With herbs and nuts, this stunning tea cake has a spectacular flavor. Top with maple glaze and you are set to take your masterpiece to a holiday party.
By Danguole Lekaviciute
This tea ring is eye-catching. My first attempt at an adaptation of a classic recipe actually ended up having a bit of a cosmetic disaster, but I felt determined enough to make it again. Revisiting the recipe a second time most definitely improved things. Adding a bit of lemon zest and upping the sage took the filling from a solid, nutty flavor with just a hint of herbs to something that really shone: fragrant with sweet, savory, earthy and fall-appropriate vibes, brightened up with citrus. In this season of festive brunches, warm beverages, and loving up on some carbs, it’s a great alternative to the usual (and wonderful, I might add) suspects of pumpkin, cranberries, and gingerbread.
Happy holidays, everyone. I hope your cup runneth over with comfort, joy, and good cheer. And as always, thank you!Print
A Portland-based eater, drinker, food blogger, writer, and photographer with capital-f Feelings about good, adventurous food, interesting cocktails, stinky cheeses, hot sauce, whiskey, and carbs. I'm trying really hard to like mushrooms. My food blog is 10th Kitchen, where you will find an inordinate amount of ice cream recipes. The heart wants what it wants!