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
CAKE - GREEN TEA CHIFFON CAKE WITH GREEN TEA WHITE CHOCOLATE WHIPPED GANACHE RECIPE - (4.4/5)
Provided by Aemelia
Number Of Ingredients 17
Steps:
- Preheat an oven to 170C Line 20cm round cake pan with baking paper. Sift the flour, salt , baking powder and green tea powder together. Whisk the egg yolks and sugar (a) until light in color. Add the melted butter, whisk to combine. Add the water and whisk to combine. Pour the flour mixture into the bowl. Whisk to combine. Whip the egg white until foamy, add the sugar (b) and whip until stiff peaks formed. Fold the meringue into the bowl, in 3 additions. Fold until smooth. Pour the batter into the prepared pan, tap the pan lightly to remove large air bubbles. Bake for 50-60 minutes, or until the top of the cake spring back when touch lightly. Make the White chocolate green tea ganache: Sift the green tea powder into the bowl, heat the whipping cream until boil, pour the hot whipping cream into the bowl. Whisk to combine. Pour the white chocolate into the bowl. Whisk to combine. Let the ganache cool, then refrigerate for 2 hours. Whip the ganache until spreadable. Slice the cake into 3 layers. Mix the syrup and liquor together. Sprinkle one layer of cake with syrup, and spread the ganache on top of the cake, repeat with the rest of the cake. Spread the ganache over the to and side of the cake. Sprinkle with more green tea powder to decorate it (optional).
GREEN-TEA TRUFFLES
We don't often call on white chocolate, but when we do, we've got our reasons. In this case, we use it with creamy ganache and sweetened matcha, or green-tea powder. The tea's subtle sharpness reins in the sweetness of the white chocolate, and its natural color adds an unexpected soft green hue. As for tea's antioxidant properties, there may not be enough of the green here to protect you from cancer and heart disease, but what is there can't hurt! This recipe was inspired by Mary's Chocolates of Belgium, experts in high-quality chocolates with artful designs.
Provided by Susie Norris
Categories Candy Milk/Cream Tea Chocolate Dessert Edible Gift Kidney Friendly White Chocolate
Yield Makes about 24 truffles
Number Of Ingredients 8
Steps:
- 1 In a double boiler, partially melt the white chocolate over simmering water until it's semiliquid but still lumpy. Place the cream, tea bags, and salt in a heat-proof measuring cup and microwave for 1 minute. (Alternatively, heat these ingredients in a small saucepan just until they simmer, then cool for 1 minute.) Remove the tea bags. In a medium bowl, stir together the cream mixture and the melted chocolate. Add the vanilla. Keep stirring until the mixture smooths into a well-blended ganache.
- 2 Cool the ganache in the refrigerator for at least 30 minutes.
- 3 With two spoons, scoop 1-in/2.5-cm balls of the ganache onto a baking sheet. Roll the balls with your hands into smooth, uniform shapes. Chill if necessary.
- 4 Sift the matcha and powdered sugar together in a small bowl. Mix in the cereal. Dip each ganache ball into the matcha mixture and shake off the excess. Serve at room temperature.
10 BEST WAYS TO COOK WITH GREEN TEA
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a green tea recipe in 30 minutes or less!
Nutrition Facts :
GREEN TEA GANACHE
The vanilla notes found in white chocolate enhance the natural flavor of green tea. Martha made this recipe on episode 508 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 12 cupcakes
Number Of Ingredients 3
Steps:
- Combine white chocolate and cream in a heatproof bowl set over a saucepan of barely simmering water. Heat, stirring occasionally with a rubber spatula, until chocolate is almost completely melted. Remove from heat and continue to stir until remaining chocolate is melted and mixture is thoroughly combined.
- In a small bowl, combine matcha with cold water, adding one teaspoon at a time to reach same consistency as white chocolate ganache. Add green tea mixture to ganache; stir until incorporated. Cool to room temperature, stirring occasionally. If ganache remains too loose to pipe, briefly stir over an ice bath until thick enough to pipe, being careful not to let it become too firm.
JASMINE TEA GANACHE
Steps:
- Chop the chocolate into small pieces approximately 3/8-inch.
- Boil together the cream and light corn syrup. Add the jasmine tea and simmer for 1 minute. Strain the tea and pour over the bittersweet chocolate and milk chocolate. Mix the ingredients only enough to incorporate. Allow to cool to 90 degrees and stir in the rum. Pour into a shallow dish that has been lined with waxed or parchment paper. The filling should be 5/8 inches thick. Allow to cool overnight or until firm, covered in refrigerator. Cut into squares.
JASMINE TEA GANACHE
Steps:
- Chop the chocolate into small pieces approximately 3/8-inch.
- Boil together the cream and light corn syrup. Add the jasmine tea and simmer for 1 minute. Strain the tea and pour over the bittersweet chocolate and milk chocolate. Mix the ingredients only enough to incorporate. Allow to cool to 90 degrees and stir in the rum. Pour into a shallow dish that has been lined with waxed or parchment paper. The filling should be 5/8 inches thick. Allow to cool overnight or until firm, covered in refrigerator. Cut into squares.
GREEN TEA BUTTERCREAM
A basic buttercream gets an earthy infusion with the addition of fragrant matcha powder. Martha made this recipe on episode 508 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 2 cups, enough for 12 cupcakes
Number Of Ingredients 3
Steps:
- Prepare an ice bath. Combine sugar and 1/2 cup water in a small saucepan. Cook, stirring occasionally, over medium-high heat until sugar is dissolved, 3 to 5 minutes. Transfer syrup to ice bath, stirring occasionally, until syrup is cool to touch, 15 to 20 minutes. (Syrup can be stored in the refrigerator for up to a week.)
- In an electric mixer, cream butter on medium-high until light and fluffy, 3 to 5 minutes. While mixing, slowly add syrup into butter and continue mixing on medium-high until mixture comes together, scraping down sides of bowl as needed. Reduce speed to low and add matcha. Store buttercream at room temperature if using the same day, or refrigerate in an airtight container for up to 3 days. Bring to room temperature before using.
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