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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.
- 1⁄2 cup unsalted butter
- 3⁄4 cup sugar
- 2 tablespoons honey
- 2 tablespoons orange zest
- 2 eggs
- 1⁄3 cup yogurt
- 2 tablespoons orange juice (squeeze from the zested)
- 1 1⁄2 ginger, freshly grated
- 1 teaspoon vanilla extract
- 1⁄2 cup all-purpose flour
- 1⁄2 cup pastry flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon ground ginger
- 2 teaspoons green tea powder (matcha)
- 1⁄4 teaspoon salt
- 1 1⁄2 tablespoons poppy seeds
- 1 1⁄2 tablespoons unsalted butter
- 1 cup icing sugar, sifted
- 2 tablespoons water (up to)
- 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.