewomencook #myopenkitchen #petalsandprops

Bringing the sunshine inside today, because it’s

Bringing the sunshine inside today, because it’s too good to leave outside.Sunshine in cake, flower & ceramic form.
(Recipe for these little lemon curd & passionfruit cakes coming soon, and the beautiful oranges platter is from the new @jumbledonline x @robertgordonpottery range that Pip and the team were kind enough to send me.) x#tillystable #cookeatshare #lifeandthyme #feedfeed #bakefeed #f52grams #foodfluffer #seasonalsimplicity #thatsdarling #firstweeat #slowandglow #myseasonaltable #momentsofmine #wherewomencook #myopenkitchen
#wildseasonalinspiration #petalsandprops

Autumn leaves & a very nice tea towel. Sometimes i

Autumn leaves & a very nice tea towel. Sometimes it’s the little things that make a day, isn’t it?A bowl bursting with glorious quinces from @sue_singingmagpieproduce orchard (destined for @belindajefferyfood quince & hazelnut tart) and one next to it full of feijoas from a friend’s garden are also making me feel rather chipper.(I’m testing a feijoa and apple shortcake for this week’s Plain-Cake Appreciation Society bake, and so far, it’s looking promising.) Ah, Autumn, I do love you. x#averyniceteatowel #tillystable #cookeatshare #australiantextiledesign #australianmade #botanicaltable #beautyundermynose #mtnsmade #botanicaldaydreams #myseasonaltable #lovelocalbluemountains

The Plain-Cake Appreciation Society {edition 54},

The Plain-Cake Appreciation Society {edition 54}, Chocolate, Oat & Prune Loaf.It’s been rainy and a little dreary in the mountains this week (or is that just me?). I feel like we are all in need of a holiday. Somewhere warm. Ah, well, in the absence of a holiday or change of routine, I bake - a little mental-vacation whilst I measure and mix. And the outcome is cheering too.This week’s bake is one for the ‘sturdy and substantial club’, a prune and chocolate loaf. Soaking the prunes in warm Pedro Ximenez adds a lovely sweet hum to the cake and paired with good dark chocolate, it is rather good. Just add a cup of strong tea or coffee and a slather of butter if you please. Happy Friday dear friends. x

Ingredients:
100g pitted prunes, roughly chopped
60ml Pedro Ximenez, warmed
125g unsalted butter, softened
140g soft brown sugar
1 tsp vanilla bean paste
3 eggs
100g self-raising flour
50g rolled oats, finely ground
Pinch of salt
50g dark chocolate, roughly chopped

Place chopped prunes and Pedro Ximenez into a small bowl and cover, allowing to soak, whilst you make the cake batter.

Preheat oven to 160°C (fan-forced) and grease a nut-roll or loaf tin well with butter. Dust with a little plain flour, tapping out any excess.

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

Place self-raising flour, ground oats, and salt in a separate bowl and whisk together.Add half to the creamed butter mixture, stirring gently, before adding the soaked prunes and Pedro Ximenez. Once incorporated, follow with the remaining flour and chocolate stirring gently until combined.

Spoon batter into prepared tin, smoothing the top and tapping the tin on the bench a few times to eliminate any air bubbles. Place in preheated oven and cook for 40-45 minutes or until risen and cooked through. Allow to cool in the tin for 10 minutes before carefully removing from tin and cooling further on a wire rack.

Serve cake warm, in thick slices, with butter if you like.#theplaincakeappreciationsociety #tillystable #cookeatshare #eatcaptureshare #bakefeed

I don’t know why, but Monday always takes me by

I don’t know why, but Monday always takes me by surprise. The rapidity with which she returns never failing to shock. Inevitably, we run late, as no one is quite ready to be jolted back into the school/work routine.This morning was rainy and cold in the mountains - making it especially hard to get everyone out of bed. After a mad-dash to school drop-off, Kip and I returned home for a large cup of tea and a spot of baking. Most restorative.Recipe for this Citrus & Earl Grey Bundt is in this month’s @countrystylemag (along with some rather good Pistachio & Rose Melting Moments I plan to make again tomorrow). x#talesofthemoment #beautyundermynose #cornersofmyworld #quietchaotics #onequietcup #tillystable #cookeatshare #excessivelydivertedbyflowers #botanicaldaydreams #seasonalsimplicity #countrystyleloves

