Spring is here, the snow around us has melted, and you can see tulips breaking through the soil. Even the golfers have come out of hibernation on the golf course where we live. Of course we all anxious to shed our winter clothes, but not quite yet. Our patience will be rewarded in the coming weeks. I have to keep reminding myself of that.
As you may know, Tea Tuesday is a weekly tradition I started last year, dishing about Downton Abbey, featuring a new “Downton” era recipe. Check out my Online Guide to Afternoon Tea, helpful in understanding traditions and recipes to help you host your own tea party with family and friends.
Today’s dish is Garden Cake, as we look forward to getting back into our yards, to grow, or just throw fabulous garden parties. Garden Parties, after all is just tea outside.
It has been a relatively quiet week on the Downton Abbey news front:
- Great April Fools stories:
- Downton with Shopping! Mr. Selfridge’s Jeremy Piven talks Downton Abbey, Harry’s duality and more
- My Weekly Downton Recap from S2 for Vision TV in Canada: the Spanish Invasion and Shortbread recipe.
Abbey Cooks Entertain: Downton Garden Party Planning
With 220 Downton era recipes, you will want to get this book for recipes for the famous Downton dishes from Season 1-3. I also presented a whole chapter on Garden Parties. Experimenting with ices (ice creams and frozen yoghurts) was my favorite part.
This 432 page ebook sells for only $7.95. Book sales help offset my costs in food, equipment and time to keep bringing you new dishes each week. You can only get a signed copy here on my site. If you don’ have an eReader I would suggest the PDF version which can be printed, if you like.
While every little bit of the garden seems to end up in this cake, they are mostly winter vegetables accessible to everyone this time of year. This version is inspired by the National Trust’s Kitchen Garden Cake, which was a thrifty way to use vegetables in creative ways in times of food shortage. Actually, not a bad way to get your kids to eat their veggies and a lovely cake to offer at your next garden party. Here’s my link to other garden party ideas, but my book has a whole chapter on them.
- ¾ cup Unsweetened Applesauce
- 1 cup caster sugar (or sugar substitute)
- 3 eggs
- 1 ½ cups whole wheat flour
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 cup coarsely grated parsnip (about 1.5 medium parsnips)
- 1 cup coarsely grated carrot (about 1.5 medium carrots)
- 1 cup coarsely grated potato (about 1 large potato)
- 1 cup coarsely grated apple (about 1 large apple)
- 1 orange, zested, then juiced
- Heat the oven to 350°F. Grease and line a 9 inch spring form pan.
- Mix together the flour, baking powder and spices in a large bowl. Mix together the applesauce, sugar and beat in the eggs. Fold into the cake mixture along with the carrot, parsnip, potato and apple. Stir in the orange zest and juice.
- Pour into the prepared cake tin and bake for 50–60 minutes, until a skewer comes out clean.
- Remove from the pan and set on a wire rack to cool. Dust with icing sugar and decorate with carrot curls* and a light cream cheese icing if you prefer.
*you will just have to download my book to find out how to make carrot curls, or you can search on the web.