Winter Baking for the Soul
English Garden Tea Cake with Rosemary Hydrosol
Winter Baking for the Soul
On a cold snowy winter day we like to hunker down, make a fire and get cozy. It is a perfect time to hit the pantry for the saved ingredients from a plentiful summer. Baking always seems to soothe the soul as it fills the house with a rich aroma that makes you want to breath deep and take in more!
When we first tried this English Garden Tea Cake, we literally had to make a second one right away so we wouldn’t fight over getting enough!
Stay warm and get baking! Recipe Below.
Utilizing our English Garden Tea Blend and Rosemary Hydrosol this tea cake recipe was developed by the impeccable Frances Boswell, a friend, food stylist & former recipe developer for Martha Stewart.
Photos by Helen Norman
English Garden Tea Cake
Yield: 1 9inch cake
Ingredients:
11 tablespoons unsalted butter, melted, plus a
tablespoon more for pan
1 1/2 cups granulated sugar,
plus 3 tablespoons more for pan
2 tablespoons Star Bright Dried English Garden Tea Flowers
4 large eggs, room temperature
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon Star Bright Rosemary Hydrosol
Sour Cream, for serving
Star Bright Blueberry Compote, for serving
Method:
1. Heat oven to 350 degrees. Line the bottom of a 9 inch springform pan with parchment. Brush parchment and sides of pan with butter.
2. Combine 3 tablespoons sugar with Star Bright Dried English Tea Flowers. Sprinkle mixture into pan. Shake and tap the pan until the bottom and sides are coated with sugar and flowers. Turn out excess and reserve. Do not worry if flowers do not adhere to the sides.
3. Combine remaining 1 1/2 cups sugar and eggs in the bowl of a stand mixer. Whisk on medium high speed until mixture is thick and very pale yellow, about 5 minutes. Fold in flour and salt and then melted butter. Stir until batter is just combined. Stir in Star Bright Farm Rosemary Hydrosol.
4. Pour batter into prepared pan. Sprinkle top with reserved sugar and flower mixture.
5. Bake until cake is golden and set, about 25 - 30 minutes.
6. Let cool slightly before removing springform ring.
7. Serve warm or room temperature - breakfast, lunch or dinner - with sour cream and blueberry compote.
8. Enjoy!
