CHINESE FIVE-SPICE GINGER CAKE
The exotic Asian flavor will surprise everyone's taste buds. I tried a similar cake when I was living in the US. It is definitely an interesting use of the Chinese five-spice! I make this cake based on my tasting memory, and I added in some ingredients that I consider will go well with it.
Provided by Jiji. Wanderlust
Categories Desserts Cakes Spice Cake Recipes
Time 2h35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan and line it with parchment paper.
- Mix flour, ginger, baking powder, orange zest, baking powder, five-spice, and salt together.
- Mix applesauce and tea together in a separate bowl.
- Beat eggs with 1/2 cup plus 2 tablespoons sugar in a large bowl with an electric mixer until very fluffy and light. Pour in oil gradually and beat on medium speed until combined. Alternate adding the flour and applesauce mixtures, mixing just until combined. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
- Remove from the oven and let cool for 30 minutes. Place a wire rack over the cake pan and flip to release cake onto the rack. Let cool completely, at least 45 minutes.
- Cut parchment paper into any shapes you like to act as stencils. Brush lightly with water and stick them over the surface of the cake. Gently sprinkle turmeric around the shapes. Carefully lift up stencils.
Nutrition Facts : Calories 168 calories, Carbohydrate 27.4 g, Cholesterol 31 mg, Fat 5.6 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 273.4 mg, Sugar 13.3 g
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
GINGER TEA CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 18 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 139 calorie, Fat 3 grams, SaturatedFat 2 grams, Carbohydrate 26 grams, Fiber 1 grams, Protein 2 grams
GREEN TEA GINGER CAKES
I got this receipe from Anna Olson's Sugar on Food Network Canada. I was a bit dubious about putting fresh ginger in the cake - but it gives these cakes absolutely wonderful fresh taste, like nothing else I've ever tasted. For tea-lovers, this cake is a must - it's best if you can find some matcha powder - it also gives the cake wonderful green colour. But if you can't find any matcha you can use green tea leaves - infuse them with the orange zest and strain.
Provided by kolibri
Categories Dessert
Time 50m
Yield 6 mini bundt cakes
Number Of Ingredients 19
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.
Nutrition Facts : Calories 487.5, Fat 21.5, SaturatedFat 12.5, Cholesterol 120.6, Sodium 191.1, Carbohydrate 70.2, Fiber 0.9, Sugar 52, Protein 5.3
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.
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