Recipe: Green Tea Layer Cake
Ingredients
====================
Serves: 12
* 125g plain flour
* 150g cake flour
* 1 teaspoon bicarbonate of soda
* 1 teaspoon salt
* 4 teaspoons powdered green tea
* 250g caster sugar
* 250ml vegetable oil
* 3 eggs
* 200g natural yoghurt
* 1 1/2 teaspoons vanilla extract
* Green tea icing
* 150g icing sugar
* 2 teaspoons powdered green tea
* 30g butter, softened
* 85g cream cheese, softened
* 1/2 teaspoon vanilla extract
* 1 1/2 teaspoons milk
Preparation method
=============================
Prep: 15 mins | Cook: 40 mins
Preheat the oven to 180 C / Gas mark 4. Grease and flour 2 - 23cm (9 in) round tins. Sift together the plain flour, cake flour, bicarbonate of 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 yoghurt, mixing just until incorporated. Pour batter into prepared tins.
Bake in the preheated oven for 30 to 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the tins.
To make Green Tea Icing: Sift together icing 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 icing over it. Place the other layer of cake on top, and spread icing to cover the top and sides of cake. Dust with green tea powder if desired. Serve cold or at room temperature.
Note:
You can add 150g of azuki beans (small red beans), soaked overnight and boiled until tender, by folding them into the cake mixture before it is turned into the tins. Pat the beans dry and allow to cool before use.
====================
Serves: 12
* 125g plain flour
* 150g cake flour
* 1 teaspoon bicarbonate of soda
* 1 teaspoon salt
* 4 teaspoons powdered green tea
* 250g caster sugar
* 250ml vegetable oil
* 3 eggs
* 200g natural yoghurt
* 1 1/2 teaspoons vanilla extract
* Green tea icing
* 150g icing sugar
* 2 teaspoons powdered green tea
* 30g butter, softened
* 85g cream cheese, softened
* 1/2 teaspoon vanilla extract
* 1 1/2 teaspoons milk
Preparation method
=============================
Prep: 15 mins | Cook: 40 mins
Preheat the oven to 180 C / Gas mark 4. Grease and flour 2 - 23cm (9 in) round tins. Sift together the plain flour, cake flour, bicarbonate of 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 yoghurt, mixing just until incorporated. Pour batter into prepared tins.
Bake in the preheated oven for 30 to 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the tins.
To make Green Tea Icing: Sift together icing 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 icing over it. Place the other layer of cake on top, and spread icing to cover the top and sides of cake. Dust with green tea powder if desired. Serve cold or at room temperature.
Note:
You can add 150g of azuki beans (small red beans), soaked overnight and boiled until tender, by folding them into the cake mixture before it is turned into the tins. Pat the beans dry and allow to cool before use.
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