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Here I would love to share with you our travels and adventures as international mushroom consultants. MEMOIRS about husband Pieter Vedder, who was a SCIENTIFIC PIONEER in Mushroom Cultivation Education. His practical handbook is in 8 languages and is called the MUSHROOM BIBLE: https://mariettesbacktobasics.blogspot.com/2020/08/modern-mushroom-growing-2020-harvesting.html

Saturday, August 20, 2011

{Enjoy some Fig Cake with Tea Jelly!}

For you I did bake some Fig Cake and made also the Tea Jelly to go with it. Recipe follows below. So let's have a cup of tea with a slice of this home baked cake! The flavor of the Tea Jelly gives it a surprising taste. When figs are no longer in season you can also use apple, pear or peach.
Because it is still way too hot outside, I served it inside...
The China seen here is Mandalay Chartreuse by Mason's. Click hyperlink to see some pieces at +Replacements, Ltd.  Mason's is part of Wedgwood, read more here: Christie's Mandalay by Mason's
The spoon inside the jar with tea jelly is a silver Alvin Bridal Rose.
Okay, for those of you that would love to have the recipe, I will list it here below.
Fig Cake
225 g whole wheat flour
1 teaspoon baking powder
¼ teaspoon salt
150 g butter or margarine softened at room temperature
175 g sugar
¾ cup of egg beaters or other low cholesterol product
zest of 1 lemon
250 g fresh figs cut into small pieces
75 g sliced almonds
Cake mold of 22 cm (8½"), greased

Preheat the oven at 320° F (160°C).
Blend the flour, baking powder and salt.
Whip the butter with the sugar till it is creamy and add bit by bit the egg beaters.
With a spatula carefully blend in the lemon zest, the flour mixture, the figs and the almonds.
Spoon the dough into the cake mold and bake the cake in 1¾ hour till light brown.
Let the cake cool down and serve in slices, with the tea jelly.

Tea Jelly
For two jars of tea jelly:
Pour 3⅓ dl boiling water over 50 g earl grey tea (or tea of your choice) with one cinnamon stick. Let this tea with the cinamon stick steep for 10 min. Bring the tea with 500 g sugar and Certo with 1½ tablespoon lemon juice to a boil and let this boil for approx. 4 min. Pour the jelly through a sieve into clean jars. Close the jars immediately and let them stand upside down on their lids for about 5 min.

I did not use loose tea but instead I took 10 bags of Black tea with Mango from Trader Joe's.
For Dutch readers, they can use the Van Gilse Geleisuiker met 1 zakje gelei poeder. 
German readers also have access to Gelierzucker und bestimmt gibt es auch Gelierpuder. 
I have not used the Certo but it should be calculated for the amount of sugar and liquid.
To use my oven more efficiently I always bake two cakes together.
Just a small 24" German Miele oven...
Voilà...
The extra cake makes a great gift for a friend, complete with a jar of tea jelly...


18 comments:

  1. Afternoon tea: it looks so inviting Mariette. Tea jelly is new to me, so thanks for the recipe.

    Funny to hear that it's too hot for you to sit outside. Here, there's already a pinch of autumn in the air.

    Anna

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  2. Lekker!!!...liefs van mij...xxx...

    ReplyDelete
  3. Mariette,posso venire anch'io a gustare il tuo delizioso dolce servito con il tuo bel servizio verde?E' tutto deliziosamente invitante e romantico!Buona domenica,Rosetta

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  4. Dear Mriette,
    Wonderful cake and tea jelly♡♡♡
    Andi inside tea time with beautiful tea set!!!
    Thank you for sharing these with recipe.
    Hugs xoxo, Orchid.

    PS> I've received your mail,my friend. I'm having a bit busy couple of days. But I'll promise sending mail soon.

    ReplyDelete
  5. Oooooohhhh..... Yum! I love all things fig and this is double the delight. My dear friend you have brought back mememories of my childhood with my grandmother in Algarve, Portugal. She was always preparing something grand in the kitchen ~ and telling cook to take a rest. Baking bread was one of my favourites ways to spend the afternoon with her. and she always baked extra for sharing with neighbours.

