Print Recipe

Who are T&Cake?

After 20 years running a fine-dining restaurant just five miles away, we wanted to do something a little more laid back and from the heart. Somewhere a good cup of coffee could take centre stage, rather than haute cuisine. Somewhere customers could dawdle over a pot of tea and a newspaper, or enjoy a quick one-course lunch with a glass of wine. Somewhere that would recall both the grand cafés of Europe, as well as the classic British tearoom. And so T&Cake was born.

T&Cake is a modern, licensed café, on a bustling suburban street in leafy Almondbury, West Yorkshire, serving bespoke teas, excellent coffee, interesting sandwiches, snacks and, of course, cake. Lots of cake. From our very own Almond-Berry cake (we couldn’t resist) to a classic Sachertorte; from a Victoria Sponge to a Black Forest Gateau; cakes are what we do best.

For those with a savoury rather than sweet tooth, we offer a selection of traditional sandwiches with a contemporary twist, delectable salads and tarts, intriguing “Things on Toast”, plus heartier plates for the lunchtime guest. If you just want to pop in for a drink, aside from our range of locally roasted coffees and fine teas, you can enjoy a milkshake in a frosted metal mug with a stripy straw, a glass of wine from a carefully chosen list or a refreshing cider from Holmfirth.

At T&Cake, we care about the details. The ham in your sandwich is home-cured and treacle-roasted by our chefs. Tea is served loose in a proper teapot and ice cream sundaes come in the correct glass. We are also passionate about keeping things local – almost everything we serve is sourced in the area, and many of our suppliers are just across town. We grow much of our fruit, vegetable and herbs ourselves at our local farm, and often forage appropriate ingredients in the wild.

If you like it as much as we do, you can also take T&Cake home with you. We sell a handpicked selection of our favourite Northern British produce, from Womersley vinegars and jellies to Sheffield Honey and Yorkshire Crisps. You can buy our bespoke teas and roasted coffee beans to enjoy at home and, when we have surplus, there will be organic fruit and veg on offer too. If you’re really lucky, there’ll be a pot of Tracy’s wonderful homemade marmalade left too!

Welcome to T&Cake.

Connor and Becky.

Print Recipe

Video made by Clear Focus Productions | 07711 021 047

Print Recipe

A taste of T&Cake

At T&Cake we have gone to great lengths to create our menus- beautiful food, meticulously sourced  and lovingly prepared. Our food and drinks fill the gap between quintessential tea-room fayre (think fragrant teas in pots, delicate cakes, and hearty bakes) and the finer end of good dining, all served unpretentiously against the backdrop of the old Almondbury village stores. We have an extensive list of unique teas, made for us by BlendsForFriends, and our house coffee blend is especially formulated for us by Paul Meikle-Janney at Coffee Community in association with the wonderful people at Grumpy Mule, just over the hill in Meltham.

The following menus are just a snapshot of what you will find at the cafe - the menu is constantly shifting and changing with not only the seasons, but our customers' preferences. Keep checking back with us to see what's happening, and feel free to follow us on Twitter or Facebook, as that's where we often promote our specials.

Having previously run a restaurant we also know how important it is to choose a good wine to go with food - so we also have an extensive wine list, carefully chosen by us and based on years of experience, and of course tasting! It's a small but exciting list of great-value wines from around the world. We also stock a fine range of ales and lager, a wonderful cider made only a few miles away in Holmfirth, and a small selection of spirits for those in need of a G&T.

