Afternoon tea is one of those pleasant, daily rituals for tea drinkers; akin to coffee lovers, having your morning coffee. It’s a part of your day, and should you skip it…Well, your day just doesn’t feel right. Most of all, YOU don’t feel right.
On a cold, rainy, and blustery day (like today, in Minnesota) you look forward to putting a kettle of water on the stove, setting a tea tray and choosing the perfect tea. Next, you turn your attention to…Food. Begging the question: what will you be enjoying with your tea? This lovely, almond tea cake is the perfect confection to enjoy with a pot of Earl Grey Tea. This *almond tea cake-by any other name, is scrumptious. Enjoy!
Almond Tea Cake
1/2 cup (8 tablespoons), melted butter
1/4 cup light, sour cream
1 1/2 cups sugar, plus 1 1/2 teaspoons for sprinkling
1 1 /2 cups sifted, all-purpose four
1 pinch of salt
1 teaspoon, almond extract
1/3 cup sliced, almonds
Preheat oven to 350 degrees. Butter a 10-inch pie plate, and set aside.
In a large bowl combine: melted butter, light sour cream and 1 1/2 cups of sugar. With a whisk, beat together until combined. Add eggs, one at a time, whisking until batter is well incorporated and smooth.
In a small bow add: flour and salt. Whisk dry ingredients together, and pour into the batter. Add almond extract. Continue whisking until batter is smooth and well incorporated.
The batter will be very thick (that’s normal). Spoon batter into the pie plate. Sprinkle almonds over the batter, and top with sprinkling sugar over the almonds.
Bake for 35 minutes, or until cake is golden brown. Remove from oven and cool for 45 minutes to one hour. Serve with a generous dollop of whipped cream on the side.
*Recipe has been adapted from Sarah Jample’s-Almond Coffee Cake, that appeared on Food52.com
The other day, the mail arrived. Normally, it’s a ‘meh’ moment until I spotted a package that was addressed to me from my friend, Karen, who lives in Wisconsin. Karen and I met on Facebook when I posted a picture of a mismatched, vintage set of china with a lovely rose pattern. Karen contacted me and mentioned she had a beautiful platter with a rose pattern, and would I like to have it. A few days later, it arrived and it was a perfect mismatch. Can there be such a thing? YES! Is it possible to have a dear, close friend…Even though you’ve never met them? YES!
In our chats together, we discovered we were kindred spirits in our many, shared interests and have been friends ever since.
However, on this particular day, her package held a lovely surprise…Russian Tea Cakes! As it happened, I was making a tea tray and her package held the perfect, made-from-scratch treat! Karen also included her family recipe for these melt in your mouth cookies and it made my day! What a marvelous treat from a sweet and thoughtful friend.
My rose themed tea tray set with Roy Kirkham ‘English Rose’ China and Karen’s melt in your mouth, buttery Russian tea cakes served with Harney & Sons~Rose Scented Tea. I’m sharing her wonderful recipe with you! Thank you, Karen !
Karen’s Russian Tea Cakes
1 cup butter
1/2 cup confectioner’s sugar
2 1/4 cups of all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cups finely chopped nuts
Cream together butter and sugar and flour, gradually. Add salt and work with hands to mix. Add vanilla and nuts. Roll into balls. Place on greased cookie sheet. Bake 14-17 minutes at 400-degrees. While still warm, roll in confectioner’s sugar and when cool, roll again. Enjoy, Kathy!