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


Comments

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

    ReplyDelete
  4. 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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.

Pumpkin Carrot Cake

I have never tried baking cakes with raw pumpkin and was glad when Amy Beh shared a recipe for Pumpkin Carrot Cake.  The moist cake tasted good, the sweet pumpkin blended well with the slightly sourish cranberries.  I have reduced the sugar somewhat and tweaked the method too.  I'll be baking this again for the Chinese New Year.  This cake was an instant hit with my family ....... Try it!

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.