    Wishing you and Pieter a wonderul week-end and a little cooler temps. Here the weather is strating to turn, though now its comfortable to be outside. big hugs, xo C. (HHL)

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  6. Dear Mariëtte,
    Thanks so much for sharing this recipe! Will give it a try once I'm settled in again ;)
    And I like the fact that you made 2 cakes, it's always nice to surprise somebody with the extra one, very thoughtfull!
    Wishing you a lovely weekend!
    Bisous from Versailles,
    Chantal

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  7. I've never heard of tea jelly but it sounds delicious, as does your fig cake. Yum! Always nice when you can make something for yourself and have enough to share. Best wishes for a great day. Tammy

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  8. mmmmmmmm delicious!!! But it's too cold here, and I am already wearing a pullover!! No matter, cake and tea is nice whatever the weather, luckily.Thank you for this unique and exquisite recipe.
    Love to you and Pieter and all your adorable felines
    Bea

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  9. Hello Mariette,
    are there still some cake left? Looks so yummy, I would come in the next minutes to join the party. Lovely recipe. I am so sorry that my fig tree died. We had several years lots of yummy fruits for jam and jelly. I am very fond to fresh figs. And your china is so pretty. This colorful green is beautiful.
    Best greetings, Johanna

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  10. Hoi Mariette,

    Je vijgencake ziet er heerlijk uit! Ik moet je eerlijkheidshalve zeggen dat ik nog nooit van 'tea jelly' heb gehoord, maar het zal ongetwijfeld heerlijk smaken!

    Geniet van jullie weekend!

    Lieve groet, Madelief x

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  11. kij...IK hoop dan weer dat Chatal hierboven haar tweede cake met mij wil delen als ze weer gesettled is hier in NL....;)))) maar die TEAjelly???? Daar moet ik nog éven over nadenken hoor;).......

    Liefs uit Limburg!

    Lynda

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  12. Hmn, looking delicious and it sounds good too. I had never heard of this before. I like your idea of a cake + a jar of tea jelly to give to a friend. I am with Madelief, tea jelly is new to me too. Fortunately there is blog land, to teach us so many things in so many ways.
    I hope to find my blog ritme back soon now, it has been way too long.
    Warm wishes for a happy weekend, Mariette xx

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  13. Carinhosamente desejo a você
    um feliz final de semana.
    Creia você é muito importante para mim
    e lembre sempre.
    Deus não é nada do que você
    possa imaginar,ele é tudo que
    você pode amar sem medo.
    Bjs no seu coração,Evanir.
    Levando um pouco de você.
    E deixando um poco de Mim.
    Estou seguindo seu blog.

    Estou levando uma receita e estou encantada com as louças usada por você são belissimas.

    ReplyDelete
  14. Mariette, the cake looks so delicious!! I've never had tea jelly but sounds so good. I don't think I had fig cake either, but I've tried fig cookie. It was quite good. Your China looks lovely, too. Enjoy your tea time!!

    ReplyDelete
  15. Dear Mariette,
    What a shame that a bit far way from here to visit your afternoon tea time.
    I love the Jelly and fresh Figs but I don't know about tea jelly?
    The green color of your China is does look gorgeous.

    ReplyDelete
  16. Dear Mariette,

    I know how divine the smell would be in your kitchen from the fig cake Yum!
    Afternoon tea, looks so inviting at your place and would love to sit and have a cup of tea with you, thank you.
    Your china is such a beautiful pattern and colour.

    Hope that you are having a lovely weekend
    Hugs
    Carolyn

    ReplyDelete
  17. That fig cake and tea jelly looks incredible!! And the green china is so pretty. Thanks for the recipes.
    ~Sheri at Red Rose Alley

    ReplyDelete
  18. I am late getting around this week.
    This fig cake and tea jelly looks so good.
    I appreciate the recipes. I save the ones that look tasty, and these do, and pull them out when I want to impress my friends.
    The china is beautiful. The green colorway is not seen often. It is always so beautiful, I don't see why it is not used more often. Thank you for sharing this beautiful setting.
    I had a group of 14 ladies at my home on Monday. I baked a apple cream cheese bundt cake. The cake was on the front cover of Southern Living magazine for September. It turned out really good. I meant to take a picture of it but I was busy buzzing around I forgot. It was a hit with the ladies. One got the magazine off the coffee table and passed it around.
    Love to you, Ginger

    ReplyDelete

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