Green Tea Ginger Cakes
- prep time 0 min
- total time 0 min
- serves 6
½ cup unsalted butter, room temperature
¾ cup sugar
2 tablespoons honey
2 tablespoons tangerine zest (or orange)
⅓ cup mayonnaise
2 tablespoons tangerine juice (or orange)
1 ½ tablespoons grated fresh ginger
1 teaspoon vanilla extract
½ cup all purpose flour
½ cup pastry flour
1 teaspoon baking powder
¼ teaspoon ground ginger
2 teaspoons green tea powder
¼ teaspoon salt
1 ½ tablespoons poppy seedsGlaze
1 ½ tablespoons unsalted butter
1 cup icing sugar, sifted
1 tablespoon to 2 tbsp waterGreen Tea Anglaise
1 cup half and half cream
2 egg yolks
3 tablespoons sugar
½ teaspoon vanilla extract
2 teaspoons Japanese green tea powderTo Assemble
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.
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).
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.
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.