Green Tea Ginger Cakes Recipes

GREEN TEA GINGER CAKES

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.

GINGER TEA CAKE

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.

ICED GINGER GREEN TEA

Steps:

• Put the green tea bags into a heatproof container and pour in 1 quart boiling water. Let steep until it comes to room temperature, about 1 hour. Remove the tea bags and discard.
• While the tea is steeping, in a saucepan over medium-high heat, bring 1 cup water, the sugar, and ginger to a boil. Stir to dissolve the sugar, remove from the heat, and allow to cool to room temperature, about 1 hour. Store the tea and ginger simple syrup in the refrigerator until ready to serve.
• To serve, fill glasses with ice and pour in the tea. Sweeten, to taste, with the ginger simple syrup. Garnish with a slice of ginger. For the adults, top each with 1/2 cup prosecco, if desired.

GREEN TEA CAKE

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.

GREAT-GRANDMA'S GINGER CAKE

Steps:

• In a small bowl, cream shortening and sugar until light and fluffy. Add molasses and egg; mix well. Combine the flour, baking soda, ginger, cinnamon, salt and cloves. Add to the creamed mixture alternately with water, beating well after each addition., Pour into a greased 9-in. square baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Garnish with whipped topping.

GREEN TEA LAYER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 8-inch round pans. Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.
• In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yogurt, mixing just until incorporated. Pour batter into prepared pans.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.
• To make Green Tea Frosting: Sift together confectioners' sugar and green tea powder. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an electric mixer until smooth.
• To assemble the cakes: when the cakes are completely cooled, put one layer on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of cake on top, and spread frosting to cover the top and sides of cake. Dust with green tea powder if desired. Serve cold or at room temperature.

SULTANA, TEA AND GINGER CAKE

Steps:

• Preheat oven to 180°C
• Grease or line a 9 x 9 cake tin.
• Put the sultanas in a small saucepan with the tea. Cover with water, bring to a boil then simmer for 10 minutes.
• Drain, then beat in the 250g butter.
• Beat the sugar and eggs until well combined then add the sultana mixture.
• Fold in the flour and crystalized ginger then spoon into the tin and bake for approximately 1 hour or until an inserted skewer comes out clean.
• Make the icing by putting the icing sugar, vanilla, ground ginger and butter in a bowl.
• Mix then slowly pour in enough boiling water to be able to mix the icing to a drizzling consistency.
• Drizzle over the cake.

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.

EASY RICE COOKER GREEN TEA CAKE RECIPE BY TASTY

Steps:

• Warm up milk until almost boiling.
• In a bowl, put in the white chocolate and sugar, then pour over warm milk and mix until chocolate is melted.
• Add 2 eggs and mix.
• Add flour, green tea powder, and baking powder into the mixture. Pour into the rice cooker pan and cook for 1 hour.
• Take the cake out from the pan and let it cool.
• Glaze with melted white chocolate, then add the strawberries and blueberries.
• Enjoy!