I'm happily preparing for a guest for tea and lunch on Saturday. My menu is established: Wild Rice Soup with Corn Madeleines, Broccoli, Ham, and Mushroom Quiche with Spring Salad, Earl Grey Tea Cake garnished with Sugared Walnuts and, of course, tea. I'm thinking I'd like to serve a London Fog Latte to go with the cake. I asked my guest if she had any food dislikes, and she said only calves liver. ;-) Definitely no worries there!
My tea friend, Angela, at Tea With Friends blog mentioned the Earl Grey Tea Cake on Facebook. It was posted by the New York Times, and sounded like a perfect dessert. I knew I had enough Earl Grey tea in my tea cabinet. Do you have a designated tea cupboard or cabinet? Mine is a repro oak icebox.
I discovered I had five tins of Earl Grey tea! It's my hubby's favorite, so I better get busy using it.
I don't normally serve my guests something I've never made before, but I really wanted to try the Earl Grey cake. If I don't like it there's always ice cream with hot fudge sauce! Below is a picture of the cake out of the oven. The recipe makes one 8-inch layer. The large dark spots are mini semi-sweet chocolate chips, and the lighter specks are loose tea.
My new charcuterie tray was delivered today. The one at Hobby Lobby wasn't food save without a liner so I didn't get it, but I found one I liked even better online at Target. It's made of Mango wood and is 22" in diameter with a 2" ridge. I'm so eager to use it.