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
GREEN TEA MATCHA NICE CREAM RECIPE BY TASTY
Here's what you need: ripe bananas, almond milk, matcha powder, agave
Provided by Isabel Castillo
Categories Desserts
Yield 6 servings
Number Of Ingredients 4
Steps:
- Peel and slice the bananas, then freeze overnight.
- Add the frozen bananas, almond milk, matcha powder, and agave to a food processor or blender. Blend until smooth and thick.
- Transfer to a loaf pan and freeze for at least 2 hours.
- Serve topped with matcha powder.
- Enjoy!
Nutrition Facts : Calories 78 calories, Carbohydrate 19 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, Sugar 10 grams
GREEN TEA LAYER CAKE
This is a light and moist cake that is not too sweet and has a refreshing green tea fragrance. The frosting uses cream cheese but has enough sweetness to mask the sour taste. The matcha (green tea) powder gives it a delicate green hue too. This cake can also be baked as a sheet cake in a 9x 13 inch pan or as 2 separate round cakes in two 8-inch round pans. Adjust baking time accordingly.
Provided by TIRAMISUKI
Categories World Cuisine Recipes Asian Japanese
Time 1h40m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 53.1 g, Cholesterol 60.6 mg, Fat 24.4 g, Fiber 0.5 g, Protein 5.4 g, SaturatedFat 6.2 g, Sodium 366 mg, Sugar 35.3 g
GREEN TEA PASTRY CREAM
This filling was used to assemble layers of crepes for the Green Tea Crepe Cake. Martha made this recipe on episode 508 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes about 6 cups
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium until mixture comes to a simmer. Add matcha; whisk to combine.
- In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup hot-milk mixture into egg-yolk mixture. Continue adding milk mixture, 1/2 cup at a time, until incorporated. Pour mixture back into saucepan and cook over medium, whisking constantly, until it thickens and comes to a boil. Let boil, still whisking, 2 minutes.
- Remove from heat and strain through a fine sieve into a bowl. Add butter and stir until butter melts and mixture cools, about 5 minutes.
- Cover with plastic wrap, pressing it directly onto surface of pastry cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days.
- Just before using, stir pastry cream with a flexible spatula until smooth. Whip heavy cream to soft peaks and fold into pastry cream.
GREEN TEA CREPE CAKE
This light cake filled with delicious Green Tea Pastry Cream is best assembled on the day it is being served. Refrigerate, assembled and uncovered, up to 1 day. Martha made this recipe on episode 508 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 1h40m
Number Of Ingredients 10
Steps:
- Crepes: Place flour, granulated sugar, salt, milk, eggs, vanilla, and butter in a blender. Blend well, about 1 minute, scraping down sides as needed. Refrigerate in blender jar at least 2 hours and up to overnight.
- Process batter again in blender briefly to remove lumps. Lightly coat a 10-inch crepe pan or 12-inch nonstick skillet with butter. Heat over medium until just starting to smoke. Remove from heat; pour about 3 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 40 seconds. Flip crepe. Cook 15 seconds more. Slide crepe onto a parchment-lined baking sheet. Repeat with remaining batter, adding more butter and adjusting heat as needed; stack crepes. Let cool completely.
- Assembly: For shingled sides on the cake, use the ring from a 10-inch springform pan. Place 1 crepe, golden-side up, on a flat serving plate. Spread 1/4 cup pastry cream over crepe, leaving 1/2-inch border if using ring. Top with a second crepe. Using 24 crepes total, continue layering crepes and pastry cream, ending with a crepe on top; if using ring, slide it down sides of crepes. Refrigerate cake until firm, at least 1 hour and up to 6 hours.
- Just before serving, remove ring from cake, if using. Place parchment strips under perimeter of cake. Whisk together confectioners' sugar and matcha; sift over top of cake.
PASTRY CREAM (EGGLESS)
This recipe makes a good pastry cream which can be used in many desserts and pastries. Lemon, orange or rum flavoring may be substituted for the vanilla if you prefer. If you add some chopped chocolate (or mini chocolate chips) to the pastry cream, it makes a yummy filling for cannoli shells, recipe #40291. Prep time does not include chilling time.
Provided by Dee514
Categories Dessert
Time 17m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Mix first 4 ingredients in a large pan until well blended and sugar is almost dissolved.
- Place pan over medium heat and cook, stirring constantly, until it comes to the boil.
- Continue to simmer, stirring constantly while simmering, until very thick (about 5- 10 minutes).
- Remove from heat and add vanilla (or your choice of flavoring).
- Pour mixture into bowl and cover surface directly with waxed paper or plastic wrap to prevent skin from forming.
- Refrigerate several hours to overnight.
- To use pastry cream to fill[recipe=40291]cannoli shells[/recipe]: Chop 1 regular size Hershey chocolate bar and add bits to cooled (pastry cream) mixture.
- Fill cannoli shells by piping mixture into shell using a pastry bag, or use a long-handled iced tea spoon.
- Dip ends of filled cannoli into toasted, sliced or crushed almonds or crushed pistachio nuts or finely minced chocolate bits.
- Sprinkle top of shells lightly with powdered sugar (recipe will fill about 16 shells depending on their size).
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