Skip to main content

Green tea Marble Yoghurt Cake




Following the goodness from consuming Green Tea, here's another
recipe that I churned out.

Recipe for Green tea Marble Yoghurt Cake

Ingredients :
  • 6 oz Plain Flour
  • 3/4  Teasp. Baking Powder
  • 3 eggs
  • 4.1/2 oz  Caster sugar
  • 1/2  Cup Cannola/Corn Oil
  • 1/2  Cup Yoghurt
  • 1  Teasp. Vanilla
  • 2  Tablespoons Greentea powder
  • 1  Teasp. lukewarm water
  • 1/2  Cup Adzuki Beans (Discard the syrup)
  • Pinch of salt
Method :
  1. Discard the syrup from the Adzuki beans and coat with some flour.  Set aside.
  2. Sift the flour, baking powder and salt and set aside.
  3. Cream the eggs with the sugar till creamy, add in the oil, then the yoghurt, followed by the vanilla.
  4. Gradually fold in the flour and blend thoroughly.
  5. Mix the greentea powder with the lukewarm water to a paste.
  6. Divide the batter into 2 portions.  Add the greentea paste into one portion and leave the other plain.  No need to swirl.
  7. Pour half the batter into a lightly greased and floured Bundt cake tin.  Toss in the flour coated Adzuki beans.
  8. Cover with the balance batter.
  9. Bake in a preheated oven @ 350deg.F/180deg.C for about 35 to 40 minutes.  Test with skewer till it comes out clean.
Note :
  1. Coat the Adzuki beans with about 2 Teasp of flour not from the above 6 oz. plain flour.  This is to absorb the moisture in the beans to prevent them from sinking to the bottom of the cake.
  2. The marbling effect is not so distinct in this cake, perhaps need to add 1/2 Teasp more of Green Tea powder.
Also view


Labels:

Comments

  1. ElinSeptember 15, 2009 at 8:26 PM

    Hi Cheah,
    this is really good...greentea...mmmm nice fragrance cake. I like it..I have only make greentea icecream but have not try making greentea cake...will keep in mind this. Thanks for sharing this :)

    ReplyDelete
  2. Sokehah cheahSeptember 16, 2009 at 12:19 AM

    Hi Elin
    Give it a try and let me know the outcome..maybe u need to put more Greentea powder to make the marbling effect more distinct.

    ReplyDelete
  3. Elin ChiaSeptember 16, 2009 at 3:31 PM

    yup..thanks Cheah for sharing the recipe. Will try this out when my kids are back :))

    ReplyDelete
  4. Sokehah cheahSeptember 17, 2009 at 7:55 AM

    Good, I did post 2 more Greentea recipes, one is chiffon and the other is Greentea pound. You can also check those out. Thanks

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more