Name: Green Tea Ginger Cakes
Yield: 6 servings
Ingredients: ½ cup unsalted butter, room temperature; ¾ cup sugar; 2 Tbsp honey; 2 Tbsp tangerine zest (or orange); 2 eggs; ⅓ cup mayonnaise; 2 Tbsp tangerine juice (or orange); 1 ½ Tbsp grated fresh ginger; 1 tsp vanilla extract; ½ cup all purpose flour; ½ cup pastry flour; 1 tsp baking powder; ¼ tsp ground ginger; 2 tsp green tea powder; ¼ tsp salt; 1 ½ Tbsp poppy seeds; 1 ½ Tbsp unsalted butter; 1 cup icing sugar, sifted; 1 Tbsp to 2 tbsp water; 1 cup half and half cream; 2 egg yolks; 3 Tbsp sugar; ½ tsp vanilla extract; 2 tsp Japanese green tea powder

Yields

6 servings

If you do not have mini bundt tins, this recipe fits in a 4 to 5-cup bundt tin. Simply increase the cooking time by 10 minutes (leaving oven temperature the same).

ingredients

Cake

cup unsalted butter, room temperature

cup sugar

Tbsp honey

Tbsp tangerine zest (or orange)

eggs

⅓

cup mayonnaise

Tbsp tangerine juice (or orange)

1 ½

Tbsp grated fresh ginger

tsp vanilla extract

cup all purpose flour

cup pastry flour

tsp baking powder

tsp ground ginger

tsp green tea powder

tsp salt

1 ½

Tbsp poppy seeds

Glaze

1 ½

Tbsp unsalted butter

cup icing sugar, sifted

Tbsp to 2 tbsp water

Green Tea Anglaise

cup half and half cream

egg yolks

Tbsp sugar

tsp vanilla extract

tsp Japanese green tea powder

Ingredient Substitution Guide

directions

Step 1

GREEN TEA GINGER CAKES: For cakes, preheat oven to 300°F and grease and flour 6 mini bundt tins. Cream together butter and sugar until pale and fluffy. Stir in honey and tangerine zest. Add eggs one at a time, mixing well after each addition. In a separate bowl, combine mayonnaise, tangerine juice, grated ginger and vanilla. Stir into egg mixture. Sift flours, baking powder, ground ginger, green tea powder and salt and stir in with poppy seeds, being careful not to overmix. Spoon evenly into prepared pans and bake for 25 to 35 minutes, until a tester inserted in the centre of a cake comes out clean. Allow to cool for 15 minutes, then run a palette knife around edges of cakes to loosen and remove from pan. Allow to cool completely.

Step 2

For glaze, place a bowl over a pot of gently simmering water and add butter. Stir until half melted and add icing sugar. Add 1 Tbsp water and stir until glaze consistency, adding more water a few drops at a time to thin. If glaze becomes too thin, add a little more icing sugar to adjust. Pour over mini bundts and let set (sets quickly).

Step 3

To plate, spoon a pool of Green Tea Anglaise (directions follow) in the centre of a flat-bottomed bowl or plate and place mini bundt on top.

Step 4

GREEN TEA ANGLAISE: Heat cream to just below a simmer. Whisk egg yolks with sugar and vanilla extract. Slowly add hot cream to egg mixture, whisking constantly, until all cream has been added. Return cream to medium-low heat and stir with a wooden spoon until it coats the back of the spoon, about 4 minutes. Strain and allow to cool at room temperature for 20 minutes. Whisk in green tea powder and chill until ready to serve. Yield: 1 1/3 cups.

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