Aug 19, 2012


Today I hosted a High Tea (just for the hell of it) with some girls that I work with consulting in social media for Chicago restaurants.  After most cancelled, it ended up being only me and my friend Sara with too much food for the two of us. Nonetheless, we enjoyed this large [delicious] spread, including: scones with mixed berry jam and clotted cream, pistachio, nutella, raspberry, and chocolate macarons, silver jordan almonds, mini eclairs, green tea cake, lavender and honey cake, sheep's milk and goat cheese with water crackers, prosecco, and of course, TEA. 

Read on for my recipes for Green Tea Cake and my Lavender Honey Cake... 







Green Tea Cake Recipe
  • 2 large eggs
  • 1 cup flour
  • 2/3 cups sugar
  • 1/2 cup butter
  • 1 tbs. matcha (green tea powder, purchased at Whole Foods)
  • 1/2 tsp baking powder
  • 1/2 plain yogurt cup
Preheat oven to 340 degrees. In a mixer or food processor, mix butter until its creamy. Add sugar, mix, then add eggs. Then mix flour, matcha, and baking powder. Then add yogurt until smooth. The original recipe said to bake for 30-40 minutes. I ended up cooking for nearly 55 minutes. Bake in a loaf pan for 30 minutes, then check it with a knife. If it is still gooey in the middle, bake for 5-10 minute increments, checking every so often.

Lavender Honey Cake
(recipe is nearly same ingredients as Green Tea Cake, if you'd like to make both)
  • 1 tbs Lavender buds, also 1 tsp Lavender buds (available at Whole Foods)
  • 2 large eggs
  • 1 cup flour
  • 2/3 cups sugar
  • 1/2 cup butter
  • 1/2 tsp baking powder
  • 1/2 plain yogurt cup
  • 1/8 cup honey (or more for taste)
Preheat oven to 340 degrees. In a mixer or food processor, blend sugar and 1 tbs. lavender buds for a full minute. Pour sugar into a separate bowl and set aside. In the mixer, mix butter until its creamy. Add sugar, mix, then add eggs. Then mix flour and baking powder. Then add yogurt and honey until smooth. The original recipe said to bake for 30-40 minutes. I ended up cooking for nearly 55 minutes. Bake to 30 minutes, then check it with a knife. If it is still gooey in the middle, bake for 5-10 minute increments, checking every so often. 




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3 comments:

  1. GORGEOUS! THE FOOD LOOKS GREAT AND THE PHOTOGRAPHS ARE FANTASTIC. YOU ARE SUCH AN AMAZING STYLIST--EXCELLENT EYES FOR DESIGN!

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  2. Looks good enough to eat!! When and where? Great photographs. Very inviting and very colorful which I love to see at a table.

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  3. absolutely stunningly gorgeous. i just ate breakfast but it made me hungry. beautiful. beautiful. i am makin' that lavender cake.

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