Green Tea Ginger Cakes

Recipe by kolibri
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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