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Ingredientes
- 1/2 c. unsalted butter, room temperature
- 3/4 c. sugar
- 2 Tbsp. honey
- 2 Tbsp. tangerine zest (or possibly orange)
- 2 x Large eggs
- 1/3 c. mayonnaise
- 2 Tbsp. tangerine juice (or possibly orange)
- 1 1/2 Tbsp. grated fresh ginger
- 1 tsp vanilla extract
- 1/2 c. all purpose flour
- 1/2 c. pastry flour
- 1 tsp baking pwdr
- 1/4 tsp grnd ginger
- 2 tsp green tea pwdr
- 1/4 tsp salt
- 1 1/2 Tbsp. poppy seeds Glaze
- 1 1/2 Tbsp. unsalted butter
- 1 c. icing sugar, sifted
- 1 Tbsp. to 2 tbsp water Green Tea Anglaise
- 1 c. half and half cream
- 2 x egg yolks
- 3 Tbsp. sugar
- 1/2 tsp vanilla extract
- 2 tsp Japanese green tea pwdr
Direcciones
- To Assemble:GREEN TEA GINGER CAKES: For cakes, preheat oven to 300 F and grease and flour 6 mini bundt tins. Cream together butter and sugar till pale and fluffy. Stir in honey and tangerine zest. Add in Large 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 mix. Sift flours, baking pwdr, grnd ginger, green tea pwdr and salt and stir in with poppy seeds, being careful not to overmix. Spoon proportionately into prepared pans and bake for 25 to 35 min, till a tester inserted in the centre of a cake comes out clean. Allow to cold for 15 min, then run a palette knife around edges of cakes to loosen and remove from pan. Allow to cold completely.
- For glaze, place a bowl over a pot of gently simmering water and add in butter. Stir till half melted and add in icing sugar. Add in 1 Tbsp water and stir till glaze consistency, adding more water a few drops at a time to thin. If glaze becomes too thin, add in a little more icing sugar to adjust. Pour over mini bundts and let set (sets quickly).
- To plate, spoon a pool of Green Tea Anglaise (directions follow) in the centre of a flat-bottomed bowl or possibly plate and place mini bundt on top.
- GREEN TEA ANGLAISE: Heat cream to just below a simmer. Whisk egg yolks with sugar and vanilla extract. Slowly add in warm cream to egg mix, whisking constantly, till all cream has been added. Return cream to medium-low heat and stir with a wooden spoon till it coats the back of the spoon, about 4 min. Strain and allow to cold at room temperature for 20 min. Whisk in green tea pwdr and refrigeratetill ready to serve.
- Yield: 1 1/3 c..
- If you don't have mini bundt tins, this recipe fits in a 4 to 5-c. bundt tin. Simply increase the cooking time by 10 min (leaving oven temperature the same).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 6 servings | |
| Calories 723 | |
| Calories from Fat 330 | 46% |
| Total Fat 37.47g | 47% |
| Saturated Fat 16.73g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 133mg | 44% |
| Sodium 541mg | 23% |
| Potassium 199mg | 6% |
| Total Carbs 89.62g | 24% |
| Dietary Fiber 1.7g | 6% |
| Sugars 48.17g | 32% |
| Protein 9.19g | 15% |
