Remember a few days ago I was talking about preparing my own vintage tea party? Well, today was the day. I have prepared my own tea party and made some lovely treats. Most of them are from the book ‘The Vintage Tea Party’ by Angel Adoree. My friend Ingeborg assisted me with preparing the food and the decorations.
This is the list with what we made for this day:
- French Macarons
- Cake of pear with dark chocolate
- Lolly’s of jamsandwiches
- Tomato-mozzarella balls
- A flag of sandwiches with roastbeef and cucumbers
- Welsh Rarebit
- Green Jasmine Tea with bubbles
- Lemon and lime granite
- Lots and lots of tea
We’ve already skipped some treats such as muffins and scones, otherwise it would be too much. But believe me, if it was up to me, I would have made a lot more.
The cake of pear with dark chocolate really surprised me, though. Usually, I’m not a fan of baked or cooked fruit (except for bananas), but I really love this cake. Or, in fabulous English: ‘tart’.
Here is the recipe of the Cake of pear with dark chocolate. I translated it from Dutch, as my version of the book is in Dutch, so I might have used other words than the original.
Cake of pear with bittersweet chocolate
- 115 gr. Butter, plus extra to grease the pastry mould
- 100 gr flour, plus some extra
- 1 teaspoon baking powder
- 3 eggs
- 175 grams fine granulated sugar
- 4 small pears, chopped, plus 1 pear to garnish, diced in slices
- 175 grams dark chocolate, chopped in small slices, plus some extra to garnish
- 100 ml crème fraîche, to garnish
- Preheat the oven till 180oC.
- Grease a spring cake tin of 23 cm with butter and cover with some flour. Strain the flour and baking powder in a bowl. Set aside. Mix in a large bowl the eggs with a mixer till a white, thick mass. Add the sugar and mix well together for a couple of minutes. Set aside.
- Heat up the butter in a saucepan until golden brown. Stirr occasionally. Pour the brown butter in a bowl. Set aside.
- Add one-third of the flour and baking powder and mix well together with the eggs and sugars. Stir half of the brown melted butter until batter is smooth. Stir again another one-third of the flour, then the other half of the brown butter and finally the rest of the flour. Stir until batter is smooth.
- Pour the batter in the spring cake tin. Pour with some chopped pears and dark chocolate on top of the batter.
- Bake for 40 – 50 minutes in the preheated oven until golden brown and until a wooden pick inserted in the center comes out clean.
- Let the cake cool for 10 minutes. Serve the cake warm and garnish every piece of cake with some crème fraîche, one slice of pear and some rasped dark chocolate
Note: this recipe is from the book ‘The Vintage Tea Party’ by Angel Adoree.
If you’re not a cooking princess, try making the Tomato-Mozzarella bites. It is really easy and it’s a real treat to the eye.
Using a toothpick or a large barbecue bamboo pick, spear a pomodori tomato, a piece of fresh basil and a mozzarella ball. If you don’t have mozzarella balls, use a large mozzarella and chop it in small squares, like I did. Repeat with remaining ingredients. Place on a serving dish. Mix in a small bowl 1/2 cup of balsamic vinegar, 1/2 cup of extra virgin olive oil, salt and pepper. Use it as a dipping sauce for the Tomato-Mozzarella bites.