Autumn is here...

And I've had baking urges which go very well with my newest tea acquisition from Madame Flavour, an Organic Mints Tisane – a pungent blend of organic Victorian Peppermint, Egyptian Spearmint, Australian Native Rivermint from Gippsland; and a touch of purple cornflower, which is amazingly refreshing and Rainier loves it too!!

To locate your nearest shop which stocks Madame Flavour teas, please click on this Store Finder, or check out her online boutique to order teas through.


Image of mint tea glasses we had in Paris in La Mosquee in 2008...drained of their delicious contents!
So, if you happen have quinces at your disposal at the moment then this is a great cake recipe that goes really well with the tea:


PEAR (or QUINCE) CAKE

Ingredients:

1 ripe large pear (or quince), peeled, quartered and sliced
250 grams (8 ounces) plain flour
220 grams (7 ounces) sugar (I used raw sugar which makes the cake get a yummy crust)
2 level teaspoons of baking powder
pinch of salt
2 eggs
250ml (8 fluid ounces) milk

Method:

Preheat oven to 180 degrees C (350 degrees F)

In a bowl, sift the flour, baking powder & salt.

In another bowl, beat the eggs and milk until well blended. Gradually add to the dry ingredients and stir until combined. Pour the batter into a greased loaf tin (I made mine in a square cake tin). Add the pear (or quince) to the batter, pushing some of the pieces in with a toothpick.

Bake in the oven for about an hour or until the cake is light brown on top (and a skewer test of the cake comes out clean).

Remove from the oven and let the cake stand in the tin for 15 minutes, then cool on a wire rack.

Serve with plenty of whipped cream (or ice cream as a dessert!)