Afternoon tea is a British institution, originally a pastime of the English aristocracy in the 1840s when the Duchess of Bedford would take a cup of tea and a little bread and butter to ward off the hunger pangs before supper (which occurred just before bedtime after an evening of playing cards or dancing).

Tea was always served by the mistress of the house; a perfect excuse to show off her prettiest china and of course to catch up on the latest gossip (the servants were usually discussed during the service of tea).

Each household would have its own blends of tea made up by a tea merchant.

For many of us it is a treat to sit down during the late afternoon and enjoy a contemplative cup of tea served with a few traditional sandwiches and tea time treats, all of course shared with good company - it induces a great sense of luxury.

The perfect afternoon tea would include an interesting selection of delicate sandwiches, scones, cakes, pastries and biscuits, balancing flavours, shapes, etc.

Baking is one of the few areas of cooking where accuracy is essential. Here is a cake which has delicious textures and flavours.

It will also keep well for a few days and will freeze (avoid icing it until required).

CARROT, APPLE & GINGER CAKE

INGREDIENTS (Serves approx. 8):

225g plain flour;

1 tsp baking powder;

1 tsp bicarbonate of soda;

2 tsp ground ginger;

tsp salt;

175g light soft brown sugar;

2 carrots, peeled and finely grated;

1 apple, peeled and finely grated;

2 pieces stem ginger, finely chopped;

50g raisins;

2 eggs;

3 tbsp light olive oil;

Juice of 1 orange

Icing:

200g low fat cream cheese;

4 tbsp icing sugar

1 tsp vanilla extract

METHOD

1 Preheat the oven to 180C. Line the base of an 8"/20cm diameter round cake tin with baking paper and lightly grease the sides if it is not non-stick.

2 Sift the flour, baking powder, bicarbonate of soda, ground ginger and salt into a bowl.

3 Stir in the sugar, carrots, apple, stem ginger and raisins.

4 Beat together the eggs, oil and orange juice and pour into the other ingredients. Mix well.

5 Spoon into the prepared cake tin and bake for 1-1 hours or until a skewer inserted into the centre of the cake comes out clean. Allow to cool for a few minutes in the tin and then turn out onto a wire cooling rack.

6 To make the icing, place the cream cheese in a bowl and beat with a spoon to soften, then add the icing sugar and vanilla essence. Mix well.

7 When the cake is cool and you are ready to serve it, smooth the icing over the cake. If you wish, decorate by lightly pulling a fork across the icing.