We love company for tea
In the spring and fall
we take our tea tray to the garden.
In the summer, we often take tea in the breakfast room
overlooking the garden
And when it's cool outside,
the parlor is a perfect place for tea
Blue and white china, of course,
Spode Blue Italian
English cake forks
And for tea treat
Butter Almond Cake
It's the kind of cake I love
No mixer, one bowl
It's a relative of one my grandmother used to make
Buttery, almond flavored with loads of almonds on the top
The recipe calls for a 9 inch pan
I used two of my 7 inch pans that I got in England when we lived there
One for now --
One for later!
The tray on the coffee table
The teapot full of Harney's Hot Cinnamon Tea
added just as my guest was ringing the doorbell!
We munched, we sipped, she fed the begging dogs
And the cake that was left was sent home with her.
BUTTERY ALMOND CAKE
1 ½ cups sugar
¾ cup melted butter.
1 ½ tsp. vanilla extract
1 tsp. almond extract
1 ½ cup flour
½ tsp. salt
Almonds and sugar for garnish
Blend sugar with melted butter. Beat in eggs. Add almond and vanilla extracts. Add salt and flour. Spread batter into a greased 9-inch round pan. Sprinkle with granulated sugar and slivered almonds. Bake at 350 degrees for 30-35 minutes.
It's Tuesday and I'm joining Sandi at Rose Chintz Cottage for Tea Time Tuesday.