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  • Subashini Pallianysamy

Green Tea Ginger Cakes



Finally after few days of hunting for green tea powder, at last today  got it from Cold Storage. Its Ten Ren’s  brand. Not so sure about the taste compare to Matcha brand. As i know Matcha green tea powder suitable for baking and cooking as well. Anyway i wanted to try out. As we know green tea has many health benefits even though it has little caffeine. Bitter taste of the tea tends some avoid to drink green tea. Incorporating in baking, other way to make everybody to appreciate the goodness of green tea.  Instead of plain green tea taste, aromatic and pungent ginger and citric base orange  added to increase flavor and punch. Got this recipe from the program Sugar hosted by Anna Olson. Its really mouthwatering until hooked up to try myself. Hmmm……….. Its really moist, soft and exotic. Its a must try recipe!

For cake :

  1. ½ cup unsalted butter, room temperature

  2. ¾ cup sugar

  3. 2 Tbsp honey

  4. 2 Tbsp orange zest

  5. 2 eggs

  6. 1/3 cup mayonnaise

  7. 2 Tbsp orange juice

  8. 1 ½ Tbsp grated fresh ginger

  9. 1 tsp vanilla extract

  10. ½ cup all purpose flour

  11. ½ cup pastry flour

  12. 1 tsp baking powder

  13. ¼ tsp ground ginger

  14. 2 tsp green tea powder

  15. ¼ tsp salt

  16. 1 ½ Tbsp poppyseeds

For Glaze

  1. 1 ½ Tbsp unsalted butter

  2. 1 cup icing sugar, sifted

  3. 1 to 2 Tbsp water

  4. Mix peel

1. For cakes, preheat oven to 200°C and grease butter and flour mini bundt tins. Cream together butter and sugar until pale and fluffy. Stir in honey and orangee zest. Add eggs one at a time, mixing well after each addition. In a separate bowl, combine mayonnaise, orange juice, grated ginger and vanilla. Stir into egg mixture. Sift flours, baking powder, ground ginger, green tea powder and salt and stir in with poppy seeds, being careful not to overmix. Spoon evenly into prepared pans and bake for 25 to 35 minutes, until a tester inserted in the centre of a cake comes out clean. Allow to cool for 15 minutes, then run a palette knife around edges of cakes to loosen and remove from pan. Allow to cool completely.

2. For glaze, place a bowl over a pot of gently simmering water and add butter. Stir until half melted and add icing sugar. Add 1 Tbsp water and stir until glaze consistency, adding more water a few drops at a time to thin. If glaze becomes too thin, add a little more icing sugar to adjust. Finally add mix peel. Pour over mini bundts and let set (sets quickly).

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