Posted by Olivia at Arbor Teas on September 02, 2009
In the celebratory spirit of this inaugural "cooking with tea" post, and the joy brought through collaboration among friends, let’s have organic matcha tea cakes and ice cream! Matcha, traditionally consumed during the Japanese tea ceremony, has a thick, rich green taste with a discernable bitter quality. Its flavor is strong enough to be retained when combined with butter, eggs, milk and sugar in this delectably moist cake. Plus, the green powder lends such a lovely vibrant-hued crumb with an ever so slightly grainy texture. On a whim (and with a nod to the end of the summer season), I paired this cake with sweet corn ice cream, which is NOT for the faint of vegetables! Lavender, agave, honey, buttermilk or tea-infused ice creams or gelatos (perhaps a future post) would all be wonderful substitutions. The cake is topped with an organic kukicha green tea-infused whipped cream. One of my favorite Arbor Teas, kukicha is made of a gorgeous variegated combination of leaves and stems, which yield a delicate green tea flavor. It imparted just the subtle flavor I was after for this whipped cream so as not to compete with the matcha cake.
---->> Read the full recipe here! ---->>
Hope you enjoy this Cooking with Tea Recipe from the Kitchen of Olivia!