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The Irish are the world's biggest consumers of tea, averaging 3kg or 1500 cups consumed per person, per year.
More Facts
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To prevent ice cream from getting a freezer burn and going crunchy on the top, place a piece of plastic wrap on top of the ice cream, pressing down lightly until the surface is completely covered. Replace lid and put in the freezer.
More Kitchen Tips
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| Chai Cake With Green-Tea Syrup |
Added: 23rd Nov, 2006 | Viewed 709 times |  |  |
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| A very delicate and exotic flavoured specialty cake, this recipe would be perfect for an Asian-inspired yum-cha or tea session. |
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| Ingredients |
| For The Cake |
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250g plain flour
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3 tsp baking powder
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4 eggs
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1 cup caster sugar
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250g butter, at room temperature
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1/4 tsp ground ginger
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1/4 tsp garam masala
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1/4 tsp ground cinnamon
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1/4 tsp ground cardamom
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pinch of ground cloves
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1 tsp vanilla extract | | For The Green-Tea Syrup |
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4 green tea bags
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1 1/2 cups boiling water
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1/2 cup caster sugar
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4 whole cloves
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2 x 7cm cinnamon sticks
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4 green cardamom pods, bruised |
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| To Make The Cake | | Preheat oven to 180oC. Brush a 11 x 21 cm loaf pan with melted butter and line base and sides with non-stick baking paper. Using an electric beater, beat together butter and sugar in a large bowl until pale and creamy.Add eggs, one at a time; beating well after each addition. Add the flour, baking powder, ginger, garam masala, cinnamon, cardamom, clove and vailla extract. Mix well and spoon mixture into prepared pan. bake for 50 minutes in the preheated oven until done. Test with a skewer inserted in the middle. |
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| To Make The Green-Tea Syrup | To make the syrup, place the tea bags, sugar, water, cloves, cardamom and cinnamon in a saucepan over high heat. Brint to a boil, reduce heat to low and cook, stirring constantly until syrup thickens. Seat aside for 15 minutes to cool and infuse. Strain into a heatproof jug.
Turn the cake onto a wire rack over a baking tray and pour the syrup all over the cake. Cool for 15 minutes and serve warm. |
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