24 Jun 2014

time for tea series - part one

this is a new series on celebrating, cherishing, making time for - afternoon tea. Usually between the hours of three and four, I now make a concerted effort to stop everything and enjoy a light meal and a pot of steaming hot tea with my toddler (he doesn't yet partake in the tea part of course). There is something completely unique to tea that causes the drinker to feel both alert and calm - I have truly found this to be the case... Our afternoon tea some days is simple - slices of cheese and apple, an orange peeled at the park - and other days we bake something especially (I bake, he licks the bowl). It need not stretch on for hours, it can be 15 minutes or 5 or 30  - when we decide to stop doing chores or work or rushing about and just sit for a moment or two to savour a whole warm cup of tea. Something I will say about motherfolk (and artists, and perhaps anyone) is the ability to make numerous cups of warm beverages in the day and proceed to let them become half-drunk and lukewarm....

I like my black tea with milk... how about you - what is your favourite tea? do you stop for afternoon tea?

eaten: spiced buckwheat cake + honey cream
drunk: pu'er aged black tea + full cream cows milk
read: life is a miracle by wendell berry
listened: toddler splashing, palm trees wavering, cars passing

- spiced buckwheat tea cake with honey cream -
this makes a mildly sweet tea cake - an everyday sort of cake you could have toasted for breakfast with butter or with a generous clump of freshly whipped cream in the afternoon. It is sweetened with honey and apples - a perfect treat for little ones. 

1/2 cup runny honey 
1/2 cup un-sweeteneed applesauce
2 tablespoons olive oil
2 eggs
1 cup of milk
2 tsp ginger
1 1/2 tsp cinnamon
1/2 tsp cloves, nutmeg each
1/2 cup almond meal
1 1/4 cups cups buckwheat
1 tsp baking powder
pinch salt
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1 cup pure cream
1 tablespoon honey

Preheat oven to 180'c. In a blender or mixer combine all cake ingredients. Blend till smooth. Pour into a paper linen baking tin and bake for 45-50 minutes or until a skewer inserted in the middle comes out clean. Cool and un-mould. Meanwhile whip pure cream until soft peaks form - fold in a tablespoon of runny honey. Spoon onto cold cake and dust with ground cinnamon.

2 comments:

  1. Tea-time isn't just for Golfers! I enjoy it year round, iced or warm it's comforting & refreshing.

    ReplyDelete

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