Tea... for so long, I've thrilled each day to enjoying a cup of tea! I think it was in my late teens/early 20's though, that I became seriously interested in tea and tasting different kinds of teas. Learning about where they come from, and how they are blended. As well as what to eat while drinking them! For a very long time I've had a special fondness for the English way of taking tea. A pot, or cup, of tea paired with a small savory to eat, followed by something sweet adds delight to the afternoon. And helps the body and spirit go a little longer towards day's end!
Cooking and baking with tea is also a lot of fun, and yields surprising and tasty results. It's been a while since I've shared a recipe, so thought I 'd share this one that I created and baked the past weekend, as a little something to revive us during lots of garden work. Because I have to watch how much caffeine I drink daily, I take only two cups of full-caffeine tea per day, and drink water and herbal teas the rest of the time. Tea with a sweet treat is something TJ & I often share, and is usually a highlight of most of our weekends. We love a proper tea time!
It has been a full week here, so I've not been able to put together another Friday This Week post. With full spring now, there has been more to do in the garden and at home. We can finally put away winter clothes, coats, scarves and gloves--HOORAY! And there was extra church-going--yesterday having been the Feast of the Ascension of Our Lord. Next week we turn the calendar to June, and soon summer. I will try to continue to offer the Friday posts as often as I can, as I know many of you do enjoy them. They take some time and photos to prepare though, and so I may have some shortened forms of those round-up posts occasionally. But for today, a little sweet offering...
Lemon Lady Grey Tea Cake --makes 1 loaf cake
3 Lady Grey tea bags (I like Twinings Lady Grey blend)
1/2 cup milk (I used whole milk for better flavor)
1/2 cup butter, melted and allowed to cool
1 1/2 cups all-purpose flour/plain flour
1 teaspoon baking powder
1/4 teaspoon salt
zest of one lemon, divided--set aside a little for garnish
3/4 cup sugar
1 tablespoon honey
1 cup confectioner's/icing sugar (I like a LOT of glaze! ;)
2 tablespoons lemon juice
--reserved lemon zest
1. Gently heat the milk in a small saucepan until just under boiling point. Remove from heat. Add two Lady Grey tea bags to the milk, and steep for 20-30 minutes. Remove the tea bags. Cut open the remaining tea bag, and add the tea leaves to the tea-milk mixture.
2. Preheat oven to 350 F/180 C, and butter a 9" x 5" loaf pan.
3. In a small bowl, mix together the flour, baking powder, salt and lemon zest, set aside.
4. Using an electric mixer, beat together the butter, sugar and honey. Add the eggs one at a time, beating well after each addition. Beat in the flour mixture. Add the tea-infused milk mixture, and blend well.
5. Pour cake batter into prepared pan. Bake for 50 minutes to 1 hour. Test if done with a toothpick. If the top of the cake is browning too quickly, cover with a piece of aluminum foil. Cool cake in pan for 10-15 minutes on a wire rack. Turn cake out onto the rack, and allow to cool completely before glazing.
6. Mix together the confectioner's/icing sugar and lemon juice, and drizzle over the cooled cake. Sprinkle top of cake with lemon zest to garnish. Allow the glaze to set a little bit before slicing and serving. Brew a pot, or cup, of tea and enjoy!
**For other baking measurements, try Online Conversion, the Cooking Conversion page is very helpful.**
Wishing you all a LOVE-ly weekend now... and with something sweet in the mix! ;)