GREEN TEA CAKE
Soft and spongy green tea cake - full of flavor, and not too sweet. This recipe has been widely enjoyed by family and friends, and I reap the side benefit of having the whole kitchen filled with the blissful aroma of green tea every time I make this. This can also be made into 12 cupcakes.
Provided by annie_c
Categories Desserts Cakes Sheet Cake Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat eggs together in a bowl using an electric mixer on medium speed until volume doubles or triples, about 7 minutes. In the following order, add sugar, honey, flour, baking powder, green tea powder, and water to eggs, beating 15 to 30 seconds before each addition. Pour batter into a 9-inch cake pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 30.3 g, Cholesterol 69.8 mg, Fat 2 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 0.6 g, Sodium 88 mg, Sugar 21.1 g
GINGER TEA CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 18 servings
Number Of Ingredients 12
Steps:
- Position a rack in the lower third of the oven and preheat to 350 degrees F.
- Line a large (4 1/2-inch by 9 1/2-inch) metal loaf pan with parchment paper and spray with nonstick cooking spray.
- Sift the flour, baking soda, ginger and salt into a medium bowl. Whisk the pumpkin, buttermilk, and vanilla in another bowl.
- Beat the butter with an electric mixer at medium speed until smooth, about 1 minute. Add the light brown sugar and continue beating until light and fluffy, about 4 minutes more. Add the eggs, 1 at a time, beating well after each addition. At low speed, add the flour mixture in 3 parts, alternating with the pumpkin mixture in 2 parts, beginning and ending with the flour. Mix briefly at medium-low speed to make a smooth batter. Turn off beaters and add the crystallized ginger. Finish folding batter--which will be thick--by hand with a rubber spatula.
- Scrape batter into the prepared pan and smooth the top. Bake until a cake tester inserted into the cake comes out clean and top springs back when lightly pressed, about 55 minutes. Cool in pan on a rack 10 to 15 minutes, then invert pan to release cake onto rack to cool. Dust with confectioners' sugar, if desired. Serve.
Nutrition Facts : Calories 139 calorie, Fat 3 grams, SaturatedFat 2 grams, Carbohydrate 26 grams, Fiber 1 grams, Protein 2 grams
GREEN TEA GINGER CAKES
I got this receipe from Anna Olson's Sugar on Food Network Canada. I was a bit dubious about putting fresh ginger in the cake - but it gives these cakes absolutely wonderful fresh taste, like nothing else I've ever tasted. For tea-lovers, this cake is a must - it's best if you can find some matcha powder - it also gives the cake wonderful green colour. But if you can't find any matcha you can use green tea leaves - infuse them with the orange zest and strain.
Provided by kolibri
Categories Dessert
Time 50m
Yield 6 mini bundt cakes
Number Of Ingredients 19
Steps:
- Preheat oven to 300 F and spray and flour 6 mini bundt tins. If you don't have mini tins, you can use a big one (4-5 cups) too.
- Cream together butter and sugar until pale and fluffy.
- Stir in honey and zest, add eggs one at a time. Mix well.
- In a separate bowl, mix together yoghurt, orange juice, grated ginger and vanilla. Stir into the egg mixture.
- Sift in dry ingredients (flour, baking powder, ground ginger, matcha powder and salt).
- Gently fold in the poppy seeds.
- Spoon evenly into the prepared pans, they don't rise much so you can fill to the top.
- Bake for 25 to 35 minutes (add 10 if using a big tin), they are done when a tester inserted in the middle comes out clean.
- Allow to stand for 15 minutes, then take out of the tins and let cool on a wire rack.
- Glaze: In a pan on low heat, add butter. Stir until melted and then add icing sugar. Add 1 tbsp of water and stir until it has a glaze consistency, add more water in drops if needed. If it becomes too thin, add more sugar.
- Pour over the mini bundts and let set, which happens really quickly. The purpose is to just glaze them, it's not icing.
Nutrition Facts : Calories 487.5, Fat 21.5, SaturatedFat 12.5, Cholesterol 120.6, Sodium 191.1, Carbohydrate 70.2, Fiber 0.9, Sugar 52, Protein 5.3
GINGER GREEN ICED TEA
Steps:
- 1. Place 2 cups water and the ginger into a saucepan and bring to a boil. Reduce the heat to low and simmer for 5 minutes. Stir in the honey. Remove the pan from heat and add the tea bags. Steep for 3 minutes, and then strain out all the solids.
- 2. In a large pitcher combine the strained tea with the remaining 3 cups water. Chill in the refrigerator. Serve over ice, garnished with mint sprigs, if using.
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