Print Recipe


The T&Cake club sandwich £7.50
BLT - dry-cured back bacon, tomato, salad leaves £6.00
Suffolk style treacle-roast ham, pineapple pickle £6.50
Chicken, avocado, grilled back bacon, tarragon mayo £7.50
Free range egg and watercress, mayo £4.50
Fish finger bun, chunky tartare sauce, rocket £4.50
Open granary with goat's cheese, onion marmalade, beetroot £6.50
Open granary with oak roast salmon, cucumber, watercress £7.00
Croque-Monsieur £7.50
Croque-Madame (with a poached egg on top) £8.50
Grilled dry-cured back bacon sandwich £4.00
Breakfast bap (sausage, bacon, fried egg) £5.00
 "The Works" (sausage, bacon, egg, tomato, black pudding, mushroom) £7.00
Twice-cooked chips, with Parmesan, parsley and truffle £3.00
Print Recipe
Roast chicken Caesar £9.00
Grilled halloumi, caramelised squash, falafel, pomegranate dressing £9.50
Things On Toast:
Welsh Rarebit (Guinness and Isle of Mull Cheddar) £8.00
Buck Rarebit (as above but with a poached egg) £9.00
Swiss Rarebit (Gruyere, Emmental, white wine & garlic £8.00
The Chamois (as above but with a poached egg £9.00
Sautéed flat cap field mushrooms £7.50
Devilled lamb’s kidneys £7.50
Two eggs, cooked as you wish (poached or fried) £3.50
Three eggs, scrambled £4.50
Scotch Woodcock (3 eggs, scrambled, on anchovy toast) £5.00
Home-made marmalade, jam, Nutella and Marmite £2.50
Eggs Benedict:
The classic - ham, poached egg, hollandaise £7.00
grilled black pudding £7.00
oak-roast salmon £7.50
sautéed flatcap mushrooms £7.00
(add ham, mushrooms, black pudding or salmon £2.00
Savoury Things:
Puff pastry tart with onion, creme fraiche and mushrooms £7.50
Puff pastry tart with onion, creme fraiche and bacon £7.50
Kedgeree, poached egg, crispy onions, mango-chili relish £8.00
Print Recipe
Sweet Things:
Warm Eccles cake, wedge of Wensleydale £6.00
Scone, clotted cream, home-made jam £4.00
Toasted currant teacake £1.50
Gelato affogato (scoop of vanilla ice cream, double espresso) £3.50
A slice of home made cake:
Almond-berry cake £2.50
Coffee and walnut cake £2.50
T&Cake chocolate torte (GF) £3.00
Lemon drizzle cake £2.50
Carrot and ginger cake £2.50
Yorkshire ginger parkin £2.50
Chocolate brownie (GF) £2.50
Chocolate, stem ginger and chili brownie(GF) £2.50
Fruit cake £3.00
Raspberry, coconut and oat slice (GF) £2.50
Medjool date, black fig and orange slice £2.50
Yummy Yorkshire Ice-Cream (per scoop) £1.50
Print Recipe
A Small Selection of T&Cake Special Blends (prices are per pot)
T&Cement- a builders blend with 'oomph' £2.50
T&Cosy- an Earl Grey style £2.50
T&Cake- almond & berry flavours of course! £3.00
T&Citrus- fruity, clean & uplifting £2.50
T&Change- a quite spectacular, blooming tea £4.50
T&Comfort- our classic afternoon tea £2.50
T&Character- the very tips of Jasmine Dragon tea £4.50
T&China- our exceptional white tea, the rare Bai Hao Silver Needle £4.00
About our coffees:
Like our teas, all our coffees are specially blended for us. Our basic blend (upon which all others are based) changes with the seasons. Please check the wall when you come in for details and origin of our current blend.
Print Recipe

Notes from the kitchen

We are often asked for recipes for our dishes, and this is where you will find some of our favourites, old and new. All the recipes are printable or downloadable as a pdf if you want to save them for later.

Keep checking here as we will keep adding new dishes - if you've seen a recipe on these pages and its been replaced by a newer one, you  can request a copy by emailing us at


Print Recipe


In this recipe, we return to one of our most beloved ingredients, chocolate. I don’t know anyone who doesn’t like chocolate. Some people I know aren’t mad about it, but I don’t know a single living soul who actually dislikes the stuff. What an amazing ingredient it is. We have the Aztecs to thank for discovering the delightful properties of the cacao plant – one of those many culinary discoveries I’m amazed someone actually first got round to, a bit like the bravery of the first person ever to look at an oyster and think “Mmm! That looks lovely!” We owe a great debt of gratitude to the first person to take a cocoa bean apart and start nibbling…

So, to our chocolate recipe. We’re going to make chocolate soup-soufflé, a little cracker of a pudding, and laughably simple to make. It can also be prepared in advance, and then chilled until needed. At times it’s a real relief to be able to simply whip the cling-film off something and whack it in the oven, especially when you get results like this. This is my interpretation of a dessert by the fantastic chef Pierre Gagnaire, whose restaurant in Paris is often rated in the world’s top 5, and whose Sketch restaurant in London is the height of culinary decadence. It’s a fantastic, quivering bowlful of fluffy, liquid hot chocolate, with a slightly risen ‘crust’ of soufflé-esque top. And the extra is the added scoop of clean and fresh-tasting ice-cream, melting slowly, providing both textural and temperature contrasts. It’s one of those dishes that looks desperately complicated and time-consuming, yet it’s as simple as it gets. The quintessential dinner-party pud. You don’t even have to bother with the parfait – your favourite ice-cream will do just as well. It might be worth pointing out at this early stage that you’ll need some serving dishes that can bear to sit in the oven for a bit.


Chocolate Soup – Soufflé

400ml double cream

200 g bitter chocolate (at least 70%), chopped

A tiny pinch of Maldon salt

6 egg whites

6 tablespoons unrefined golden caster sugar


Gently warm the cream with the salt, and when almost boiling, remove from the heat and add the chocolate. Whisk until perfectly smooth. Allow this mixture to set and cool completely. At this stage you can refrigerate the chocolate cream for up to 48 hours.

