Cake… one of my favorites things in the world, besides tea, of course! How about combining both tea and cake in the same bite? Some of you might be thinking – tea and cake, how is that going to work? Will it be too bitter? Will it be one-dimensional? I was hesitant at first, I’ve tried a lot of different green tea cakes out there, it can often be unappealing in color, gritty in texture and definitely not subtle in taste. Don’t get me wrong, a well made green tea cake can be delicious, but I’m sure we have all tasted some duds.
Today, I want to share a recipe for cake that uses Harney & Sons’ Paris Tea for a tasty infusion of flavor that is sophisticated and versatile. This recipe is provided by a good friend who is a trained pastry chef and interned at one of New York City’s top restaurants. We paired it with a decadent mascarpone-cream cheese icing, recipe also included. I hope you enjoy!
Do you have a favorite tea inspired dessert recipe? Do you have a favorite bakery to get tea flavored cakes? Please comment and share!
Paris Tea Cake
- Whole milk – 10 fl. oz
- Cake flour – 10 oz
- Baking powder – 1 tbsp
- Salt – 1/2 tsp
- Unsalted butter – 4 oz (room temperature – not too soft)
- Superfine sugar – 12 oz
- Pure vanilla extract – 1 tbsp
- Egg whites – 4 fl. oz (room temperature)
- Paris tea sachet – 4 or 5
- Preheat over to 350F. Spray pans with baking spray. Line bottom of pan with parchment circles; spray circles with baking spray.
- Place milk and tea sachet in small saucepan. Heat over medium-low, until milk comes to a slow boil. Remove from heat and allow to cool.
- Place dry ingredients in bowl of stand mixer. Use paddle attachment and beat on lowest speed to combine.
- In separate bowl of stand mixer, beat butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Beat in vanilla extract.
- Whisk together milk and egg whites.
- Add 1/3 of dry ingredient mixture to butter/sugar mixture; beat on low until just combined. Add half of milk/egg liquid mixture; beat on low until just combined. Add 1/3 of dry ingredient mixture; beat on low until just combined. Repeat once more with remaining milk/egg liquid and dry mixture.
- Divide batter evenly between the prepared pans. Smooth top with offset spatula. Bang pans a few times on the counter to remove air bubbles. Bake 30-35 minutes.
Mascarpone-cream cheese icing
Icing Ingredients: (all ingredients should be at room temperature)
- Heavy whipping cream – 12.2 fl. oz
- Mascarpone – 8 oz
- Cream cheese – 8 oz
- Pure vanilla extract – 1 tsp
- Confectioner’s sugar, sifted – 4.2oz
- Whip cream to firm peaks, set aside.
- With the paddle attachment; beat the cream cheese and mascarpone in bowl of stand mixer until smooth.
- Add the vanilla extract, confectioner’s sugar; beat until smooth.
- With a large spatula, gently bu quickly, fold a little whipped cream into the cream cheese mixture to lighten it.
- Fold in the remaining whipped cream in two stages. If the frosting is not thick enough to spread, cover and keep in the refrigerator until it is firm enough.