Flour, Butter, Sugar, Egg

Magical words, aren't they? And look what they add up to....

From Sweden via Utah comes the recipe for these delicious Tea Cakes (recipe has been modified slightly - you can find the original here on Astri's blog, in the comment section). Tender and buttery, they're also very quick to make. Stir up a batch for breakfast or tea, and top according to your taste and imagination.

Not-Quite-Swedish Tea Cakes

1/2 cup butter, melted
2 eggs, beaten
1 tsp. almond extract
3/4 cup powdered sugar
1 cup flour
Nuts for topping (optional)

Mix wet ingredients together, then stir in sugar and flour. Spread in buttered pie pan, and top with nuts if desired. Bake at 375º for 20-25 minutes or until done (may test with a toothpick). Cool slightly, cut into wedges, and enjoy with a cup of coffee or tea.

Half a recipe, in the same size pan, bakes in 15-20 minutes.

Though these cakes are delicious plain, chopped or slivered nuts add a touch of richness and crunch. (We like walnuts.)

For extra decadence, here are some other topping ideas:

• Sprinkle with pearl sugar, raw sugar, or spices before baking
• Dust with powdered sugar after baking
• Sprinkle hot cakes with chocolate chips; let chips soften for a few minutes, then swirl
• Spread with jam
• Drizzle with icing
• Top with fruit

Today I used walnuts and powdered sugar and chocolate chips ... purely for demonstration purposes, you understand.

Many thanks to Astri and her friend Mona for sharing the recipe.

Tea time!

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