Green Tea Ginger Tea Cakes
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
Yield: Serves 12
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 1/3 of the
dry ingredients; add 1/3 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.
Prep Time: 50 minutes (includes prep time for
glaze and anglaise)
Cook Time: 35 minutes
Nutritional Information:
Per Serving: 1 mini cake or 1 piece of large cake
| Nutritional
Information Per Serving |
Percent of Daily
Value |
| Calories |
311 |
|
16% |
| Protein |
3 |
grams |
6% |
| Carbohydrate |
47 |
grams |
16% |
| Total Fat |
13 |
grams |
20% |
| Alcohol |
0.06 |
grams |
| Cholesterol |
84 |
milligrams |
28% |
| Saturated Fat |
8 |
grams |
38% |
| Monounsaturated Fat |
4 |
grams |
| Polyunsaturated Fat |
0.7 |
grams |
| Trans Fatty Acid |
0 |
grams |
| Total Dietary Fiber |
0.3 |
grams |
1% |
| Total Sugar |
28 |
grams |
| Percentage of Calories
|
| Protein |
4% |
| Carbohydrate |
60% |
| Total Fat |
36% |
| Alcohol |
0% |
| Vitamins & Mineral
|
| Sodium |
244 |
milligrams |
10% |
| Potassium |
169 |
milligrams |
5% |
| Vitamin A |
124 |
Retinol Equivalent |
8% |
| Vitamin C |
0.2 |
milligrams |
0% |
| Calcium |
55 |
milligrams |
5% |
| Iron |
2 |
milligrams |
10% |
| Vitamin D (ug) |
0.4 |
micrograms |
4 |
| Thiamin |
0.2 |
micrograms |
12% |
| Riboflavin |
0.1 |
milligrams |
9% |
| Niacin |
1 |
milligrams |
6% |
| Pyridoxine (Vitamin B6) |
0.08 |
milligrams |
4% |
| Folic Acid |
39 |
milligrams |
10% |
| Cobalamin (Vitamin B12) |
0.2 |
micrograms |
3% |
| Nutritional Recipe
Features |
| Soy Free |