The Plain-Cake Appreciation Society {edition 53},

The Plain-Cake Appreciation Society {edition 53}, Pistachio Cake with Rhubarb Buttercream and a year of plain cake.Life has been busy of late. Not in a bad way - just in a way that has made it rather hard to gather my thoughts. (Come to think of it, it might be all the cake - we’ve just ticked over a year of the Plain-Cake Appreciation Society!).Whatever the reason for my lack of coherent thought, I’m trying not to get too hung up on it - and rather think of it
as a season that will pass. A season of brain-fog that will surely be followed by a season of startling mental clarity. One can hope, right?Anyway, I’m the absence of coherent thoughts and sentences, I give you thoroughly tested cake recipes, because it appears that that is the one thing I can concentrate on.This week’s bake is a suitably pink number - which would be rather good for Mother’s Day, I should think. Or just for yourself, if like me, pink icing makes you cheery.Recipe for this Pistachio Cake with Rhubarb Buttercream now up on my website. Link in bio. x#tillystable #cookeatshare #lifeandthyme #bakefeed #f52grams #foodfluffer #seasonalsimplicity #thatsdarling #firstweeat #slowandglow #myseasonaltable #momentsofmine #teaandseasons #wherewomencook #myopenkitchen #imsomartha
#wildseasonalinspiration #petalsandprops

Table aplenty.I was utterly delighted when @cou

Table aplenty.I was utterly delighted when @countrystylemag got in touch to ask if I’d like to write and photograph a baking story for their May issue - a total dream of a job - of course I said yes!The May issue of @countrystylemag is out now and in it you will find a special Mother’s Day baking story with my recipes for Rhubarb Meringue Cake, Strawberry Streusel Slice, Pistachio & Rose Melting Moments, Citrus & Earl Grey Bundt Cake, and a Chocolate & Pear Pudding (selfishly, all the things I’d like to eat this weekend…!).Thank you to @kylie.imeson & @hannahjameswords for making it all happen - an absolute delight from start to finish. And to @floral_ink_bluemountains for the most beautiful flowers, as always. x#tillystable #cookeatshare #countrystyleloves #myseasonaltable #botanicaldaydreams #inmykitchen #thewonderinglight #bakefeed #excessivelydivertedbyflowers #botanicaltable #eatcaptureshare

The Plain-Cake Appreciation Society {edition 52},

The Plain-Cake Appreciation Society {edition 52}, Apple & Cinnamon Cake.A real hug-of-a-cake, this comforting bake will make your house smell gloriously sweet and wholesome. Perfect morning or afternoon tea fare - although, come to think of it, the wholemeal flour and apple put it very close to breakfast territory. Just add yoghurt. Or did someone say cream…? x

Apple & Cinnamon Cake
Ingredients:
185g unsalted butter, softened
185g caster sugar
1 tsp vanilla bean paste
3 eggs
100g wholemeal plain flour
100g plain flour
2 tsp baking powder
1 tsp ground cinnamon
Pinch of salt
160g Greek-style yoghurt

3 small eating apples, peeled, cored and thinly sliced
½ tsp ground cinnamon, extra
1 tsp caster sugar, extra
20g unsalted butter, extra

Preheat oven to 160°C (fan-forced). Grease a 20cm round springform tin with butter
and line the base with baking paper.

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.

Place wholemeal flour, plain flour, baking powder, cinnamon and salt in a separate bowl and whisk together. Add half to the creamed butter mixture, stirring gently, before adding the yoghurt. Once incorporated, follow with the remaining flour, stirring gently until combined.

Spoon batter into prepared tin, smoothing the top and tapping the tin on the bench a few times to eliminate any air bubbles.

Place apple slices, extra cinnamon and sugar in a bowl and toss to coat. Scatter apple slices in a single layer on top of the cake batter. Dot with extra butter and place in preheated oven to bake for 60 minutes or until golden and cooked through. Allow cake to cool in the tin for 10 minutes or so before carefully releasing from the springform and placing on a wire rack to cool further.

Serve warm or at room temperature with a dollop of yoghurt or cream. This cake keeps happily in an airtight container at room temperature for a day or two. Store in the fridge if the weather is warm.#theplaincakeappreciationsociety #tillystable #cookeatshare #foodstories #eatcaptureshare #foodfluffer #seasonalsimplicity #myseasonaltable #momentsofmine #bakefeed

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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

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