it's tea time!!!

It's tea time!!!

I love tea and this warm, cosy feeling, aromatic herbs and sweet things that come along with it.
It's tea time, I say, and serve a cup of flavorful drink with some...

passion fruit pound cake or
a generous pieces of dulce de leche cheesecake.

Tea is a great tradition in many countries and in many houses. It varies a lot and the way you drink your cup of tea is totally up to you. Black, green, white or pink, herbal or fruit - those little or large leaves are an inevitable part of a tea drinking ritual.
Another part is ....  the dessert.
I would like to share these 2 recipes I was enjoying with a cup of freshly made fruity tea the other day.

Passion fruit pound cake. (This recipe is originally from David Lebovitz's book Ready for Dessert: My Best Recipes)
batter:
1 and 1/2 cup ( 210g) all-purpose flour
1 tsp baking powder
1/4tsp salt
170g unsalted butter, softened
170-200g sugar (depends on your taste, I put minimum, the recipe calls for 200g)
grated zest of 2 oranges
3 large eggs, at room temperature
1 tsp vanilla extract

passion fruit glaze:
125ml strained passion fruit pulp (from 5-7 fruits) - about 1/2 cup (you can use frozen passion fruit pulp if that's all available)  -  I used about 95ml strained passion fruit juice and half of the left pulp went to the batter - optional
50-60g sugar (I used brown sugar)

Preparation:

• Grease and line (cover at least the bottom) of a loaf tin (I used 2 pans - one 2lb and one 1lb and I didn't really butter them. Liners were enough)
• For the batter: Mix together flour, baking powder and salt. In a different bowl or a stand mixer beat together butter, sugar and orange zest until light and fluffy, about 3-5 minutes. In a small bowl lightly whisk the eggs and vanilla. With a mixer still running gradually add the egg mixture and beat until just incorporated, scraping down the sides if needed. It is normal if the mixture looks a bit curdled.
• With a rubber spatula, fold flour into the butter-egg mixture. Mix it well but until just combined, do not overmix it. (If using passion fruit left over pulp like me, this is the point to old it in.)
• Heat the oven to 175C (350F). If using one tin place all the batter. If using two tins transfer roughly 2/3 of the batter into the bigger one and the rest into a smaller tin. Smooth the top with a rubber spatula. Bake in a preheated oven until the toothpick inserted in the center comes out clean or for about an hour. (I used two tins and had to watch the cakes. Generally it took about 35 - 40 minutes for them to bake.) Take out from the oven and let it cool, first in the tin for 5 minutes, then on a wire rack for 15 minutes. (don't forget to peel of the parchment paper from the bottom).
• While the cake is cooling, make the glaze. In a small bowl gently mix passion fruit juice and sugar. Don't let all the sugar dissolve.
• Transfer the cake to a plate. Using a wooden skewer, poke the top of the cake all the way through to the bottom for about 50 times (many many times). Spoon half of the glaze on top and the rest on the sides, turning the cake gently if needed. Use up the glaze that collects on the plate by rubbing the bottom and the sides of the cake. (again if making two cakes divided the glaze with the ratio 2/3 for a bigger one and 1/3 for a smaller cake.)

• Slice right before the serving and have it as it is or with some summer berry compote.

Dulce de leche cheesecake.

Ingredients:

30g butter, cut into small cubes and softened
65g graham crackers (or digestive biscuits), crumbled (want to crumble fast and hustle-free? see the tip below)
65ml double cream (whipping cream)
1tsp powdered gelatin, in 1,5 tbsp water
225g cream cheese (I use homemade soft cheese)
100g dulce de leche

Preparation:

• In a bowl mix butter and crackers. Spoon into a loose-bottom spring form and press gently. Place in the fridge for about 30 minutes or until firm to touch.
• Whip the cream until sot peaks form. Very gently heat gelatin until it just dissolves into water completely. (You can either do it over simmering water or in a microwave few seconds at a time.)
• Mix together cheese and dulce de leche. Carefully fold in whipped cream and dissolved gelatin and stir well.
• Spoon the mixture on top of the base, smooth with spatula and refrigerate for two hours or until set and firm.
• If you have any dulce de leche left, use it to decorate the top of the cheesecake.

I also have just made some yummy mocha walnut cookies.

Hope you enjoy your tea as much as I do and will try the recipes to complement your favourite cup of ... whatever you like most.

That's all for now...

take care there.

TIP:  If you want to crumble biscuits fast, break them into big piece and place in a zip lock bag making sure to let as much air out as possible. Press biscuits with a rolling pin until crushed to the desired consistency.