High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
"A Keystone Tea and Scones"
Lieutenant Governor Catherine Baker Knoll is quite the devotee of taking tea. In fact, along with her many duties as second in command at the Pennsylvania State House, she frequently hosts afternoon tea events.
The first woman elected to the Office of Lieutenant Governor of the Commonwealth of Pennsylvania, Catherine Baker Knoll brings with her a lifetime of public service including eight years as Pennsylvania’s State Treasurer. Today, as Lieutenant Governor, Ms. Knoll carries a heavy burden of responsibility dealing with a variety of issues critically important to the people of her State. In her role, she oversees emergency management, domestic preparedness, economic development and local government. In addition, she presides over the State Senate and chairs both the Pennsylvania Board of Pardons and the Local Government Advisory Committee. And, Ms. Knoll has been named by Governor Edward Rendell to serve as Chairwoman of the Pennsylvania Emergency Management Council.
Lieutenant Governor Knoll has received many honors throughout her magnanimous career. She was the first woman appointed to the AFL-CIO Housing and Building Board of Trustees. She was also the first Chairwoman of the Pension Committee of the National Housing Association of State Treasurers. And in 1999, President Bill Clinton appointed her to serve on the Federal Home Loan Bank Board.
Most recently, Lieutenant Governor Knoll was the recipient of the Gold Medal of the Chapel of the Four Chaplains by the Military Order of the Purple Heart. And, she received the George Washington Honor Medal from the Freedoms Foundation National Awards Program for her lifetime in public service.
Lieutenant Governor Catherine Baker Knoll is certainly a woman to admire. We are honored to publish the recipes for two of her favorite desserts that she enjoys with a cup of Twinings Afternoon Tea. These delectable cakes are prepared for her by Chef Paul Hill. We drink a toast to you, Lieutenant Governor Knoll.
A debt of gratitude goes to Sean Pendrak, Director of Special Projects in the Office of the Lieutenant Governor, Barbara Brothers-Vayo, Executive Personal Assistant to the Lieutenant Governor, Kristen Swinehart, Special Assistant to the First Lady of Pennsylvania, Lori Sherlock, Manager of the Pennsylvania Lieutenant Governor’s residence, and Chef Paul Hill for their invaluable assistance with the preparation of this newsletter.
Source: www.ltgovernor.state.pa.us
Photo: © Catherine Baker Knoll
Battenburg Cake
| 1 cup butter, softened 1 cup sugar 3 eggs 1/4 teaspoon vanilla extract 2 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 2 drops red food coloring 1 cup apricot preserves Almond Paste : 2 cups ground almonds 3 cups confectioner’s sugar 1 egg, room temperature 1-1/2 teaspoons lemon juice 1/4 teaspoon almond extract |
Divide batter into two equal parts. Add food coloring to one part. Grease and flour two 7" square pans. Spread batter into pans.
Bake approximately 25-30 minutes, until wooden pick comes out clean. Let stand in pans five minutes. Turn out on racks to cool.
Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together in checkerboard fashion. Spread all four sides of completed cake with jam. Repeat with remaining pink and white strips. Makes 2 cakes.
To make the almond paste; mix almonds, confectioner’s sugar, egg, lemon juice and vanilla. Knead until smooth, adding a little lemon juice or water if it is too dry to roll. It will be stiff. Divide into equal parts.
Dust counter with confectioner’s sugar. Roll half of the paste ?” thick. Cut to fit length of cake and long enough to cover 4 sides, leaving the ends uncovered. Lay cake on one end of paste. Wrap to completely enclose all 4 sides of the cake pinching to close. Roll in granulated sugar. Place seam side down on platter and chill. Slice thinly to serve.
Madeline Cake
| 1/2 cup butter 1/2 cup plus 1 teaspoon sugar 2 eggs 1/2 teaspoon vanilla extract Pinch of salt 1 cup self-rising flour, sifted Apricot jam Flaked coconut |
Add sugar; cream well. Add the eggs, vanilla and salt. Continue to mix well. Fold in sifted flou
r. Pour batter into dariole cake molds (pictured at right). Bake approximately 12-15 minutes, depending on the size of the molds. When done, an inserted pick should come out clean.
Un-mold cakes. Cool cakes on a rack. Heat apricot jam until liquid. Brush cakes with jam, then roll in flaked coconut.
