It was a blue tea in more ways than one.
Not only my blue and white tea ware
But also the hyacinths in the forcing vases on the center of the table
(and a wee blue and white ginger jar -- a birthday gift from a friend!)
The smell is heady!
Three hyacinths blooming perfumes the air in the small room.
It is almost overpowering.
But, to me, it is the smell of the promise of spring!
My everyday tea dishes are always blue and white.
Different patterns some days
A mix of patterns other days.
The treat is Ina Garten's Lemon Yogurt cake.
A moist lemony cake that's simple to make
I often make loaf cakes in 4 little pans instead of one big one.
Better for me for tea
And I have some to give away.
Spode Blue Italian sandwich plate for the cake
(Shhh - don't tell my British friends)
Spode Blue Italian cup and saucer and tea plate
And Burleigh Ware Asiatic pheasant teapot for one.
All on a tray -- easy to carry to and fro from the kitchen
In mid February the sun streams in at tea time.
A book, you see, is always at hand.
This one, a library book, is my latest mystery.
I enjoy this quiet time
With a nosh
A cup of tea or two
And a good read
And Tchaikovsky for Tea Time on the stereo.
The recipe is easy and yummy and lemony --
INA GARTEN'S LEMON YOGURT CAKE
1 1/2 c. flour
2 t. baking powder
1/2 t. salt
1 cup plain yogurt
1 1/3 c. sugar, divided
3 extra large eggs
2 t. grated lemon zest (2 lemons)
1/2 t. vanilla
1/2 c. vegetable oil
1/3 c. freshly squeezed lemon juice
For the glaze:
1 cup powdered sugar
2 T. freshly squeezed lemon juice
Preheat the oven to 350. Grease an 8 1/2 by 4 1/4 by 2 1/2 inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile cook the 1/3 c. lemon juice and the remaining 1/3 c. sugar in a small saucepan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully, place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners sugar and lemon juice and pour over the cake.