Green Tea Ginger Tea Cakes
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A fancy version of the American poundcake and Bigelow has added Green Tea to add to the flavour.

35 Minutes
Serves 12

Ingredients

  • 1 ½ cups (375mL) cake flour, sifted
  • 1 teaspoon (5mL) baking soda
  • ¼ teaspoon (1.3mL) salt
  • 6 Bigelow® Green Tea Bags
  • ¾ cup (180mL) boiling water
  • 1 large egg
  • ¼ cup (60mL) light molasses
  • ¼ cup (60mL) corn syrup
  • ½ cup (125mL) butter, softened
  • ½ cup (125mL) light brown sugar, packed
  • 2 teaspoons (10mL) fresh ginger, grated
  • Glaze
  • 1-2 tablespoons (15-30mL) boiling water
  • 1 Bigelow® Green Tea Bag
  • 1 ½ tablespoons (22.5mL) butter
  • 1 cup (250mL) icing sugar
  • Green Tea Anglaise (optional)
  • 1 cup (250mL) half and half cream
  • 4 Bigelow® Green Tea Bags
  • 2 egg yolks
  • 3 tablespoons (45mL) sugar
  • ½ teaspoon (2.5mL) vanilla extract

Instructions

Preheat oven to 350ºF (180ºC). Mix flour, baking soda and salt together and set aside. Place 6 Bigelow® Green tea bags into a measuring cup and pour in boiling water. Let stand five minutes, remove tea bags and measure out ½ cup (125mL) of tea. Grease the bottom and sides of 6 mini bundt pans or 1 large bundt pan, dust pan with flour, tap out excess. Place egg in bowl and whisk until yolk and white are combined. In another bowl add molasses and corn syrup to green tea; stir to combine. In the bowl of a mixer, beat butter until creamy and smooth; add sugar, cream until the mixture is light in color and fluffy in appearance. With the mixer on medium speed, add the egg mixture 1 tablespoon (15mL) at a time. Continue beating until the mixture is light and fluffy. Stir in fresh ginger. Alternating tea mixture and dry ingredients, fold in ⅓ of the dry ingredients; add ⅓ of the tea mixture and continue alternating, mixing well after each addition. Pour batter into prepared cake pans. Bake individual cakes 25-35 minutes or until a cake tester comes out clean. Bake a large cake 35-40 minutes. Remove from oven and let cool on rack for 5-10 minutes. Remove from cake pans.

To make the glaze: Make tea by placing green tea bag in a measuring cup; pour boiling water over bag and let stand for 5 minutes. Remove bag, add butter and let it melt; add icing sugar and combine. If glaze is too thick add a little water, if too thin add a little more icing sugar. Pour over mini cakes or larger cake.

To make the Green Tea Anglaise: Place 4 green tea bags in small saucepan, add cream and simmer for 5 minutes. Remove tea bags. Whisk egg yolks with sugar and vanilla extract. Slowly add tea infused cream to egg mixture, whisking constantly, until all cream has been added. Return cream mixture to saucepan and cook over medium-low heat stirring until the mixture coats the back of a spoon, about 4 minutes. Strain and allow to cool at room temperature, about 20 minutes. Chill until ready to serve. To serve, spoon a pool of chilled Green Tea Anglaise in the center of a plate, add warm mini bundt or a slice of the larger bundt cake. Top with sauce and serve.

May we suggest Green Tea with Lemon to pair with this recipe?
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