Carrie Fehr

Kitchen Garden Food

Tag: Teacake

September 3, 2022

Lemon Tea Cake

This simple tea cake has the bright tangy zip of fresh lemons enriched with a hint of vanilla. The addition of yogurt and olive oil makes the texture of this lemon cake incredibly moist. For an extra deep zesty citrus flavor, brush it with the lemon glaze while it’s still warm from the oven. 

 Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

3/4 cup sugar

2 tablespoon lemon zest (about 3 medium sized lemons) I use Meyer lemons

1 vanilla bean, seeds scraped 

2 large eggs

1 cup plain whole milk yogurt

1/2 cup olive oil

Lemon Glaze

1/4 cup powdered sugar

1 tablespoon lemon juice

Directions:

Line a 9-by-5-inch loaf pan with parchment paper. Preheat the oven to 350 degrees F.

Whisk flour, baking powder, and kosher salt in a medium bowl.

Using your fingers, rub sugar with lemon zest and vanilla bean seeds in a large bowl until combined. Add eggs and whisk until pale yellow and frothy. Whisk in the yogurt and olive oil. 

Stir in dry ingredients and mix together until incorporated. (A few small lumps in the batter are fine.)

Pour batter into prepared pan. Bake until top of cake is golden brown, about 50 minutes.

Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack and then let cool completely.

Lemon Glaze

In a saucepan bring the powdered sugar and lemon juice to a simmer.  Remove from heat and drizzle the lemon glaze over the warm tea cake.

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December 31, 2017

Lemon Olive Oil Madeleines

ImageWhen Marcel Proust dipped his madeleine into his cup of tea, a powerful memory from his childhood emerged that led him to write the classic novel, Remembrance of Things Past. Imagine such a table from nostalgic past, set for afternoon tea, bursting with memories, sparked by the delicate flavor of this simple yet elegant, shell-shaped cake.

Lemon Olive Oil Madeleines

Ingredients:

2 eggs

2/3 cup sugar

¼ teaspoon salt

1 cup flour

½ teaspoon baking powder

½ cup olive oil

Zest of lemon

½ teaspoon vanilla

Lemon Glaze:

1/2 cup powdered sugar

1/2 cup lemon juice

Directions:

Lightly coat the madeleine mold with cooking oil.  Preheat oven to 350°

In a bowl of an electric mixer, whip eggs, sugar, and salt until thicken, about 5 minutes.

Sift in the flour and baking powder.  Use a large spatula to gently fold in the flour, do not over mix.

Drizzle the olive oil into the batter and mix to incorporate.  Add the vanilla and lemon zest.

Cover and refrigerate for 1 hour. (Batter may be chilled for up to 12 hours.)

Scoop batter into madeleine mold, filling 2/3 full.  Bake for 10 minutes and un-mold on a cooling rack.

While baking, prepare the lemon glaze. In a small bowl, whisk the powdered sugar and lemon juice together.  Mix until smooth and creamy.

When the madeleines come out of the oven, dip both sides of each cake in the glaze.  Cool and serve with tea.

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September 10, 2017

Honey Chamomile Cupcakes

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Light and fragrant, honey chamomile cupcakes get their distinctive flavor from an aromatic tea infusion. Topped with clouds of honey whipped cream and jewel-like edible flowers, these miniature cakes— are simply divine.  If you love tea, this will be perfect!     

Honey Chamomile Cupcakes

Ingredients:

¾ cup (1 ½ stick) unsalted butter, room temperature

1/3 cup dried chamomile flowers

1 ¼ cups – flour

1 ½ teaspoons baking powder

½ teaspoon salt

½ cup milk

1 teaspoon vanilla extract or lemon zest

¾ cup sugar

2 large eggs

Edible flowers or Chamomile flowers, optional

Honey Whipped Cream, Recipe Below

Preheat oven to 350 degrees.  Line mini-cupcake tin with paper liners.  Makes 3 dozen mini-sized or 1 dozen large.

Directions:
Heat butter in a saucepan over low heat until melted, careful not to brown it.  Add the chamomile and let it steep for 5 minutes. Remove from heat and let it stand for 5 more minutes. Strain the chamomile through a sieve and set butter aside to cool.

In a small bowl, whisk together flour, baking powder, and salt and set aside. In another bowl, mix milk and vanilla; set aside.

Cream together the butter and sugar until light.  Add eggs one at a time, beating well after each addition.

With mixer on low-speed, add half of dry ingredients, followed by milk, then remaining dry ingredients. Do not over mix.

Using an ice cream scoop divide batter into prepared muffin cups, filling about 2/3 full.

Bake 13 minutes, until a toothpick inserted in center of a cupcake comes out clean.

Cool cupcakes on a rack before frosting.  Ice with honey whipped cream. Sprinkle crushed chamomile over the top and decorate with edible flowers.

Honey Whipped Cream

1 ½ cup heavy cream

3 Tablespoons honey

Pour heavy cream in a bowl and using a wire whisk whip the cream until it thickens slightly.  Add the honey and mix until it holds soft peaks.

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October 6, 2016

French Apple Cake

French Apple CakeTender chunks of apples layered over silky custard-like cake, is what makes this rustic French dessert, completely melt-in-your-mouth.  One of the easiest dishes to prepare, this fall favorite bursts with so much flavor, you could never imagine it uses a few ingredients that are likely already in your pantry.  Voila!

With apple season in full swing, it’s the perfect time to stop by your local farmers’ market and take advantage of this fruit when it’s truly fresh picked.  A mixture of sweet tart apples such as Pink Lady, Black Arkansas, Granny Smith, or Fuji will give this cake a more interesting taste, and a wonderful fragrance that will make your home feel like autumn.

French Apple Cake

Adapted from David Lebovitz, and Around My French Table, by Dorie Greenspan

Ingredients:

3/4 cup flour

3/4 teaspoon baking powder

pinch of salt

4 large apples, a mix of varieties, (4 cups)

2 large eggs, at room temperature

3/4 cup sugar

1 1/2 teaspoons vanilla extract

8 tablespoons unsalted butter, melted and cooled to room temperature

Directions:

Preheat the oven to 350ºF

Butter a 9-inch springform pan and place it on a baking sheet.

In a small bowl, whisk together flour, baking powder, and salt.  Peel, core, and dice the apples into 1-inch cubes.

In a large bowl, beat the eggs until foamy, then whisk in the sugar until thick and creamy. Mix in the vanilla. Whisk in half of the flour mixture, and gently stir in half of the melted butter.  Add remaining flour and the rest of the butter.

Using a spatula, fold in the apple cubes until coated with the batter and pour into the prepared cake pan.  Smooth the top with a spatula.

Bake the cake for 45-50 minutes, or until a knife inserted into the center comes out clean. Let the cake cool for 5 minutes, and remove the sides of the springform pan.

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