Pistachio, green tea, and lemon cake
Pistachio, green tea, and lemon cake

Preparation time 20 minutes

Total time: 1 hour 5 minutes

Ingredients

Cake

  1. 60 mL (¼ cup) 35% M.F. whipping cream
  2. 15 mL (1 tbsp.) Four O’Clock Sencha Japanese green tea
  3. 125 mL (½ cup) soft butter
  4. 250 mL (1 cup) sugar
  5. 4 eggs, beaten
  6. 125 mL (½ cup) milk
  7. 2 lemons, zest only
  8. 125 mL (½ cup) chopped unsalted pistachios
  9. 325 mL (1⅓ cups) flour
  10. 5 mL (1 tsp.) baking powder

Cheese, white chocolate, and green tea icing

  1. 125 mL (½ cup) 35% M.F. whipping cream
  2. 30 mL (2 tbsp.) Four O’Clock Sencha Japanese green tea
  3. 250 mL (1 cup) coarsely chopped white chocolate (about 150 g)
  4. 240 g (8 oz.) light cream cheese, room temperature

Directions

  1. Preheat oven to 180°C (350°F) with rack in the middle.
  2. Heat cream in a small bowl in the microwave for 1 minute.
  3. Stir in green tea and infuse for 4 minutes. Strain and reserve cream.
  4. With a hand mixer, cream butter and sugar for 3 to 4 minutes.
  5. Add infused cream and mix. Add eggs and milk.
  6. Add lemon zest and pistachios, and mix again.
  7. Mix flour and baking powder together. Incorporate into batter, beating gently at low speed.  
  8. Spread batter into a 10-cm X 20-cm (8-inch X 4-inch) loaf pan.
  9. Bake in the oven on middle rack for 40 to 45 minutes or until a toothpick inserted into the centre comes out clean.
  10. In the meantime, bring cream for icing to a boil in a small saucepan. Remove from heat and add green tea.  
  11. Steep tea for 4 minutes and then filter into a bowl using a fine-meshed strainer. Add chocolate and let sit 1 minute. Add cheese and beat with hand mixer until icing is smooth. Reserve in the refrigerator.
  12. Remove cake from oven and allow to cool on a rack.
  13. Ice cake with green tea icing.  

 

*Chef’s tip: The icing will keep for about a week in the fridge and can be used as a spread. 

This recipe is courtesy of Tablée des chefs.

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