The marriage of tea and cake is one of life’s greatest triumphs, most successful partnerships, and incontrovertibly, most harmonious flavour combinations. But what about tea in cake?
I’ve always been a green, jasmine, or rose kinda gal, so when I came across a recipe for green tea cupcakes in my prized Primrose Bakery book, I was more than a little inspired. However, I didn’t fancy the green tea buttercream their sponge was teamed with.
Two of my favorite flavours in Asian cookery are lime and coconut, so the addition of these wonderfully complimentary ingredients to buttercream seemed like a far more logical (and tasty) flavour combination: the result was zingy, refreshing, a little bit unusual ― and, in my opinion, the perfect afternoon treat, without being overly sweet.
For the green tea sponge
- 150ml semi-skimmed milk
- 4 green tea teabags
- 110g unsalted butter
- 225g granulated sugar
- 2 large eggs
- 125g self-raising flour
- 120g plain flour
For the lime and coconut buttercream
- 115g unsalted butter
- 2 tbsp fresh squeezed lime juice
- Grated zest of 1-2 limes (2 tsp)
- 50g icing sugar
- Handful of desiccated coconut
Make the magic happen:
- Start by heating your milk in a saucepan over a medium heat until it starts to boil, then remove from the heat and add the teabags. Cover with clingfilm and leave to stew for at least 30 minutes
- Preheat your oven to 180C/160C fan/gas mark 4 and grease and line a 450g loaf tin with baking parchment so that a little hangs over the sides
- Once the teabags have been left to stew, remove them from the milk and squeeze any excess liquid into the pan
- In a separate bowl, cream together the butter and sugar until pale and smooth, then add the eggs one at a time, mixing after each one
- Sift both types of flour into a separate bowl and stir well. Add a third of the flour mixture to the creamed butter and sugar and beat, followed by a third of the tea-infused milk and beat again. Repeat these steps until all of the flour and milk is combined
- Pour the mixture into the greased and lined loaf tin and bake for around 35 minutes, or until golden brown
- In the meantime, sift your icing sugar into a bowl containing the softened butter and beat until light and fluffy. Add the lime juice, zest and coconut, and mix well
- Use a skewer to test your sponge. If it comes out clean, you’re good to go. You can use the overhanging baking parchment to lift the sponge clean out of the tin, then leave to cool before topping with the buttercream and adding an obligatory sprinkle of edible glitter
Enjoy with a delicious cup of green jasmine tea.
Love Emma xx