There's been a whole lot of baking going on around here to accompany afternoon tea.
On Friday I made jam shortbread cookies. By Saturday they were gone (some were given to friends).
On Saturday, I made pecan shortbread with chocolate, covered in powdered sugar. The last few have just been eaten while drinking a nice cup of rooibus with cinnamon and ginger and reading my new little book of tea stories and quotes.
... the real wealth of the tea table lies in its ability to enrich the everyday, gild the moment with importance, and celebrate the loosening of the day's demands.
(Catherine Calvert from "Having Tea")
Last week, I made apple cake.
3/4 cup flour; 1 tsp baking powder; pinch of salt; 1/2 cup of sugar (or a little less); 1 tsp vanilla, 1/4 cup milk; 1/4 cup canola oil; 1 egg; 1 peeled & diced apple.
To top it off, I mixed together a little sour cream and mascarpone cheese with a tiny bit of powdered sugar and a dash of cinnamon.
And yesterday, a banana cake.
1-1/2 mashed bananas; 1/2 cup sugar; 1 egg; 1 cup flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/4 canola oil; 1 TBS water.
For the icing, I blended together powdered sugar, honey, 1 TBS butter and lemon juice til smooth.
It goes perfectly with organic honeybush & lemon tea.
Today I'm joining Kimmie at Art in Red Wagons for Tea on Tuesday.