This could also be called Rainy Day Tea Cake... The weekend weather turned out to be very chilly, grey and drizzly with rain. Good cake baking and tea time weather, if nothing else! And so, I was in the kitchen on Saturday afternoon experimenting more with my tea cake recipe. This Green Tea Cake with Rose and Lemon is very similar to my Lemon Lady Grey Tea Cake, but with different tea and flavor used. I used a green tea with rose petals, and this made for a very fragrant cake. The kitchen smelled like perfume while it was baking! I'm not sure what is more fun, the ideas and baking, or the eating of these wonderfully scented, delicious cakes. The gentle herbal quality of the green tea flecked with rose petals paired well with the bit of zingy lemon. The glaze can be omitted and a dusting of pretty powdered/icing sugar used instead.
Green Tea Cake with Rose and Lemon --makes 1 loaf cake
4 green tea bags, divided--reserve some for garnish (*see Tea Note*)
1/2 cup milk (I used whole milk for better flavor)
1/2 cup butter, melted and allowed to cool
1 1/2 cups all-purpose flour/plain flour
1 teaspoon baking powder
1/4 teaspoon salt
zest of one lemon
3/4 cup sugar
1 tablespoon honey
1 cup confectioner's/icing sugar
2 tablespoons lemon juice
reserved green tea, for garnish (optional)
(Glaze can be omitted and a dusting of pretty powdered/icing sugar used instead)
1. Gently heat the milk in a small saucepan until just under boiling point. Remove from heat. Add two green tea bags to the milk, and steep for 20-30 minutes. Remove the tea bags. Cut open another tea bag, and add the tea leaves to the tea-milk mixture.
2. Preheat oven to 350 F/180 C, and butter a 9" x 5" loaf pan.
3. In a small bowl, mix together the flour, baking powder, salt and lemon zest, set aside.
4. Using an electric mixer, beat together the butter, sugar and honey. Add the eggs one at a time, beating well after each addition. Beat in the flour mixture. Add the tea-infused milk mixture, and blend well.
5. Pour cake batter into prepared pan. Bake for 45 minutes to 1 hour. Test if done with a toothpick. If the top of the cake is browning too quickly, cover with a piece of aluminum foil. Cool cake in pan for 10-15 minutes on a wire rack. Turn cake out onto the rack, and allow to cool completely before glazing.
6. Mix together the confectioner's/icing sugar and lemon juice, and drizzle over the cooled cake. Sprinkle top of cake with a bit of the reserved green tea, if using. Allow the glaze to set a little bit before slicing and serving. Brew a pot, or cup, of tea and enjoy!
** Tea Note: I used a loose leaf Japanese Sencha green tea with pieces of rose petals in the blend. If the tea leaves are long, crush them up a bit, using finger, or a mortar & pestle, to make them a finer consistency.Most any green tea, or flavored green tea would work well in this recipe. Use what's in the flavoring to echo in the cake and glaze, if using.**
== For other baking measurements, try Online Conversion, the Cooking Conversion page is very helpful.==
I have an idea for another tea cake brewing... Can you handle more cake??!! Stay tuned! ;)