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Tea Recipes

Tea Recipes Index

Tetley Green Tea Honey Ginger Cake

Submitted By: Tania from Coburg, VICTORIA

2 tea bags Tetley Honey Lemon Ginseng Green Tea
1-1/2 cups (375 ml) all-purpose flour
1 tsp (5 ml) baking soda
1 tsp (5 ml) ground ginger
1/4 tsp (1 ml) each ground cinnamon, nutmeg and salt
1/3 cup (75 ml) butter, softened
1/2 cup (125 ml) packed brown sugar
1/2 cup (125 ml) liquid honey, preferably dark
1 egg
1/4 cup (50 ml) finely chopped candied ginger
Lemon Glaze:
2/3 cup (150 ml) confectioner's icing sugar
1 tbsp (15 ml) butter, melted
1/2 tsp (2 ml) grated lemon zest
4 tsp (20 ml) fresh lemon juice
Lemon zest as garnish

1. Preheat oven to 350 degrees farenheit (180 degrees celsius). Grease an 8-inch (2 L) square baking pan and line bottom with parchment or waxed paper. Pour 3/4 cup (175 mL) boiling water into a glass measuring cup. Add Tetley Honey Lemon Ginseng Green Tea bags and let stand while making the batter.
2. In a bowl, combine flour, baking soda, ginger, cinnamon, nutmeg and salt. Stir well.
3. In another bowl, using an electric mixer, beat butter with brown sugar until fluffy. Beat in honey and egg. Beat in flour mixture until just blended.
4. Squeeze tea bags against the side of the cup with a spoon and remove bags. Beat warm tea into batter. Stir in candied ginger.
5. Spread batter evenly in pan and bake in preheated oven for 35 to 40 minutes or until cake tester inserted in center comes out clean. Place cake on a rack and let cool for 10 minutes.
6. To make the lemon glaze, combine confectioner's sugar, butter, lemon zest and enough juice to make a smooth glaze. Spread over warm cake. Let cake cool and cut into squares. Top with lemon zest as garnish.

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