To prepare the soup-soufflé, you should beat the chocolate mixture on its own initially, in order to loosen it and make it easier to incorporate the egg whites. Whisk the egg whites to a very soft peak, then add the sugar and whisk for a few seconds more, until a shiny soft peak forms. For each portion, you will need about 3 tablespoons of chocolate mixture folded with about four tablespoons of egg white. It’s not necessary to fold as gingerly as one might with, say, a sponge mixture. Pour about 3/4 of the way up your serving bowls.

To finish, heat the oven to Gas 7, 220ºC, 425ºF, and bake the puddings on a low shelf, until the top of the ‘soup’ rises slightly and begins to crack a little. This takes about 10-15 minutes. The soup should have a wonderful ‘Jayne Mansfield’ wobble to it when you jiggle the bowl.

Serve immediately with ice-cream or a little chilled pouring cream.

You can also, as I've done in the picture, pop a soft poached pear into the soup just before baking, for a more fancy dinner party dessert.

Print Recipe Download PDF

Gingerbread Brioche Brûlée

Recently I was served a dessert called gingerbread brioche brûlée. It was quite delicious, and once I'd tried it I knew I had to test my own version and share it with you. Essentially it's French toast, but after soaking the brioche in the eggy custard and frying it until set, we then glaze the pieces of toast with sugar to give them a crunchy coating. This is combined with a garnish of toffee popcorn and some fresh, clean-tasting ice-cream for maximum textural contrast.

It's nice to get the spice rack up and running for this recipe. Dried, ground spices are essential for imparting those warm, sensual flavours to cakes, breads and custards. The custard for the brioche uses the classic French mixture of dried spices, most often used in their version of gingerbread, the pain d'épices. It's more of a tea loaf, dark and spicy, but the mixture of cinnamon, nutmeg (or mace), cloves and ginger is always present. It's a versatile mixture to have about the kitchen. I have used pain d'épices spices in savoury and sweet dishes for many years. Game dishes, like roast pigeon, or perhaps a nice rare loin of venison, go well with a light touch of warming spice stirred into a rich gamey gravy of rubbed onto the meat during cooking. A regular crème brûlée or custard tart can be given a nice wintery twist with the addition of a swirl of spice. Think of fruit, too. Baked apples, or still-warm poached pears are very happy snuggled up with cinnamon and ginger in all manner of preparations from cakes to frangipane tarts. As long as you don't go overboard, there's a lot you can do with these most comforting additions.

Go exploring, and have fun. Now, let's get these crunchy little delights made. Do be aware that this recipe requires the use of a blowtorch. You can buy catering-size torches in most supermarkets these days, but any small torch from a DIY store will be fine. Don't be scared, they are easy and safe to use. Aprons on!

Gingerbread Brioche Brûlée (serves 4)

  • 1 brioche loaf
  • 120g unrefined golden caster sugar
  • 4 free-range eggs
  • 200 ml full milk
  • pinch of freshly-grated nutmeg or ground mace
  • pinch of ground cinnamon
  • pinch of ground cloves
  • pinch of ground ginger
  • butter and sunflower oil for frying
  • extra unrefined golden caster sugar for glazing
  • a blowtorch
  • a small tub of vanilla or ginger ice-cream
  • some toffee-coated popcorn

For the drizzle

  • 250ml water
  • 200g dark brown sugar
  • 30ml whipping cream
  • ½ tsp ground cinnamon

Firstly, make the drizzle syrup. Heat the water and brown sugar in a saucepan; bring to the boil over high heat, stirring until the sugar dissolves. Reduce to a gentle rolling boil and cook for about 10 minutes until slightly thickened. Remove from the heat and whisk in the cream and cinnamon. This syrup can be refrigerated and reheated. Now for the custard mixture. Whisk together the eggs and sugar, then add the spices. When all is smooth, whisk in the milk. Gently heat a little butter and a splash of sunflower oil in a frying pan. Cut your brioche loaf into nice neat shapes about 5cm cubed. Remember to freeze the crusts and trimmings for making sweet breadcrumbs. Quickly dip the brioche into the custard, making sure it soaks up the custard on all sides without falling apart. Drain quickly and fry the cubes on all sides in the pan until golden brown all over. Drain and keep warm until all the cubes are finished. To serve, heat the blowtorch for a few seconds. Roll the brioche cubes in the sugar and apply heat from the blowtorch to melt the sugar. Be careful not to overheat the sugar lest it burn. You simply want it to melt to a clear caramel around the cubes. Don't worry if you miss a bit or it looks untidy. You'll still have plenty of crunch to go at. Serve with a few pieces of toffee popcorn, a drizzle of the cinnamon syrup and a scoop of ice cream.

How to find us

91a Northgate

01484 430005

Opening times

9 – 4 Mon – Fri, kitchen closes 2:30
9 – 2 Sat, kitchen closes 1:30