Mrs Simkins’ Iced Green Tea Mini Loaf Cakes
Posted: December 18, 2013
Clipper’s range of green teas work brilliantly in these unusual little cakes. The cakes are light and moist, not too sweet, and, come complete with a useful amount of antioxidants from the tea, which happily, are able to survive the baking process: just the thing for the dark days of January!
Clipper’s green tea with lemon or strawberry, matched with lemon zest or freeze-dried strawberry pieces respectively, work particularly well, but you could experiment with some of the other varieties in the range. Choose from: ginseng and raspberry, ginkgo biloba and blackcurrant, aloe vera and citrus or nettle and peppermint.
The cakes are baked in dinky little loaf tins, the kind that come in packs of 6 but if you don’t have any, you could bake them as muffins in a muffin tin, with or without paper cases. Serve with a big cup of matching Clipper green tea!
Makes 12 little loaves or muffins
- 110g (4oz) butter, softened
- 110g (4oz) golden caster sugar
- Grated zest of 1 lemon (lemon version only)
- 175g (6oz) plain flour
- 1 level teaspoon bicarbonate of soda
- 2 level teaspoons of cream of tartar
- 2 large, fresh eggs
- 2 tablespoons tea made with Clipper lemon or strawberry green tea bags, cooled to blood heat
- 3 tablespoons freeze-dried strawberry pieces (strawberry version only)
- Preheat oven to 160C (fan oven) or equivalent
- You will need a greased 12 greased mini loaf tins
- Make the strawberry or lemon green tea with freshly boiled water in an average size mug. Brew for 4 minutes.
- Whiz the butter and sugar together thoroughly in the food processor until light and fluffy. Add the lemon zest for the lemon version at this point and whiz again to incorporate. Add the raising agents to the weighed flour and sieve over the top. Add the eggs and whiz again until all the flour is absorbed. Add the cooled tea and whiz until everything is fully mixed and smooth. Stop the processor a couple of times and scrape the mixture down from the sides with a flexible spatula.
- If making the strawberry version, remove the blade and stir in the strawberry pieces.
- Using a dessertspoon, divide the mixture equally between the loaf tins. Bake for approximately 12-15 minutes until risen and golden and a skewer inserted comes out clean
- Leave to settle in the tin for a few minutes – they are very fragile at this stage. Once they have begun to contract from the sides of the tin, they should lift out easily. Transfer to a wire rack to finish cooling.
- Store in an airtight container when completely cold.
Green Tea Glace Icing
A food processor makes lovely smooth icing, quickly and without mess.
- 225g (8oz) icing sugar
- 2½ tablespoons cooled Clipper strawberry or lemon green tea
- 1 teaspoon glycerine
- You will also need freeze dried strawberry pieces or lemon zest to decorate, as applicable
- Whiz the icing sugar in the clean dry bowl of the food processor. Add the green tea and the glycerine and whiz until completely smooth.
- Spread over the cooled cakes and scatter with strawberry pieces or lemon zest.
Care of Mini Loaf Tins
Look after them carefully to keep them in good condition: instead of scrubbing them in hot soapy water or throwing them in the dishwasher, it’s usually possible to clean them perfectly well by wiping with kitchen paper. Avoid poking about with anything metal that will scratch the non-stick surface. If a cake needs a little help turning out, a robust plastic picnic knife, the kind that come in a set with forks and spoons, works well.