Tea and Strumpets

Sunday morning dawned clear and cold, with the rare appearance of the Alaska sun.

Despite the dreaded "spring forward" time change, I leapt out of bed and ran downstairs to start baking.

The occasion?  Tea and strumpets.

Yes, you read that right.  I do not mean tea and crumpets.  My friend Arlitia was holding a small tea party for a pretty kick-ass group of women at her house that morning.  Her tea selection was startling:

I wish I could tell you I tried the red velvet chocolate variety, but I didn't.  Everyone brought tea-type food, and Arlitia made three incredible varieties of scones, and several types of tea sandwiches.

She lives in the area of Anchorage called the Hillside, which is built up into the mountains just before you leave Anchorage on the Seward Highway.  You could see the water of Turnagain Arm and higher up into the mountains.  On a clear day, it's a spectacular view.

 

It's been a chaotic couple of weeks, so it was awesome to sit down with some friends and catch up for a few hours.  I don't know if I've said that I'm midway through production on another directing project, the gorgeous but complicated play Eleemosynary.  As of last weekend, I'm also designing the sound.  More on that in the next post, but in the interim, my contribution to the tea party:

 

I'm sure most bakers have a decorative mini bundt pan, which probably never gets used.  Or, at least, mine are almost never used, because I have two:  one shaped like rosettes and one shaped like maple leaves.  I used both to make miniature tea cakes, because portion-sized desserts are the only way to go for a tea that started at 11 a.m.  You may feel guilty carving into a full-size cake at that hour, but it's no big deal to pick up a mini-cake.

This recipe also makes one full-size bundt cake, although it will require a longer baking time. 

Chocolate-Hazelnut Tea Cakes

Adapted from All Cakes Considered by Melissa Gray

3 1/2 sticks salted butter (yes, you read that right), at room temperature

1 1/2 cups granulated sugar

6 large eggs

2 cups powdered sugar

2 1/4 cups all-purpose flour

3/4 dark unsweetened cocoa

1 cup chopped hazelnuts

Powdered sugar for garnish, if desired

Prepare two mini-bundt pans with baking spray with flour, making sure to coat all the details in the pan with spray.  Preheat the oven to 350 degrees.

Cream the butter using a hand mixer on medium speed, gradually adding the granulated sugar.  The mixture will be pale yellow and fluffy.  Add the eggs one at a time, beating well after each one. 

Slowly add the powdered sugar, and beat until just blended.  Set the mixer aside and incorporate the cocoa and flour by hand using a wooden spoon.  Stir in the chopped hazelnuts.

Dollop the batter into the pans--it will be thick and sticky.  Try to smooth the batter;  you will likely end up with "crowns" on the cakes that will need to be trimmed.

Bake for approximately 40 minutes, or until a tester comes out clean.  Cool the pans on a baking rack for half an hour;  then tip the pans over to unmold.  Cool for another 20 minutes or so;  dust with powdered sugar if desired.

Makes approximately 24 tea cakes, depending on the size of your pans.